Tex-Mex pulled pork, ah-la cabbage ….
Someone asked me to to try to copy Pork Belly. Now, I cannot think of any way of doing this Opti intensive friendly that wouldn’t break all the rules in the book and/or be incredibly horrible to actually eat. But, enter, pulled pork al-la cabbage. A super smoky and heavy BBQ marinade made from smoky spices like paprika. Nom nom !
Vegan Tex-mex BBQ pulled "pork" a-la-cabbage
2015-08-09 00:17:38
Serves 8
A yummy collection of BBQed cabbage strands, much like pulled pork. Great in tacos or anything tex-mex !
Ingredients
- 2 garlic cloves, crushed
- 2 teaspoons smoked paprika
- 3/4 cup Fountain Good Choice barbecue sauce
- 1/2 cup Fountain Good Choice tomato sauce
- 1 tbs Stevia powder
- 1/2 cup apple cider vinegar (or other white vinegar)
- 1 long red chilli, finely chopped
- 1/4 of a green cabbage
- Olive oil spray
Instructions
- Preheat oven to 200°C. Line a large baking tray with baking paper and place in oven to warm.
- Combine barbecue sauce, tomato sauce, vinegar, Stevia, chilli, garlic and paprika in a large bowl to make the smokey marinade. Stir until well mixed. Let it sit out of fridge to combine and settle.
- Meanwhile, slice the cabbage very thinly to resemble the long strands of pulled pork using a sharp knife or a food processor.
- Heat a frypan to medium-high. Spray with some olive oil spray. Stir fry cabbage until well browned and well done. Turn off heat. Add the marinade. Stir until well combined. Tip onto the baking tray and spread thinly, single layer if possible.
- Bake for 15 mins, checking to ensure it isn't burning, although you do want some char to replicate the pork and get the smoky flavour. Take it out, flip it over and mix around, cook for a further 5-10 minutes until it is browned with some burned bits.
- Season and eat with coleslaw or another tex-mex inspired side dish.
Notes
- It does look like a lot of cabbage but it does wilt down into a small quantity.
- The marinade does freeze well. However, I suggest doing the cabbage the day of as it the crispy, crunchy burntness that is the flavour in this dish.
- This recipe is opti intensive suitable, however, as it uses a significant amount of sauces to get the marinade, so I recommend you only consume a small amount (or just be aware of the sauce calories)
Nutritional Panel notes
- This is a US based scoring system, so notes fibre as a sub category of carbs, so you need to minus fibre to get the total carb count for the Australian & NZ calculation
- The panel also isn't able to calculate the Good Choice brand of sauce which is far lower in both salt and sugar. This is calculated on normal sauces.
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