Pulled Pork/Jackfruit Sandwich with Barbecue Sauce

In my last post I shared with you my favourite Pulled pork recipe - which is really easy to make by the way way - and this is one of my favourite ways to eat it!! 

I just love this BBQ sauce recipe,  it is too tasty for words! I have used it on Spatchcock chicken, spare ribs and now most recently on pulled pork and young jackfruit. 

I usually make my pulled pork the day before, shred it and chill it, then either serve the sauce as a side for everyone to add as they please or pour sauce over the entire shredded pork. I serve warm in my slow cooker for a buffet style lunch with salads and with floury rolls on the side....delicious and no effort on your behalf. 

If there is to be a hot summer this year then this is the way to celebrate it -  with a little bit of preparation you could be on your way to the best barbecue ever!    

*BBQ Sauce recipe adapted from Donal Skehan 

Ingredients
60g Brown sugar
45ml Dark soya sauce
55g Tomato ketchup
60g Honey
2-3 Garlic cloves, peeled and finely chopped
1 tbsp English Mustard powder
200ml Cold water
2 tsp cornflour mixed with 2 tsp of cold water
Pulled pork or canned jackfruit* drained
Bread rolls
Coleslaw

*Young jackfruit is found in southern India and the rainforests of Malaysia. It is a vegan and vegetarian meat substitute and young jackfruit itself has a neutral flavour so it will take on the flavours you add to it. The flakey texture is not unlike Tuna but it is softer to chew than meat. A 400g can once drained weighs 250g a small portion but as a snack for two it is perfect. 


Method
Place the brown sugar, soya sauce, ketchup, honey, garlic and mustard powder into a small saucepan and whisk to combine.

Continue to whisk over a medium heat, bring to the boil until the sauce thickens. This recipe makes the most superb sticky BBQ sauce as it is, however I like to up the volume - especially for pulled pork- so I usually add 200ml of water.

To thicken the sauce after adding the water add 2 tsp of cornflour mixed together with 2 tsp of cold water, pour that concoction into the bbq sauce, whisk over a medium until it is becomes thick and glossy. That's it you're done!

I add this sauce to my cooked and shredded pulled pork or jackfruit while it's warming in the slow cooker and serve alongside bread rolls and lashings of coleslaw....heaven on a warm day with a cold beer!