Smoked Beer Pulled Pork Sandwiches with Poppyseed Coleslaw

Who doesn’t love a good summer barbecue? This summer is a bit different given COVID-19, but that doesn’t mean we can’t still enjoy those same delicious barbecue meals at home! Trust me… this Smoked Beer Pulled Pork with Poppyseed Coleslaw is the PERFECT thing to cure those cravings. The pulled pork is made from jackfruit and mimics a semi real process for cooking like normal pulled pork does (we just use liquid smoke instead of a real smoker here), and it goes perfectly with that crunchy coleslaw and tangy dill pickles. You’ll fall in love pretty much instantly!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their Coleslaw Dressing! Not many people know they make this product, but you can find it in stores alongside the vegenaise and it’s SO good and so easy to whip up some coleslaw in the summer. It’s so dang good and really send this recipe over the top!

Let’s get into how to make these bad boys, shall we?! Here’s what you’ll need ingredient wise for everything-

Smoked Pulled Pork

  • 2 large cans brined jackfruit (drained & rinsed)
  • 1 tbsp each ground cumin, ground coriander, chili powder, dried thyme, smoked paprika, garlic powder, salt
  • 1 tsp finely chopped chipotle peppers in adobo
  • ½-1 tsp cayenne pepper
  • 1 ½ tbsp brown sugar
  • 1 cup vegan friendly barbecue sauce
  • 1 tsp liquid smoke
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegan worcestershire sauce
  • 1 cup beer
  • 4 tbsp avocado oil

Poppyseed Coleslaw

  • ½ head green cabbage, shredded
  • ½ cup Follow Your Heart Coleslaw Dressing (more or less to taste
  • ½ tbsp apple cider vinegar
  • Salt to taste
  • 1 tbsp poppyseeds

Misc.

  • Sesame Seed Buns
  • Dill Pickles

And here’s how you make them! Trust me they’re super easy, and if you make the pulled pork the day before and reheat with a little extra sauce / beer the day of- it’s even better!

Smoked Pulled Pork

  1. In a skillet over medium heat, add your avocado oil until shimmering.  Then add in your drained jackfruit, ground cumin, ground coriander, chili powder, dried thyme, smoked paprika, garlic powder, salt, chipotle peppers, and cayenne pepper.  Mix well to combine and cook for about 2-3 minutes until fragrant.
  2. Mash your jackfruit with a fork or potato masher very well.
  3. Add in your barbecue sauce, Worcestershire sauce, liquid smoke, apple cider vinegar, brown sugar, and beer.  Mix well.  This will look kind of liquid-y but it’s what we want!
  4. Cover with a lid and cook over medium low heat for about 10 minutes, stirring halfway through.  You want the beer to cook out and reduce.
  5. Once the beer has reduced, remove the lid & spread into a flat layer on the pan.  Crank the heat to medium high and cook for a couple minutes, stir, and then another couple minutes to get a nice “char” on the jackfruit.  Taste and adjust for seasonings, then remove from the heat and set aside, covered, until ready to use.

Poppyseed Coleslaw

  1. Shred your cabbage and add it into the bowl with the rest of your ingredients.  Mix well.
  2. Taste for seasoning, adding more salt, vinegar, or coleslaw dressing as desired.
  3. Cover and place in the fridge for at least 10 minutes before using.

Sandwich Assembly

  1. Toast up your buns if desired, then layer your coleslaw on the bottom, a healthy portion of your smoked pulled pork, and top with dill pickle slices. Add your top bun (adding a sandwich pick will help make eating this a lot less messy), serve, and enjoy!

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make for Father’s Day, Summer barbecues, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Smoked Beer Pulled Pork Sandwiches with Poppyseed Coleslaw

These Smoked Beer Pulled Pork Sandwiches with Crunchy Poppyseed Coleslaw & Tangy Dill Pickles are the perfect thing for summer barbecues! And they're fully vegan!

Author PLVNTFOOD

Ingredients

Smoked Beer Pulled Pork

  • 2 large cans brined jackfruit drained & rinsed
  • 1 tbsp each ground cumin ground coriander, chili powder, dried thyme, smoked paprika, garlic powder, salt
  • 1 tsp finely chopped chipotle peppers in adobo
  • ½-1 tsp cayenne pepper
  • 1 ½ tbsp brown sugar
  • 1 cup vegan friendly barbecue sauce
  • 1 tsp liquid smoke
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegan worcestershire sauce
  • 1 cup beer
  • 4 tbsp avocado oil

Poppyseed Coleslaw

  • ½ head green cabbage shredded
  • ½ cup Follow Your Heart Coleslaw Dressing (more or less to taste
  • ½ tbsp apple cider vinegar
  • Salt to taste
  • 1 tbsp poppyseeds

Misc.

  • Sesame Seed Buns
  • Dill Pickles

Instructions

Smoked Beer Pulled Pork

  1. In a skillet over medium heat, add your avocado oil until shimmering. Then add in your drained jackfruit, ground cumin, ground coriander, chili powder, dried thyme, smoked paprika, garlic powder, salt, chipotle peppers, and cayenne pepper. Mix well to combine and cook for about 2-3 minutes until fragrant.
  2. Mash your jackfruit with a fork or potato masher very well.
  3. Add in your barbecue sauce, Worcestershire sauce, liquid smoke, apple cider vinegar, brown sugar, and beer. Mix well. This will look kind of liquid-y but it’s what we want!
  4. Cover with a lid and cook over medium low heat for about 10 minutes, stirring halfway through. You want the beer to cook out and reduce.
  5. Once the beer has reduced, remove the lid & spread into a flat layer on the pan. Crank the heat to medium high and cook for a couple minutes, stir, and then another couple minutes to get a nice “char” on the jackfruit. Taste and adjust for seasonings, then remove from the heat and set aside, covered, until ready to use.

Poppyseed Coleslaw

  1. Shred your cabbage and add it into the bowl with the rest of your ingredients. Mix well.
  2. Taste for seasoning, adding more salt, vinegar, or coleslaw dressing as desired.
  3. Cover and place in the fridge for at least 10 minutes before using.

Sandwich Assembly

  1. Toast up your buns if desired, then layer your coleslaw on the bottom, a healthy portion of your smoked pulled pork, and top with dill pickle slices. Add your top bun (adding a sandwich pick will help make eating this a lot less messy), serve, and enjoy!

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