BBQ Pulled Jackfruit

bbq jackfruit

Veganizing recipes can be a frustrating and arduous process. When successful attempts come along, it’s cause for a celebration! I came across this recipe today and thought, “mmm.. that looks good, but how can I make it better?”

The answer: Jackfruit. If you don’t know what jackfruit is, I suggest you buy some, preferably canned as it’s easier to work with. As jackfruit becomes more mainstream, you should be able to find it nearby. I just spotted cans of jackfruit at Trader Joe’s last weekend.

You can incorporate jackfruit into most shredded beef/chicken/pork recipes (think: burritos, enchiladas, fajitas, rice bowls, tacos, and sandwiches!)

Within minutes I was sautéing some onion and green pepper. When the veggies were tender, I added them along shredded jackfruit to a slow cooker. The special sauce follows in the recipe below. Together, the ingredients simmered low and slow for several hours.

Ingredients

  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 1/2 Tbls brown sugar
  • 1 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/3 c ketchup
  • 1 tsp Worcestershire
  • 1/2 tsp liquid smoke
  • 1 1/2 Tbls apple cider vinegar
  • pepper to taste
  • water
  • 1 can of jackfruit in brine (approximately 10 oz drained)
  1. Sauté the onion and green pepper in olive oil until tender (5-10 minutes)
  2. Mix the spices and liquids (water as needed) together to make a sauce
  3. Drain and rinse the jackfruit and shred the jackfruit with your hands or a fork
  4. Add the sautéed veggies and jackfruit to you slow cooker*, add BBQ marinade
  5. Set the slow cooker on low and cook for about 4 hours, then reduce to warm and eat when ready. You will likely want to add water along the way to  make sure the jackfruit stays saucy

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6. Serve on a bun or over rice and top with your favorite barbecue sauce!

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*Don’t have a slow cooker? No worries, follow this recipe and simmer all ingredients on the stove for at least an hour – making sure the veggies are tender and the jackfruit has absorbed some of the sauce.

Cumin Citrus Jackfruit Tacos with Tomatillo Sauce

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If you aren’t familiar with jackfruit – you are not alone! You can work with fresh jackfruit or canned – since I too am new to the jackfruit game, I opted for canned jackfruit. I made sure the jackfruit was in a simple brine and not in a sugary syrup.

Jackfruit reminds me of pineapple, but is so very different from pineapple. The texture is soft with a little bit of chewiness. The flavor is neutral which allows you to adapt it to many types of recipes. I prefer to use jackfruit as a replacement for shredded meat, which makes it great for a taco!

Cumin Citrus Jackfruit Tacos

  • Olive oil
  • 1 14 oz can jackfruit in brine (not syrup)
  • 1/2 onion, diced
  • 1/3 orange juice
  • 1 Tbls lime juice
  • 2 cloves garlic
  • 1 tsp tamari
  • 1 tsp liquid smoke
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp chili
  • Salt & pepper to taste
  • Corn tortillas and toppings of your choice (tomatillo sauce, cilantro, red onion, avocado, fresh lime, pico de gallo)
  1. Drain jackfruit and place into a bowl. Tear jackfruit with a fork into shredded pieces
  2. In a separate bowl, whisk together juices, minced garlic, tamari, liquid smoke and spices
  3. Pour marinade mixture over the jackfruit. Let sit for several hours in the fridge, if possibleimg_5026
  4. In a pan, heat some olive oil and sauté the onion. After 5 minutes, add the marinated jackfruit. Cook for 5 minutes uncovered, then cover and set heat to low. Simmer for 20-30 minutes
  5. Heat the tortillas and add the jackfruit along with any desired toppings