The food cultures of Guam and Hawaii are kindred in spirit. One thing people of both islands definitely love is a good lunch plate—and Kahlua pork often takes center stage. This vegan version from The Herbivorous Butcher Cookbook uses jackfruit as the stand-in for pork.
2 (15-ounce) cans jackfruit, drained
¼ cup soy sauce
¼ cup pineapple juice
2 tablespoons liquid smoke
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
6 vegan sweet buns, for serving
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