BBQ pulled jackfruit is a classic vegetarian/ vegan alternative to BBQ pulled pork. Jackfruit is the largest tree-borne fruit in the world, and is native to South and South East Asia. The ripened jackfruit is sweet and can be used in desserts, however this recipe calls for unripe jackfruit. The unripe fruit is popular in curries and salads due to it’s ‘meaty’ texture and mild flavour. It is excellent for soaking up flavours, and when slow cooked you can pull in apart to create soft strands of full flavoured fruit, which is why it is perfect for vegetarian BBQ pulled jackfruit. You can buy tinned young jackfruit in most Asian supermarkets.
BBQ Pulled Jackfruit
You can use a shop bought BBQ sauce, or make your own using the recipe below. Just follow stages 1 and 2 and add the shop bought sauce at stage 3 and add enough water to cover the jackfruit. This recipe will make enough for 2-3 people and is easily doubled.
- 565g/ 20 oz CanYoung Jackfruit in Brine
- 1 tbsp Olive Oil
- 1 Onion
- 4 Cloves of Garlic
Homemade BBQ Sauce
- 5-6 Sprigs Fresh Thyme (or 1 tbsp dried)
- 1 tsp Smoked Paprika
- 2 tsp Smoked Chilli
- 2 tsp Vegan Worcester Sauce
- 2 tbsp Molasses
- 2 tbsp of American Mustard
- 2 tbsp Ketchup
- 2 tbsp Cider Vinegar
- 250ml Bouillon
- 1 tbsp Soya Sauce/ Tamari for gluten free
- 2 tbsp Maple Syrup
- 2 Shots Dark Rum, we recommend Pirate’s Grog
- Drain the brine from the jackfruit can and wash in a few rounds of water to remove some of the salt.
- Heat a deep pan and add a splash of olive oil. Finely dice the onion and garlic and add to the pan with the jackfruit. Cook for about 10 minutes, stirring occasionally until the onion has softened and is browning.
- Stir in the BBQ ingredients, homemade or shop bought. If using shop bought add enough water to cover the jackfruit.
- Cover and simmer for about an hour on a low – medium heat, or until all the sauce has thickened.
- When it is ready you should be able to tear the jackfruit apart with a fork, and the sauce is a nice sticky BBQ
Serve the BBQ pulled jackfruit in Light Brioche Buns which have been pan toasted in a little butter for vegetarian sliders, or with tacos and fresh coleslaw. Or try serving in cabbage leaves like my Baked 5 Bean and Almond Falafel recipe for a gluten free or healthier option.