Last week I shared with y’all my recipe for broccoli coleslaw and, upon seeing that post, I’m sure some of your minds instantly thought of barbecue. I mean sure, coleslaw is great with fried chicken (or my vegan version of fried chicken), but let’s face it, it’s most oftentimes paired up with barbecue -namely, pulled pork. So, with coleslaw and pulled pork totally being BFF’s, it was pretty much mandatory that I share my “pulled pork” sandwich recipe this week and that’s just what I’m gonna to do -but first let’s talk about carrots and sauce.
For my “pulled pork” I use shredded carrots. Yes, you read that correctly, shredded carrots. The carrots have a nice tender meaty texture when cooked and they’re the perfect delivery system for my sauce because they soak up some of it making them not just flavorful on the outside but on the inside as well. Speaking of my sauce, it’s a tomato-based sauce that’s thick, sweet, and tangy. From what I know about barbecue sauces, mine is closely related to what they call a Kansas City-style sauce so, if you’re into that style, you’ve come to the right place.
It all gets started with you peeling and washing up some large carrots. Once you’ve got those all prepped and ready to go, it’s time to shred those bad mama jama’s. You can do this in your food processor or by hand on a box grater like I did this time -it was my arm workout for the day! Either way, you’re just going to want to make sure that you do thicker shreds so that they hold up in the cooking process and provide a more meaty bite.
Place the shredded carrots into a pot of boiling water and boil them for 10 minutes. While the carrots are boiling (and turning the boiling water a lovely shade of orange), we are going to get the sauce started.
In a dutch oven or other large (and lidded) pot, tomato puree is going to get combined with amber ale, apple cider vinegar, molasses, and a few other things. Whisk everything together to break up any clumps and then bring the mixture to a full boil. Once boiling, reduce to simmer and then check on your carrots.
Cover the pot and cook the mixture for 20-30 more minutes to thicken the sauce and get the carrots to their final level of tenderness. Be sure to stir the mixture occasionally and, when not stirring it, keep the pot covered to keep the moisture in. When it’s all done, serve the “pulled pork” on a hamburger bun and top it off with some of that delicious coleslaw I linked to at the beginning of this post.
Vegan BBQ 'Pulled Pork' Sandwiches
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 7-9 large carrots, peeled, washed, then shredded into large shreds (upon shredding, you should have about 2 generous cups worth of carrot shreds -don’t use less or more than this amount for this recipe or there will likely be too much or too little sauce for the shredded carrots)
- 1 1/2 cups tomato puree
- 1/2 cup amber ale
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1/2 tablespoon paprika
- 1 teaspoon spicy mustard
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- Hamburger buns
- Broccoli coleslaw (optional)
- Peel, wash, and thickly shred the carrots if you haven’t done so already. Bring a pot of water to boil then put the shredded carrots into the pot and boil for 10 minutes. While the carrot shreds are boiling, follow the next step to get the sauce started.
- In a dutch oven or other large (and lidded) pot, whisk the tomato puree with the amber ale, apple cider vinegar, molasses, brown sugar, lemon juice, paprika, spicy mustard, salt, garlic powder, onion powder, cumin, black pepper, and chili powder. Bring the sauce to full boil, then reduce to simmer.
- When the carrots are done boiling, use a strainer scoop or fine colander to retrieve them and then toss them into the simmering sauce. Stir to combine then cover the pot and cook the mixture for 20-30 minutes, stirring occasionally. When done, carrots will be tender and sauce will have thickened. Serve topped with coleslaw (optional) on a hamburger bun. Leftover “pulled pork” mixture will keep in an airtight container in fridge for 3-4 days.