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Smoky Pulled Pork & Jackfruit Burger

Description:

Farm Promise® Pork Butt, slow roasted in a chipotle BBQ Sauce, chilled and formed into plant forward burger patties with pulled jackfruit, brown rice and beans.  Served on a toasted brioche bun with chipotle aioli & shredded cabbage slaw

Trend Info:

Jackfruit has grown 22% in the past year and is projected to continue to grow another 16.3% in the next four years. (Datassential SNAP 2019)

Pain Points It Solves:

✓ On Trend
✓ Leverages Claims

Day Part:

Lunch
Dinner
Late Night

Recipe Serving Size:

10 Servings

Application:

  • Entree
  • Kid’s Menu
  • Sandwiches

Cooking Technique:

  • Baking

Ingredients:

  • **Chipotle BBQ Pulled Pork
  • 1 pound Farm Promise® Pork Butt
  • 2 tablespoons chipotles in adobo sauce
  • 2 cloves fresh garlic
  • 1 tablespoon dark brown sugar
  • ¼ tablespoon cumin powder
  • ¼ tablespoon smoked paprika
  • 1 tablespoon apple cider vinegar
  • 1/8 yellow onion, sliced
  • 1 tablespoon water
  • 1 tsp kosher salt
  • **Pulled Pork & Jackfruit Patty
  • 1¾ cups Chipotle BBQ Pulled Pork
  • 1¾ cups jackfruit, pulled
  • 1 cup brown rice, coarsely chopped
  • 1 cup whole wheat panko
  • ½ cup fresh beet, peeled, shredded
  • ½ cup fresh onion, minced
  • 4½ tablespoons extra-light olive oil
  • liquid egg
  • 2¾ tablespoons cornstarch
  • 2½ tablespoons chickpea flour
  • 4 teaspoons no-salt-added tomato paste
  • 2 teaspoons smoked paprika
  • 1½ teaspoons kosher salt
  • **Cabbage Slaw
  • 1 cup red cabbage, shredded
  • ¼ cup scallions, chopped into ¼-inch pieces
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • **Plant Based Chipotle Aioli
  • 8 ½ tablespoons plant-based mayonnaise
  • 1 ½ tablespoon chipotle peppers in adobo sauce
  • **Smoky Pulled Pork & Jackfruit Burger Assembled
  • 10 brioche buns
  • 10 pulled pork & jackfruit patties
  • 1 ¼ cup iceberg lettuce, shredded
  • 1 ¼ cup cabbage slaw
  • 10 tablespoons Plant Based Chipotle Aioli

Instructions:

  • **Chipotle BBQ Pulled Pork
  • Preheat an oven to 350ºF.
  • In a blender pitcher, combine chipotle peppers in adobo sauce, garlic, brown sugar, cumin, smoked paprika, vinegar, onions, water and salt. Blend until smooth to create a marinade for the pork.
  • Cut pork butt into chunks about 5 to 6 inches, and place in a hotel pan fat-side up. Pour marinade over pork chunks and massage to ensure that all sides of the meat are covered.
  • Cover the hotel pan with foil and transfer to the preheated oven. Cook for 3 to 4 hours, until pork easily shreds.
  • Remove and discard fat layer, then shred to desired consistency.

  • Cool to below 40ºF and use immediately or store for later use.

  • **Pulled Pork & Jackfruit Patty
  • Preheat an oven to 350ºF.
  • In a medium bowl, combine all ingredients; mix thoroughly.
  • Portion into a 4-oz. balls, pressing them each into a ring mold to create round-shaped patties.
  • Transfer patties to a parchment-lined sheet pan and bake for 7 minutes, until patty is set and easy to handle.
  • Heat a nonstick skillet over medium heat and spray generously with pan spray.
  • Place 1 patty at a time in the skillet and brown each side thoroughly. Hold hot until ready to serve.
  • **Cabbage Slaw
  • In a small mixing bowl, combine all ingredients and toss until evenly combined. Set aside.
  • **Plant-Based Chipotle Aioli
  • In a small bowl, combine ingredients and mix thoroughly. Set aside.
  • **Smoky Pulled Pork & Jackfruit Burger Assembled
  • On a plate, place the bottom of the bun, followed by 1 Pulled Pork & Jackfruit Patty, shredded lettuce, Cabbage Slaw, Chipotle Aioli and finally the crown of the bun. Serve immediately.

Suggested Sides:

  • Sweet Potato Fries
  • French Fries
  • Potato Wedges
  • Salad
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