BBQ Pulled Jackfruit

By Jen Booker

April 8, 2018

This is a great vegan pulled 'pork' recipe. It's fab with wraps as per the recipe or just in a roll or sandwich for a quick lunch. It's a bit spicy, so add less chilli powder for a milder version.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4+

Ingredients

BBQ SAUCE

2 jalapeños, finely chopped

2 tbsp vegetable oil

6 cloves garlic, finely chopped

1 tbsp chilli powder

2 tsp cumin

0.5 tsp cayenne

500ml ketchup

125ml lime juice (more if you like it tangy)

1 cup dark brown sugar

JACKFRUIT

4 tins of jackfruit in brine

2 tbsp vegetable oil

1 tbsp dijon mustard

TO SERVE

8 - 10 Wraps

Vegan sour cream

Guacamole

Coriander

Lime Juice

Directions

1Fry the garlic & jalapeños in oil for a minute.

2Add all the spices, stir and cook until fragrant (a minute or so).

3Add ketchup, lime and brown sugar. Stir until all the sugar has melted.

4Keep cooking on a low heat until sauce has thickened to the consistency of ketchup.

5Drain and thoroughly rinse the tinned jackfruit. Use your hands to tear the strands of jackfruit from the harder core. The fruit will come apart very easily. Put the pulled jackfruit into a bowl and put the cores into another bowl.

6Once everything has been pulled apart use a knife to finely chop the harder cores. It doesn’t matter if these are still a bit chunky once chopped as it adds more texture to the dish.

7Heat oil in pan and add the pulled jackfruit.

8Cook until it gets a bit grey and loses some moisture.

9Add the dijon mustard and stir in. Add a little water if it starts to stick to the pan.

10Add about half the BBQ sauce (more if you want a very sticky dish) and stir in to coat.

11Cook until it’s almost starting to get a little crispy and sticking to the pan a little.

12Spoon on top of warm wraps, guacamole, sour cream, a squeeze of fresh lime and a sprinkle of coriander.

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