Vegans have a real talent for turning arbitrary ingredients into plant based versions of meat heavy classics. Pulled jackfruit in place of pulled pork is definitely an intriguing idea so we decided to give it a go. It's not necessary to make your own BBQ sauce but I prefer to skip the store bought stuff and make my own where ever possible. Start with 1 cup of BBQ sauce if using store bought and add more until the desired consistency is achieved. This recipe was definitely tasty but the jackfruit lacks the chewy texture that is usually associated with meat. Next time I'd like to try enoki or oyster mushrooms.
for the BBQ sauce*
1/2 cup onion (finely chopped)
1 TBSP vegan butter/margarine
1 tsp salt
1 cup of tomato paste
1 cup of water
2 TBSPs liquid smoke
1 TBSP coconut aminos
1 TBSP maple syrup (or sweetener of your choice)
3 TBSPs tamari
2 tsps black molasses
1 TBSP balsamic vinegar
1 tsp Dijon mustard
for the jackfruit
2 cans of jackfruit in brine or water (not syrup)
1 tsp of smoked paprika
1/2 tsp of chili powder
1 tsp of dried oregano
1/2 tsp of ground cumin
1 TBSP of coconut oil
1 onion (finely chopped)
1 clove of garlic (crushed)
1. Remove the jackfruit from the tin and rinse well. Chop off the centre core of the jackfruit pieces and discard. Place the remaining jackfruit in a bowl and add the spices smoked paprika through to cumin. Mix well and set aside.
2. Make the bbq sauce by frying the 1/2 cup of onion in the butter on medium heat until soft. Add the remaining ingredients and allow to simmer until the desired thickness is achieved.
3. Fry the 1 onion in coconut oil on medium heat and add the garlic.
4. Add the jackfruit and loosen the fruit into shreds with a fork.
5. Add the bbq sauce to the jackfruit and simmer for 10 mins. Add more water if the mixture is too thick.
6. Serve with your choice of salad in a fresh bun.
*alterations for the bbq sauce: coconut amino's and tamari are interchangeable if you only have one at hand, however, tamari imparts a saltier flavour and coconut amino's a sweeter taste, so you may have to adjust the amount of sweetner and salt if just using one. Leave the black molasses out if you don't have any and feel free to replace the balasamic vinegar with whatever vinegar you have in the pantry, red wine would also make a good replacement.