Pulled Jackfruit Sandwich

Holy deliciousness!! Warning to all grocery stores, start ordering extra stock of jackfruit, because there is about to be a huge demand!

Posted by itdoesnttastelikechicken

About

This is the perfect recipe If you are new to a vegan or vegetarian diet, plan on cooking for your meat eater friends, or just want something kind of “meaty”. Even if you aren’t veg, and just want to have that pulled pork taste, it’s a much healthier option as jackfruit has less than half the calories of pulled pork, a fraction of the fat, and zero cholesterol. Now get to the grocery store, and pick up some jackfruit!

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You Will Need (22 things)

  • ½ Or your favourite Bbq Sauce
  • 2 20 oz Cans Jackfruit in Brine or in Water (not syrup!)
  • 1/2 Large Onion
  • 3 Cloves Garlic
  • 1 3/4 Cups Vegetable Stock
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Vegan Worcestershire Sauce
  • 1 tsp Liquid Smoke
  • 2 tbsp Molasses
  • 1 tsp Fresh or Dried Thyme
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Mustard Powder
  • Pepper to taste
  • Buns

  • BBQ Sauce

  • 1 cup Ketchup
  • 2 tbsp Molasses
  • 1 tbsp Soy Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Chili Garlic Sauce
  • 1 tsp Mustard Powder
  • 1/2 teaspoon Fresh or Dried Thyme

Steps (6 steps, 120 minutes)

  1. 1

    If you are new to jackfruit, (I was), you can find it in stores that sell Asian or Indian cuisine. It is important to buy the young jackfruit in brine or water, and not the stuff in syrup, or your dish will be sickly sweet and gross.

    Drain and rinse jackfruit, then slice into smaller pieces. I try to cut mine into triangles, dividing the core. This just helps get the most stringy pork like look later on, but it isn’t a big deal. Then roughly chop the onion and garlic.

  2. 2

    Add the olive oil to a pan and sauté the onions, garlic, and jackfruit for about 10 minutes, stirring every now and then, until everything starts to brown a bit.

    Add all the rest of the ingredients…well not the buns, that would be gross. The veggie stock, apple cider vinegar, vegan worcestershire sauce, liquid smoke, molasses, soy sauce, thyme, chili powder, mustard powder, and pepper.

    If you are wondering about the liquid smoke, yes, it is natural. It’s the condensation collected from the smoke of a fire, and it adds awesome smokey, delicious flavour. You can find it in the BBQ Sauce section of your grocery store in a small bottle.

    Give all the ingredients a stir, and then cover. Simmer for about 45 to 60 minutes until the liquid is all sucked up, checking it every 15 minutes to give a stir and make sure it isn’t burning. If there is still lots of liquid after an hour of simmering, remove lid and cook down the remaining liquid until it is all evaporated.

  3. 3

    When all the broth is gone from the jackfruit, it will look something like this. Take a potato masher and lightly mash the jackfruit. You don’t want to turn it to mush, you just want to break apart some of the chunks.

  4. 4

    Make your bbq sauce by mixing all the ingredients together. If you are in the lazy type of mood, you could use a store bought BBQ sauce. I usually like to make my own to avoid any mysterious ingredients, and so I can control the flavour.

  5. 5

    Preheat your oven to 400F (200C).

    Lightly grease a pan and spread out the jackfruit. Toss it in the oven for around 20 mins. It will start to brown up. Remove from oven and pour about 1/4 of the BBQ sauce on the jackfruit. Stir it around so everything is covered in a thin layer of sauce. Toss it back in the oven for about 10 minutes, until it looks delicious and golden, and even a few strands get a bit burnt.

    Remove from the oven and mix with another 1/4 of BBQ sauce. Pour the remaining BBQ sauce in a bowl and serve along side the jackfruit for those who like it even saucier. Pile the jackfruit high on a bun, and dive in!

  6. 6

    This goes great with some green salad, a pickle, and Carrot Fries.

    Bon Appetegan!