A smokey, plant-based alternative to pork. Serve on sandwiches, in tacos, or anywhere you would use pulled pork as a topping.
- 2 20oz CANS young green jackfruit packed in water or brine – NOT SYRUP
- 3/4 cup favourite BBQ sauce check your ingredients to make sure they are vegan
- 2 tbsp cooking oil
- hot water to prevent jackfruit from sticking to the pan
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- pinch cayenne pepper adjust if you like things a little hotter
- salt & pepper to taste
- Drain the cans of jackfruit and rinse thorougly in cold water. Remove the firmer "core" portion of the pieces, as well as any seeds
- In a frying pan, over medium heat, add 2 tbsp of vegetable oils. Warm the oil in the pan, and then add the jackfruit, tossing in the pan to coat with the oil.
- Add all spices minus salt & pepper. Stir well to coat the jackfruit evenly with the spices. Cook for 5-10 minutes. if the jackfruit is sticking to the pan, add a tablespoon or two of hot water to the pan and then loosen with a spatula or wooden spoon.
- Add a 2-3 tablespoons of bbq sauce, just enough to cover the jackfruit. Continue to cook for an additional 20 minutes until the jackfruit is tender, adding water as necessary to prevent sticking.
- Transfer jackfruit to a bowl large enough to be able to stir. Shred the jackfruit using two forks, and then combine with remaining bbq sauce. Serve immediately, or store in an airtight container in the refridgerator for up to 3 days.