Desire drives innovation, especially for vegans. When we want to enjoy familiar flavors, we get to work thinking about how we can satisfy our cravings with compassion. Enter Jackfruit. Until recently, few people had heard of this tropical fruit even though it's been around for ages. The tipping point for public awareness must have started with a hungry vegan who understood jackfruit's versatility and set about transforming it into plant-based versions of some familiar favorites like; tuna salad, crab cakes, pot pie, chili, and yes, BBQ pulled pork.
Photo credit: 30bananasaday.com
Jackfruit is an enormous tropical fruit that can weigh up to 80 pounds. In the U.S., the best way to buy it is in cans. Think of it as a blank slate, ready to absorb the flavors you surround it with. As it cooks, the texture softens and breaks down, creating the perfect substitute for veganizing many of your favorite recipes. In this recipe for BBQ pulled jackfruit, the smoky, sweet tastes we love are combined with the texture that we crave. While you can simplify the recipe and skip the step of cooking the jackfruit in spices first, before adding the BBQ sauce, I recommend you don't. The depth of flavor is so much better with a little extra effort. Make your own BBQ sauce or choose your favorite store-bought brand. And by all means, complete the meal by adding sides like Easy Creamy Coleslaw and Almost Classic Potato Salad for a home run this summer!
Empty jackfruit into a strainer and rinse. Working in batches, roughly chop the jackfruit on a cutting board, cutting away any of the core pieces that feel tough. Alternatively, empty the rinsed jackfruit into the bowl of a food processor fitted with the s-blade and pulse 2 or 3 times to break it down.
In a medium bowl, mix together garlic, syrup, mustard, paprika, chili powder, cumin, salt, liquid smoke, and cayenne pepper. Empty the jackfruit into the bowl and toss to coat.
Heat oil in a large pan over medium heat. Empty the jackfruit into the pan and cook for about 15 to 20 minutes, stirring occasionally. As the jackfruit cooks and becomes tender, use a fork to mash down any pieces that haven't broken down yet.
Add BBQ sauce and stir to mix. Cook for another 5 minutes. Serve on buns topped with coleslaw and sliced pickles. For a real treat, lightly toast the buns first. Jackfruit can be made 1 to 2 days in advance and reheated.
Empty jackfruit into a strainer and rinse. Working in batches, roughly chop the jackfruit on a cutting board, cutting away any of the core pieces that feel tough. Alternatively, empty the rinsed jackfruit into the bowl of a food processor fitted with the s-blade and pulse 2 or 3 times to break it down.
In a medium bowl, mix together garlic, syrup, mustard, paprika, chili powder, cumin, salt, liquid smoke, and cayenne pepper. Empty the jackfruit into the bowl and toss to coat.
Heat oil in a large pan over medium heat. Empty the jackfruit into the pan and cook for about 15 to 20 minutes, stirring occasionally. As the jackfruit cooks and becomes tender, use a fork to mash down any pieces that haven't broken down yet.
Add BBQ sauce and stir to mix. Cook for another 5 minutes. Serve on buns topped with coleslaw and sliced pickles. For a real treat, lightly toast the buns first. Jackfruit can be made 1 to 2 days in advance and reheated.
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