Vegan BBQ Pulled Jackfruit
The best alternative to BBQ that I have ever had the pleasure of eating. Although it's not raw I'm willing to take the risk and cook it up for a much healthier "pulled pork" sandwich. I actually tried making it raw but the problem was the pulp is too slimy and has a latex like coating which does not come off unless simmered and/or baked. A little trick is to coat your hands and utensils with coconut oil so that the latex does not end up sticking to everything the jackfruit comes into contact with.
This recipe takes some patience but it is so worth it to divulge in a totally healthy BBQ. Plus a 20lb fruit should make up to 10 sandwiches!! Living in KC "The BBQ City" is taunting, sometimes I just want to sink my teeth into a juicy slow cooked pulled pork sandwich. I'm salivating just thinking about it....and then...I think about the many videos posted about coca cola+pork=maggots ...my next thought is I wonder how much bacteria must be in pork to begin with to feed off the sugars from the coke and to become visible by the naked eye in just a few hours. No thank you. Now back to the jackfruit...
Jackfruit can be found at asian markets during late spring and summer. The jackfruit is the largest fruit tree with the larger fruits weighing anywhere from 20-80lbs. Note it's $1.29/lb at the Asian market near where I live. It is also very popular and we are lucky if they actually have them in stock. They use the fruit of jackfruit in many curry based recipes in India. They also boil and salt the seeds which is considered a delicacy. Another interesting fact, juicy fruit gum is inspired by jackfruit. The fruit actually tastes like juicy fruit gum with a chewy meaty texture. For this recipe we will be using the pulp which surrounds the fruit.
|The outside of a jackfruit is quite jagged but squeezable|
and easy to cut with a knife. You may notice white stuff
on the outside don't be alarmed it's just sap from the tree.
|This is the jackfruit turned inside out. The light|
yellow strands are the pulp that we will be
using for this recipe. The dark orange pieces are
the fruit which contains the seeds
The first step is to cut the jackfruit horizontally in half. Next take out the core in the middle. I recommend 3 bowls for each part of the fruit. The seeds come out first, located in the middle of the fruit. The fruit comes out second and then you want to take your coconut oiled scissors and cut out the pulp, rinse and pat dry. Now we are ready to make the BBQ Marinade/Sauce
BBQ Marinade & Sauce
10 sun dried tomatoes
1 large tomato
1/4 cup onions
2 garlic cloves
1/8 cup apple cider vinegar
2 tbsp lemon juice
1 tbsp mustard seed
4 basil leaves
1 tbsp spice (jalapeño, red chili, cayenne)
pinch of salt and pepper
-When 25 minutes are up put the mixture into a baking pan and pour a little bit of bbq sauce over the top.
-After we make the BBQ sauce and marinade the pulp for at least an hour, preferably over night, we will then simmer the pulp for 25 minutes.
-Make sure to add water every time it starts to get dry.
-Preheat the oven to 400 degrees, leave it in for 10 min
-Cool for 15 minutes and it's Time to eat!
I used Udi's gluten free buns this time but I would normally get the sprouted local bread from the
farmer's market. Next time I will plan a little better.
I just happened to see the jackfruit by chance and
had to get it right then! This really has been an interesting fruit that I enjoyed very much
and I hope you all enjoy too!
This is what the "pork" will look like when it's done. Delicious.