Serves: 3-4
For a meatless sandwich or taco filling, this Ultimate BBQ Jackfruit Pulled Pork recipe will be your go-to. Who says you need meat to enjoy the good things. With a chewy, meaty texture that shreds perfectly, you’ll surely tell the difference!
Ingredients
Jackfruit:
2½ c. young jackfruit
Barbecue sauce:
2 c. tomato puree
¼ c. apple cider vinegar
¼ c. pure maple syrup
2 tbsp molasses
1 tsp sea salt
1 tsp paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp chilli powder
¼ tsp cumin
¼ tsp ground black pepper
⅛ tsp cayenne
2 garlic cloves minced
2 tsp olive oil
Dash of liquid smoke
How to make The Ultimate BBQ Jackfruit Pulled Pork
Step 1: In a saucepan, heat 2 tbsp olive oil over medium-low heat. Once the oil is hot, add the garlic and saute for about 2 minutes.
Step 2: To the pan, add the tomato puree, apple cider vinegar, maple syrup, molasses, sea salt, paprika, onion powder, garlic powder, chilli powder, cumin, pepper, and cayenne. Stir well.
Step 3: Adjust the heat to high and bring the mixture to a boil.
Step 4: Once boiling, decrease the heat to medium-low and simmer for about 30 minutes.
Step 5: If using canned, drain and rinse the jackfruit. Place on a cutting board and remove the core. Shred the jackfruit into a bowl with your fingers or using two forks.
Step 6: To the bowl with the jackfruit, add in the barbecue sauce and stir until the jackfruit is thoroughly coated.
Step 7: Cover the bowl and sit in the fridge for at least an hour.
Step 8: Over medium-high heat, heat a large skillet. Add in a tbsp safflower oil. Cook the jackfruit, stirring frequently for about 30 minutes.
Step 9: Serve on a bun with your favourite toppings.
Ingredients
- Jackfruit:
- 2½ c. young jackfruit
- Barbecue sauce:
- 2 c. tomato puree
- ¼ c. apple cider vinegar
- ¼ c. pure maple syrup
- 2 tbsp molasses
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp chilli powder
- ¼ tsp cumin
- ¼ tsp ground black pepper
- ⅛ tsp cayenne
- 2 garlic cloves minced
- 2 tsp olive oil
- Dash of liquid smoke
Instructions
Step 1: In a saucepan, heat 2 tbsp olive oil over medium-low heat. Once the oil is hot, add the garlic and saute for about 2 minutes.
Step 2: To the pan, add the tomato puree, apple cider vinegar, maple syrup, molasses, sea salt, paprika, onion powder, garlic powder, chilli powder, cumin, pepper, and cayenne. Stir well.
Step 3: Adjust the heat to high and bring the mixture to a boil.
Step 4: Once boiling, decrease the heat to medium-low and simmer for about 30 minutes.
Step 5: If using canned, drain and rinse the jackfruit. Place on a cutting board and remove the core. Shred the jackfruit into a bowl with your fingers or using two forks.
Step 6: To the bowl with the jackfruit, add in the barbecue sauce and stir until the jackfruit is thoroughly coated.
Step 7: Cover the bowl and sit in the fridge for at least an hour.
Step 8: Over medium-high heat, heat a large skillet. Add in a tbsp safflower oil. Cook the jackfruit, stirring frequently for about 30 minutes.
Step 9: Serve on a bun with your favourite toppings.
