Pulled Barbecue Jackfruit

By Jana Kalalova

Jackfruit is a very peculiar looking fruit originating from southern India and Malaysia. Its stringy texture in combination with home made smoky barbecue sauce makes for a perfect replacement of pulled pork or other meat so it's recently been causing quite a stir in the vegan world. You can eat it in a bun paired with green leaves or coleslaw, or just with some baked potatoes or sweet potatoes on the side.

Ingredients

For 4 portions:

1 tbsp smoked paprika
2 tbsp tomato ketchup
1 tbsp Demerara sugar
1 tbsp Dijon mustard
Sea salt
Freshly ground pepper
4 burger buns
1 onion
400g tin of jackfruit
200ml boiling water
1 tbsp olive oil
Mixed salad leaves, coleslaw or avocado, to serve

Image credit: Treehugger

Image credit: Abel & Cole

How to prepare

Fill and boil your kettle. Add 1 tbsp smoked paprika to a large bowl or jug and stir in 2 tbsp tomato ketchup, 1 tbsp each Demerara sugar and Dijon mustard and a good pinch of salt and pepper. Mix well, then stir in 200ml boiling water to make a barbecue sauce
Peel and thinly slice the onion. Drain the tin of jackfruit.
Set a large pan over a medium-high heat and pour in 1 tbsp olive oil. Add the onion and season with a pinch of salt and pepper. Cook, stirring, for 5-6 mins till the onion has softened looks glossy.
Reduce the heat to medium and stir in the jackfruit. Pour in the barbecue sauce, stir to mix then use the back of a fork or a potato masher to pull apart the jackfruit in the sauce.
Pop a lid on the pan, turn the heat down to low and gently cook the jackfruit for 15-20 mins, till the sauce has reduced and is sticky. While it's cooking, continue to mash the jackfruit every so often till it’s all in strands.
Taste the pulled jackfruit and add a pinch more salt or pepper if you think it needs it. Pile the pulled jackfruit into warmed buns with a handful of mixed salad leaves, coleslaw or slices of avocado, and serve.

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