Vegan Jackfruit BBQ

Name: Vegan Jackfruit BBQ
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 Can Young Green Jackfruit Drained; 1 Cup Smoky BBQ Sauce (Homemade BBQ Sauce Recipe Coming Soon); 1/2 of a Small Spanish Onion Diced; 1/4 of a Red Bell Pepper Diced; 1 Tsp Garlic Powder; 1 Tsp Chili Powder; 1 1/2 Tsp Paprika; 1/2 Tbsp Lime Juice; 1/2 Cup Lager (The Cheaper the Better); 1 Very Small Pinch of Salt; Black Pepper; Olive Oil; Hamburger Buns

ryandvy @cook_9719699

In the mood for BBQ but don't have the time/energy to slow cook that pork shoulder to a perfect, pull-able tenderness? Why not use this delicious alternative in the form of the newest vegan sensation?

I will preface this recipe by saying that I am a meat eater and to me, jackfruit is not a taste substitute for the actual pulled pork in traditional BBQ, but that is what I really love about it. I love vegan meals that shine on their own and don't try to be cheap imitations of meat that only halfway work.

Jackfruit is very tart on its own, but when treated with care, it pairs perfectly with BBQ sauce and you wind up with a sweet, tangy, and smoky flavour that also bears a hint of fruitiness that is the perfect summer meal treat. The best part? Cooking a pork shoulder can take hours. Cooking up a batch of pull-able jackfruit takes about 30 minutes.

For this recipe, you can use the same kind of BBQ sauce that you would use on your normal BBQ, but in a future recipe, I will give the recipe for my homemade BBQ sauce!

ryandvy @cook_9719699

For this recipe, you can use the same kind of BBQ sauce that you would use on your normal BBQ, but in a future recipe, I will give the recipe for my homemade BBQ sauce!

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Ingredients

30 min

3 servings

1 CanYoung Green Jackfruit Drained
1 CupSmoky BBQ Sauce (Homemade BBQ Sauce Recipe Coming Soon)
1/2of a Small Spanish Onion Diced
1/4of a Red Bell Pepper Diced
1 TspGarlic Powder
1 TspChili Powder
1 1/2 TspPaprika
1/2 TbspLime Juice
1/2 CupLager (The Cheaper the Better)
1Very Small Pinch of Salt
Black Pepper
Olive Oil
Hamburger Buns

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Steps

30 min

1

Heat olive oil in a large frying pan over medium-high heat.
2

Add in the diced onion and pepper and season with a very small pinch of salt and pepper. Remember that your BBQ sauce is very salty so you do not want to overdo it with the salt. It is just to get them to start sweating.
3

Sauté the onion and pepper until the onions begin to turn translucent. When they do, dump in the drained jackfruit and lower the heat to medium-low.
4

The jackfruit will likely come in large triangular chunks out of the can. Use a wooden spoon to break them apart as best you can. It might put up a fight, but keep at it! They will soften as you cook, but you want the pieces to be as small as possible.
5

When the jackfruit is as small as it will go, add the garlic powder, chili powder, and paprika and mix until everything is coated with the seasoning.
6

Allow to cook for 2-3 minutes and then de-glaze with your lime juice. Stir until the strong scent of lime dissapates and then pour in the lager.
7

Turn the heat down to a simmer and allow the lager to cook off for about 5-10 minutes stirring occasionally to avoid sticking.
8

As it cooks, the jackfruit will become easier and easier to further break apart with the spoon. Once it reaches the general consistency of pulled pork, add the BBQ sauce and mix in until the whole thing resembles a pan full of pulled pork BBQ.
9

Allow to cook in the sauce for another 5 minutes or so before removing from the heat and serving on hamburger buns with a dollop of extra BBQ sauce on top.

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ryandvy @cook_9719699

on July 20, 2020 15:29

A self taught chef originally from Southern California, my day job as a Stage Manager has taken me around the world and exposed me to a multitude of different cuisines from which I draw my inspirations.You will see a lot of citrus appearing in my generally zesty style of cooking with plenty of nods to Mediterranean cuisine. All of my recipes I have invented myself drawing only from the basic knowledge of flavour pairings and the foods that I have been exposed to in my travels.Happy cooking!