Veggie ‘Pulled Pork’ BBQ Nachos

Back in autumn last year, I created a recipe in collaboration with Jack Daniel’s using their delicious BBQ sauces. This time round as part of their latest campaign, I’ve gone down the veggie route to show off how versatile the products and how easy it is to cook with them. While BBQ sauces are mostly associated with meat – glazed chicken wings, pulled pork, beef brisket – I was keen to do a more plant-based take on a summer recipe to highlight how the sauces can boost the flavour of any vegetable or meat alternative!

Jack Daniel’s® Tennessee Honey™ Barbecue Glaze is infused with the soft flavours of the popular Jack Daniel’s® Tennessee Honey™ Liqueur, giving the glaze a smooth hint of honey. I thought this would pair nicely with jackfruit, an ingredient which is fast becoming a staple in any veggie/vegan’s cupboard as it replicates the texture of pulled pork. This is the first time I’ve used it but I was so pleased and surprised with how wonderfully  it worked with the sauce, which give it a rich, slightly sweet flavour alongside the crunch of the celery and sweetcorn. You could add grated cheese on top before going in the oven, top with guacamole instead of sliced avo, or swap out celery for peppers. The beauty with this dish is you can vary it as you wish – just be prepared to share!

Serves: 2

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 6 large mushrooms, thickly sliced
  • 2 sticks of celery, chopped
  • 1 teaspoon paprika
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon mixed herbs
  • 1 x can jackfruit, drained and shredded
  • 2 tablespoons Jack Daniel’s sauce
  • 1 x carton passata
  • 1/2 can sweetcorn, drained

To serve:

  • Tortilla chips (use whatever flavour, I prefer plain)
  • 3-4 tablespoons salsa
  • Sliced avocado
  • Spring onions, chopped
  • Crushed chillies

Get making!

  1. Heat the oil in a large non-stick pan and cook the onion and garlic on a medium heat for 10 minutes until starting to soften.
  2. Add the mushrooms, celery, paprika, tamari/soy sauce and herbs and continue to cook for 10 minutes.
  3. Add the shredded jackfruit, Jack Daniel’s sauce and passata and stir well. Allow to simmer rapidly for a few minutes then turn the heat down and cook slowly for a further 15 minutes.
  4. Preheat the oven to 190 degrees C. Grab a medium/large ovenproof dish and scatter over enough tortilla chips for two people (depends how hungry you are!). Place in the oven for a couple of minutes so they are nice and crisp.
  5. Remove from the oven and spoon over the Jack Daniel’s jackfruit mixture. Return to the oven for a further few minutes. Top with all of your toppings – then dig in and enjoy!

Jack Daniel’s Barbecue Sauces are available nationwide from Sainsbury’s, Tesco, Asda and Waitrose, RRP £2.00. Jack Daniel’s® Tennessee Honey™ Barbecue Glaze is available in Waitrose and Tesco stores nationwide RRP £1.99