This Sweet BBQ Pulled Jackfruit is so moist and flavorful, it’s hard to believe it’s not real pulled pork! Even the most devoted meat lovers will be impressed.
Jackfruit is one of the coolest discoveries I’ve made since going vegan. The first time I tried it at a vegan restaurant, I had to double-check my sandwich because I was convinced there was meat in it. I had to look it up online to reassure myself that it was indeed jackfruit and safe for me to eat.
This stuff looks, feels, and tastes so much like pulled meat that it’s almost scary. You really need to try it to believe it.
If you haven’t tried it yet, you’re in for a treat. If you have, you already know how amazing this is going to be.
First, let’s make the sweet BBQ sauce that forms the base of this dish. Combine all the ingredients in a medium oven-safe saucepan with a lid. Mix well and bring to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally, until the sauce has reduced by half and turned a deeper color.
Mix well until fully combined and bring to a boil, then lower the heat and simmer uncovered for about 30 minutes, stirring from time to time, until the sauce has reduced by about half and is much darker in color.
While the sauce is simmering, shred the jackfruit into small pieces with your fingers. Make sure to buy young green jackfruit in brine, not the sweet ripe kind in syrup. After draining, the jackfruit pieces will be ready to shred. Some recipes suggest removing the seeds and trimming the firm ends, but those parts are edible and add texture to the dish. So, leave them in.
Jackfruit has a naturally stringy texture similar to pulled meat. Shredding it with your fingers preserves that texture better than slicing it with a knife. So go ahead and tear the jackfruit into smaller pieces.
Yes, it’s a bit tedious, but totally worth it. See how it already looks like pulled meat?
By now, your BBQ sauce should be almost ready. Preheat your oven to 325°F.
Heat a few tablespoons of oil in a large sauté pan over medium-high heat. Once hot, add the onions, garlic, and salt, and cook until softened and slightly browned, about 3 minutes.
Turn up the heat to high and add the shredded jackfruit to the pan.
Cook until it starts to brown and caramelize, about 10 minutes.
Your BBQ sauce should now be smelling delicious and ready for the caramelized jackfruit. Add the jackfruit to the pot with the sauce and stir gently until it’s well coated.
Put the lid on and place it in the oven for about 45 minutes to let the flavors meld.
Remove the pot from the oven and let your Pulled Jackfruit rest for about 10 minutes before serving.
The best way to serve this is piled high on a toasted hamburger bun with your favorite toppings. A few dashes of Frank’s for me, please! This jackfruit is so flavorful, it doesn’t need much else.
Leftovers will reheat well over low heat and keep in the fridge for a couple of days. Enjoy!
INGREDIENTS
- 3- 14 oz cans green jackfruit in brine, drained well
- 2 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp salt
*For the BBQ Sauce*
- 1- 14 oz can crushed tomatoes
- 1- 6 oz can tomato paste
- 1/4 cup balsamic vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 3 tbsp organic Dijon mustard
- 2 tbsp blackstrap molasses
- 2 tbsp tamari sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp cacao powder
- 1/2 tsp chipotle powder
- 1/2 tsp salt
- 1/4 tsp all natural liquid smoke
INSTRUCTIONS
- Place all the ingredients for the BBQ Sauce into a medium, oven-safe saucepan with fitting lid. Mix until fully combined and bring to a boil, then lower the heat and simmer uncovered for about 30 minutes, stirring from time to time, until the sauce reduced by about half and is much darker in color.
- Meanwhile, shred the jackfruit into little pieces with your fingers. Do not discard the core or seeds as they are perfectly edible and even add to the overall texture of the mixture.
- Once that’s done, preheat your oven to 325°F.
- Heat a few tablespoons of oil in a large saute pan set over medium-high heat. Once hot, add the onions, garlic and salt and cook until softened and slightly browned, about 3 minutes. Crank up the heat to high, add the shredded jackfruit and cook until it starts to brown and caramelize, about 10 minutes.
- Now transfer the caramelized jackfruit to the pot with the BBQ sauce, stir delicately until evenly coated; cover and place in the oven for about 45 minutes, to deepen the flavors.
- Take the pot out of the oven and allow your jackfruit to rest for about 10 minutes before using.
- Serve piled high on a toasted hamburger bun, with your favorite toppings, or just as is. This stuff has so much flavor, it doesn’t need much of anything else!
- Eventual leftovers will reheat super well over low heat, and will keep in the fridge for a couple of days…
NUTRITION INFORMATON: calories: 400kcal, carbohydrates: 81g, protein: 6g, fat: 8g, saturated fat: 1g, sodium: 1567mg, potassium: 1191mg, fiber: 6g, sugar: 33g, vitamin a: 1182iu, vitamin c: 22mg, calcium: 182mg, iron: 4mg
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!
