Slow Cooked Barbeque Vegan Pulled Pork Rolls


Cranberry Compote
• 140g dried cranberries
• 60ml water
• 50g sugar
• 10g lemon juice
• 1 tbsp cornstarch
• pinch of Cinnamon powder
• 5g gelatin powder & 25 g water

Mango Cream
• 220g mango puree
• 30g butter
• pinch of cinnamon powder
• 52g egg yolks
• 52g sugar
• 20g potato starch
• 65g butter (soft)
• 125g heavy cream

• 100g almond flour
• 100g icing sugar
• 28g all purpose flour
• pinch of cinnamon powder
• 120g egg whites
• 80g sugar

• Icing sugar
• Sliced cranberries


Vegan Pulled Pork
Wash and cut Jackfruit.
Slice onions
Cut leeks horizontally
Cut carrots medium thick
Chop celery roughly
Garlic to be used as full cloves
Green chilies finely chopped

Roti for Roll
Boil, peel and mash potatoes
Make a paste of the cashews nuts (cashews to be soaked overnight)
Mix all the ingredients together and make a soft dough. Salt to taste.

Spicy Sweet Cranberry Chutney
Dice Tomato
Soak cranberries overnight

Peanut Cranberry Chutney
Soak cranberries overnight
Garlic is used as is
Green Chutney
Chop green chilies
Chop Coriander
Chop Raw mango
Garlic does not need chopping
Roll filling
Chop onions into slices
Cut the lemon into half
Chop Coriander
Chop Green chilies

Vegan Pulled Pork
Add the butter in a saucepan (do not preheat)
Line the saucepan with the onions, garlic, green leeks, carrots, celery and jackfruit. preferably keep the jackfruit on top for ease in the further steps
Add salt and pepper. Cover and slow cook for an hour. Use a heavy bottom pan with a tawa under it as the vegetables need to cook in very low heat for about an hour.
Pull the jackfruit in strands once cooked and keep separately
Make a paste of the cooked onions, leeks, celery, carrots, garlic and chilies
Add a little butter and put the cooked vegetables paste bake in the pan, cook it for five minutes.
Add the pulled jackfruit to it and mix it well.
Add the store-bought Barbeque sauce, to taste. Do not let it take over the flavour of the vegetables too much.

Roti for Roll
Make balls of the dough and roll them out like 8-inch rotis.
Put it on the tawa and cook it with ghee on both sides

Spicy Sweet Cranberry Chutney
Put the spices in a pan. Dry roast them
Add the tomato. Cook till it becomes mushy
Add the cranberries keep moving the mixture around till the cranberries start smelling like candy floss.
Taste and add sugar to taste
Let it cool and blitz
After blitzing it put it back on the heat and cook it a little more to thicken it and a pinch of salt.

Peanut Cranberry Chutney
Add all the ingredients to a blender and blitz them together.
Add the water of the cranberries to make it into a paste. Don’t allow the chutney to become thick.

Green Chutney
Add all the ingredients to a blender and blitz them together.

Roll Filling
Mix all the ingredients

How to Make the Roll
Make the roti
On the base add the spicy sweet cranberry sauce
A tablespoon of the pulled jackfruit
Top it up with the onions mixed with lemon and salt and pepper
Add some green chutney, and roll it up.

Recipe by Sanjana Bharadwaj