Somehow, I grew up in South Carolina without experiencing the BBQ sandwich thing. My first experience with "pulled pork" occurred in a St. Louis vegan cooking class by Chef Marc Felix. Thanks to Chef Marc, I was hooked instantly on the pig-friendly version of the dish.
Match, formerly Aurapro, is a locally produced meat alternative, with soy and wheat protein as primary ingredients. Chef Marc used the "ground pork" flavor to whip up faux BBQ Pulled Pork Sandwiches that elicited oohs and aahs from the class.
This is a simple dish that hits the spot when comfort food is what you want. Make it any time of year for a taste of summer. The recipe was posted on the Aurapro website, and Chef Marc suggested a few tweaks to the preparation. I find Match at Whole Foods.
BBQ "Pulled Pork" Sandwiches
- 1 cup yellow onion, diced
- 1 pound Match Ground Pork Without the Meat, thawed if frozen
- 2/3 cup BBQ sauce*
- 2 Tablespoons cilantro, chopped
- 1/2 cup Panko bread crumbs
- 1 teaspoon cayenne pepper
- vegetable oil for pan frying
Caramelize onion. Set onion aside. Use pan to saute Match in small chunks. Don't turn until browned. Turn with tongs and break chunks into small pieces. Add other ingredients.
*Full Circle Organic Tangy BBQ Sauce is my current favorite.