BBQ Pulled Jackfruit

by nomeatbarefeet

There is something we have been wanting to try for a while, but it sounds, well, odd.

Jackfruit.

You eat the giant fruit, not the woman in the middle.

What the hell is jackfruit? Here is the quick down and dirty: it is usually indigenous to Southeast Asia. Ripe jackfruit has a flavor that combination of apple, pineapple, mango and banana. But it is the unripe or “green” ones that we are after because that is how you achieve the texture of pulled-pork. I hear you scoffing, but this isn’t b.s.…its amazingly accurate.

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Make sure you get unripe or “green” jackfruit in water or brine.

I am not going to post a detailed recipe but instead I will simply direct you to the one we used from Quarrygirl.com which, in turn, comes from The Sexy Vegan (this is his video showing how to make it; quite helpful). The recipe is pretty straight forward, involving some dedication and slow-cooking for over an hour. But the flavor and texture are spot-on; I mean freakishly spot-on. You can use whatever BBQ sauce you want (we used Stubbs), just make sure to check if it is vegan or not since some brands slip in random nastiness. Here’s a visual walkthrough:

After slow cooking in a pot and then slow roasting in the oven the jackfruit begins to looking uncannily like pulled pork. I added a few things to the recipe: some Sugar Bob’s Smoked Maple Syrup to the sauce and some Daiya vegan cheese to the buns afterwards.

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Well, that’s it. To find some jackfruit head over to your local asian market or order some online from Vegan Essentials ($2.99/can). Make this and blow other people’s minds away when you tell them there’s no meat. BLAM-O!

Eat Más!

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