Oops! I totally meant to post this last Wednesday and actually have a post on Friday, too, but life happens, ya know? I was in a wedding on Friday, which put the bachelorette party on Wednesday and the rehearsal on Thursday – couple that with the fact that I let pretty much everyone from out of town stay at my house, and you can see I had a stressful few days, despite having an extra long weekend. So, forgive my absence? I promise it will only happen sometimes.
Lately, Josh and I have been making a list of meaty foods I don’t remember ever having eaten. Because I stopped eating meat at 11, I never got around to trying a lot of the more grown up foods. Plus, it’s just been so long that even if I had, there’s no way I’d remember. For some reason, a few of these items make Josh very, very sad. On the top of that list? Pulled pork.
Frankly, pulled pork has had a weird allure for me that most meat doesn’t have, because it’s cooked for forever in BBQ sauce. I professed my love of BBQ sauce last week, so it should be no surprise that I’m using my homemade sauce on pretty much everything. I wasn’t about to start eating adorable piggies because I love BBQ sauce, so I did what any veggie loving vegetarian would do – I shredded a huge pile of veggies, cooked them in my favorite sauce, and made the most delicious sandwich ever.
Tagged with: Dairy Free • Egg Free • Gluten Free • Hidden Veggies • Nut Free • Soy Free • Vegan • Vegetarian
What a brilliant idea! This meal just screams comfort-autumn-delciousness! Hope the wedding was a blast! 🙂
It was very comforting! I piled some of the left overs on mac and cheese — even more comforting and delicious 🙂 The wedding (and all of it’s festivities) was a lot of fun, thanks!
Awesome idea! I am obsessed with all things bbq sauce-related right now..how did you know?? 😉
Oh my gosh! This is a fabulous idea. Pinning and sharing on FB.
Thanks!
Have you ever tried (or been able to find) jack fruit for similar pulled bbq style? I’ve always wanted to try it.
I miss bbq so much 🙁 I need to make this.
They sell it on amazon, but it is ridiculously priced. My local Indian restaurant has it on their buffet, but it is not shredded or cooked any special way (and kind of has no flavor on its own). I prefer to stick with more readily available ingredients, even if you end up sacrificing on texture.
Kelly … this looks SOOOOO good! But what I’m even more excited to try is it over mac ‘n cheese! Awesome suggestion!
Hope you had a blast at the wedding (and all the festivities leading up to it! :D)
Thanks, Gretchen. It was ridiculously amazing combo, hope you try it!
Wow, this is good. Tried it in half of a leftover homemade waffle = heaven!! Turnip adds an acidic flavour. My only question – you gave calorie info, but what was the serving size? How many is this supposed to feed?
Oops! Forgot that info. This made about 4 cups for me, and I beleive the calorie count is if you split into 8 servings. Glad you liked it — i never wouldve thought to put this on a waffle.
Thanks for the info. I wouldn’t have thought about the waffle either, but had went to a food truck with a waffle and pulled pork, it was sweet and savory, and delicious! I recommend it!
[…] in love with barbeque sauce. I’ll stuff it in a quesadilla, flavor my enchiladas, or make a shredded veggie sandwich. No shame in my B-B-Q sauce game (sorry for that, so sorry). It’s probably also not a […]
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