Adobo Pulled 'Pork' Jackfruit Sandwich

Ingredients

• 2 cans Young Green Jackfruit (canned in brine)
• 1/2 cup Soy Sauce (or tamari)
• 1/4 cup Vinegar (white or apple cider)
• 6 cloves Garlic
• 2 leaves Bay Leaves
• 1 tablespoon Black Peppercorns
• 1 cup Water
• 1 tablespoon Neutral Oil
• 4 each Sandwich Buns
• to taste None Vegan Mayonnaise (optional)

Instructions

1. 1Open the 2 cans of young green jackfruit, drain them thoroughly, and rinse them under cool water. Using your fingers or two forks, shred the jackfruit into pieces that resemble pulled meat.
2. 2Peel and mince the 6 cloves of garlic. Place the shredded jackfruit into a large, heavy-bottomed pot. Add the 1/2 cup of soy sauce, 1/4 cup of vinegar, minced garlic, 2 bay leaves, 1 tablespoon of black peppercorns, and 1 cup of water.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 to 60 minutes. The jackfruit should be very tender, and the sauce should have thickened. Stir occasionally to prevent sticking.
4. 4Remove the 2 bay leaves from the pot. Use two forks to shred the jackfruit further directly in the pot, breaking it down into smaller, finer pieces. Taste the adobo jackfruit and adjust seasoning if needed, although no additional ingredients are listed for this adjustment.
5. 5Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat (approximately 375°F or 190°C). Add the adobo jackfruit to the hot skillet and cook for 5 to 10 minutes, stirring frequently, until the jackfruit is nicely browned and slightly crispy in places.
6. 6While the jackfruit is browning, toast the 4 sandwich buns until they are lightly golden brown and warm.
7. 7Assemble the sandwiches by placing a generous portion of the browned adobo jackfruit onto the bottom half of each toasted sandwich bun. If using, add vegan mayonnaise to taste on top of the jackfruit before placing the top half of the bun.

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