Loaded Vegan Coffee BBQ Pulled Jackfruit Pork Burrito w/ Lime Corn + Chipotle Ranch

Loaded Vegan Coffee BBQ Pulled Jackfruit Pork Burrito w/ Lime Corn + Chipotle Ranch

Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 45 minutes
Servings: 4 burritos

The Challenge: BBQ Pulled Pork Burrito

Okay so this is LOADED. This is like that kitchen sink goodness kind of burrito. We are throwing a lot into this one, but the stars are really a delicious coffee bbq marinated pulled pork that we make with jackfruit, BBQ seasoning, and a delicious coffee BBQ sauce. We then load this thing up with other goodies like black beans, cilantro lemon rice, lime corn, chipotle ranch, and crunchy corn chips! 

If you haven't worked with jackfruit before, it is pretty amazing. Please buy it canned in water and make sure its young jackfruit. When its baked or cooked on the stovetop, the consistency is nearly identical to pork. Additionally, its flavor profile is very light so it soaks up seasoning and whatever you cook it in.

Today, we are cooking this in a BBQ seasoning to start, then mixing in a BBQ sauce and broth to make it super juicy. For the BBQ sauce, I wanted to do a coffee sauce. I had found a really nice one at an apple orchard (I know, best place for BBQ) that I hadn't used yet very much. This seemed perfect. You can find coffee BBQ in any store, or you can make your own by adding coffee to a regular BBQ recipe and reducing it.

With that sweet pulled pork, we want to add some heat with chipotle ranch. We want to add some base + acid. We do this with a cilantro lemon rice + lime corn. We also want some fat in there, and we do this with the ranch as well as pepperjack product from Field Roast.

All in all this is a perfectly balanced but EXQUISITE BURRITO.

Let's do it!

 

Ingredients:


Lemon Cilantro Rice

  • 2/3 cup dry organic brown rice
  • 1 + 1/3 cup low-sodium organic vegetable broth
  • 1/2 lemon, juiced
  • handful of fresh cilantro, fine diced

Coffee BBQ Jackfruit Pork

  • 1 medium shallot, diced
  • 1 garlic clove, minced
  • 1.5 tbl olive oil
  • 2 20oz cans of young green jackfruit, in water
  • 3 tbl nutritional yeast
  • BBQ Spices: 2 tbl brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp white pepper, 1/2 tsp chipotle chili powder
  • 1/4 cup vegetable broth
  • 1 cup coffee bbq sauce (jarred)

Guacamole

  • 1 avocado, diced
  • 1/2 lime, juiced
  • 2 tbl diced radishes
  • small shallot, diced
  • 2 tbl diced peppers (yellow preferred)
  • pinch of salt

Chipotle Ranch Dressing

  • 1 tbl adobo sauce + 1 chipotle in adobo sauce, canned
  • 1/3 cup vegan mayo
  • 1 garlic clove, minced
  • 1 green onion, diced
  • 2 tbl dairy-free milk
  • Spices: healthy pinches of onion powder, salt, pepper, parsley, and dill

The Rest

  • 4 large flour burrito tortillas
  • 1 cup black beans, drained + rinsed
  • 1/4 cup coffee bbq sauce
  • 2 corn cobs, dekerneled + 1 tbl vegan butter + 2 tbl lime juice
  • 1/2 cup red cabbage, diced
  • 1/3 cup corn chips (Fritos or the like)

 


Equipment You'll Need:

Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Castiron Pan . Mixing Bowls . Medium Pot . Whisk . Ramekins . Medium Frying Pan


Before You Cook:

  • Put rice + broth in medium pot, bring to boil, and simmer over low heat, covered
  • Chop + wash all fresh ingredients
 1. To start, add chopped shallot + garlic to pan with oil. Cook over medium heat for 5 minutes. Add diced jackfruit with BBQ seasoning, coat well, and cook for another 60 seconds. 

1. To start, add chopped shallot + garlic to pan with oil. Cook over medium heat for 5 minutes. Add diced jackfruit with BBQ seasoning, coat well, and cook for another 60 seconds. 

 2. Next, add in the BBQ sauce + broth and cook over medium-low heat for 10-15 minutes until the jackfruit starts to get stringy.

2. Next, add in the BBQ sauce + broth and cook over medium-low heat for 10-15 minutes until the jackfruit starts to get stringy.

 3. While the rice is cooking and thejackfruit is cooking, add the corn/butter/lime juice to a medium pan and cook over medium heat for 8-10 minutes until the corn just starts to brown. Set aside.

3. While the rice is cooking and thejackfruit is cooking, add the corn/butter/lime juice to a medium pan and cook over medium heat for 8-10 minutes until the corn just starts to brown. Set aside.

 4. While waiting, quickly whisk together the chipotle ranch dressing. Add all ingredients and whisk until smooth.

4. While waiting, quickly whisk together the chipotle ranch dressing. Add all ingredients and whisk until smooth.

 5. Once the rice has simmered for 30-35 minutes and is soft, drain any remaining liquid (there shouldn't be much at all, if any). Add in lemon juice and cilantro in a mixing bowl, mix well, set aside.

5. Once the rice has simmered for 30-35 minutes and is soft, drain any remaining liquid (there shouldn't be much at all, if any). Add in lemon juice and cilantro in a mixing bowl, mix well, set aside.

 6. Finally, for prep, mix together the guacamole ingredients. 

6. Finally, for prep, mix together the guacamole ingredients. 

 7. Lay everything out in stations to make prepping the burrito easy. Warm up the four tortillas in the microwave for 30 seconds to soften them up or over some heat on your stovetop.

7. Lay everything out in stations to make prepping the burrito easy. Warm up the four tortillas in the microwave for 30 seconds to soften them up or over some heat on your stovetop.

 8. To form the burrito, add 1/4 the jackfruit pork, 1/4 cup rice, 1/4 the corn, guacamole, black beans, 2 tbl of the ranch, 1/4 the cabbage, and 1/4 the pepperjack cheese. Lastly, sprinkle on some corn chips! Roll tightly and wrap aluminum foil around it to hold it all together!

8. To form the burrito, add 1/4 the jackfruit pork, 1/4 cup rice, 1/4 the corn, guacamole, black beans, 2 tbl of the ranch, 1/4 the cabbage, and 1/4 the pepperjack cheese. Lastly, sprinkle on some corn chips! Roll tightly and wrap aluminum foil around it to hold it all together!

 9. Slice it in 1/2 or unwrap the foil and devour!

9. Slice it in 1/2 or unwrap the foil and devour!

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