There’s a new vegetarian trend in town, and it’s a good one — pulled jackfruit! You’d never guess just from looking at it, but this unusual fruit makes a brilliant vegetarian alternative to pulled pork when it’s cooked down in BBQ sauce and “pulled” with two forks. You can serve your pulled jackfruit in all sorts of ways — I love making jackfruit nachos, but you can use it to replace the meat in just about any pulled pork recipe. It’s super easy to make too!
Ingredients:
- 2 cups canned jackfruit
- 3 Tablespoons BBQ sauce
- 1/4 white cabbage
- 1 carrot
- 1 apple
- 2 Tablespoons mayonnaise
- 1 Tablespoon wine vinegar
- 1/2 teaspoon wholegrain mustard
- 3 bread rolls
Instructions:
1. Drain the tin of jackfruit, and add it to a frying pan. If using a non-stick pan, you shouldn’t need any oil, but do add a dash if it starts to stick at all. Cook the jackfruit for a few minutes over a medium heat, until slightly softened. Add the BBQ sauce to the jackfruit, along with a dash of water. Allow the mixture to simmer gently for around 25 minutes — you’ll need to add a little more water as it cooks, as you don’t want the BBQ sauce to stick and burn.
2. While the jackfruit cooks, prepare the homemade slaw. Finely slice the cabbage, grate the carrot and cut the apple into very thin sticks. Add the vegetables to a large bowl.
3. To make the dressing, add the mayonnaise, vinegar and mustard to a small bowl, and mix well to combine.
4. Pour the dressing over the vegetables, and mix well.
5. When the jackfruit is very soft, use two forks to “pull” it like you would with cooked meat. Be careful if using metal forks with a non-stick frying pan — you may prefer to transfer the jackfruit to a bowl first. At this point, you can add a little more BBQ sauce if you think it needs it.
6. Serve the pulled jackfruit in a roll with the homemade slaw.
Drain the tin of jackfruit, and add it to a frying pan. If using a non-stick pan, you shouldn’t need any oil, but do add a dash if it starts to stick at all. Cook the jackfruit for a few minutes over a medium heat, until slightly softened. Add the BBQ sauce to the jackfruit, along with a dash of water. Allow the mixture to simmer gently for around 25 minutes — you’ll need to add a little more water as it cooks, as you don’t want the BBQ sauce to stick and burn.
While the jackfruit cooks, prepare the homemade slaw. Finely slice the cabbage, grate the carrot and cut the apple into very thin sticks. Add the vegetables to a large bowl.
To make the dressing, add the mayonnaise, vinegar and mustard to a small bowl, and mix well to combine.
Pour the dressing over the vegetables, and mix well.
When the jackfruit is very soft, use two forks to “pull” it like you would with cooked meat. Be careful if using metal forks with a non-stick frying pan — you may prefer to transfer the jackfruit to a bowl first. At this point, you can add a little more BBQ sauce if you think it needs it.
Serve the pulled jackfruit in a roll with the homemade slaw.
This recipe makes enough pulled jackfruit for about three sandwiches, but you might have a bit of slaw left over. It’s great for serving on the side too!
You can use whatever BBQ sauce you like in your pulled jackfruit — I’ll probably use a different sauce each time, just to keep things interesting! You can also mix up the coleslaw however you like — add some thinly sliced onion, try red cabbage for a vibrant color or add herbs and spices for extra pops of flavor.
Have you ever tried using jackfruit as a meat substitute? Share your experiences on Twitter @BritandCo and follow us on Pinterest for more delicious veggie recipes!
