Jackfruit Pulled Pork Recipes

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
• Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.

Steps:

• Preheat your oven to 350ºF (180ºC).
• Oil a large knife and cut the jackfruit in half.
• NOTE: If using fresh jackfruit, line your work surface with plastic wrap
• Carefully remove the core of the jackfruit by cutting into it at an angle.
• Pull each fruit out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.
• NOTE: You can save the seeds to roast.
• Heat the oil over medium heat in a large pan or Dutch oven.
• Add the onions and garlic, and cook until translucent.
• Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
• Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
• Spread the jackfruit on a prepared baking sheet.
• Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
• Pour the vegan barbecue sauce over the jackfruit.
• Mix and return to the oven for 15 minutes.
• Serve warm on vegan buns with vegan coleslaw.
• Enjoy!

Steps:

• Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste.
• For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick.
• After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles.

Steps:

• Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
• Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.