INGREDIENTS
- 3-20 oz. cans jackfruit in water or brine
- 1 tsp. olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 tsp. sugar
- 1 tsp. brown sugar
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tsp. paprika
- 1½ tsp. liquid smoke
- 1 cup vegetable broth
- ½ cup vegan BBQ sauce (your favorite store bought or homemade kind)
- Buns for pulled pork sandwiches or corn tortillas for gluten-free pulled jackfruit tacos
INSTRUCTIONS
- Preheat the over to 400 degrees.
- Drain and rinse the jackfruit, remove the core and cut each piece in half. As you do this, remove the seeds.
- BBQ Pulled Jackfruit
- Saute the onion in olive oil over medium heat for about 7 minutes or until translucent, then add the garlic and saute a minute or so longer.
- Add the jackfruit, sugar, spices, and liquid smoke. Stir until the jackfruit is evenly covered.
- Add the vegetable broth, cover, and simmer for 10-15 minutes until all liquid is absorbed.
- Use a spatula to mash and divide the jackfruit until it looks similar in appearance to pulled pork.
- Spread the jackfruit out on a baking sheet and cook for 20 minutes.
- Remove from oven and cover with bbq sauce.
- Return the jackfruit to the oven and cook for another 10-15 minutes or until the jackfruit is lightly browned.
NOTES
*Use only jackfruit in water or brine, NOT in syrup.*The seeds of the canned jackfruit are soft and won't hurt anything if you leave them in, but they throw the texture off a bit.
*For gluten-free, the pulled jackfruit is delicious on corn tortillas with sliced avocado.
(peta.org)
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