I had been wanting to try a recipe for jackfruit barbecue for a while now, so when I visited my local Asian market and saw they had the canned jackfruit, I decided now was the time to give it a go. There are many, many recipes for jackfruit barbecue out there, but I decided to go with this one from More Vegan Blog and it did not disappoint. It does have a few steps but they aren’t difficult at all. It just takes a little time to gather your ingredients, measure, and prep. I promise you it is worth it.
This recipe calls for 3 cans of jackfruit in brine or water, but I only used two and it made enough for three people to eat their fill and still have enough for three more sandwiches the next day. It will keep in the fridge for several days, so if you would like to have more leftovers or are feeding a larger group of people, you may want to go ahead and use the three cans. I didn’t adjust any of the other ingredients and it still came out absolutely delicious. I think if I were to make three cans I may even increase the amount of barbecue sauce as I prefer my barbecue to be a bit wet and this was perfect with just the two cans. It may mean that it would be a bit drier if I had used three cans, so just use your own judgment to adjust it for your own taste.
These 20 oz. cans of jackfruit were only $2.59 at my local Asian market and the rest of the ingredients are common pantry staples, so this recipe does not cost a lot to make and goes a long way. Be sure to get the young or green jackfruit in brine or water and not the ripe jackfruit in syrup. If you cannot find jackfruit locally, you can order it online through a number of sources but be sure to check out your local Asian markets first as they are likely to carry it. And if they don’t have it, they can probably tell you where you can find it .
The jackfruit has this amazing combination of texture where the core is more solid and the edges are striated like gills so they shred or pull apart perfectly while you still get the meaty chunks from the core. You may have to sort of squeeze through the pieces of jackfruit a bit to pop out the seeds, but it’s not necessary as they are edible. It may change the texture of the pulled jackfruit a bit if you leave them in, but it will still taste amazing. That is up to personal preference but I went ahead and removed as many as I could. I mean, just look at this meaty pile of awesomeness! Enjoy!
Barbecue Pulled Jackfruit (canned)
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
3-20 oz. cans jackfruit in water or brine
1 tsp. olive oil
½ onion, chopped
3 cloves garlic, minced
1 tsp. sugar
1 tsp. brown sugar
1 tsp. ground cumin
¼ tsp. cayenne pepper
1 tsp. chili powder
1 tsp. paprika
1½ tsp. liquid smoke
1 cup vegetable broth
½ cup vegan and/or gluten-free BBQ sauce (your favorite store bought or homemade kind)
Buns for pulled pork sandwiches (for gluten-free use either GF hamburger buns or bread)
- Preheat the oven to 400 degrees.
- Drain and rinse the jackfruit, squeeze and separate the “gills” of the jackfruit. As you do this, remove the seeds.
- Saute the onion in olive oil over medium heat for about 7 minutes or until translucent, then add the garlic and saute a minute or so longer.
- Add the jackfruit, sugar, spices, and liquid smoke. Stir until the jackfruit is evenly covered.
- Add the vegetable broth, cover, and simmer for 10-15 minutes until all liquid is absorbed.
- Use a spatula or two forks to mash and divide the jackfruit until it looks similar in appearance to pulled pork.
- Spread the jackfruit out on a baking sheet and cook for 20 minutes.
- Remove from oven and cover with bbq sauce.
- Return the jackfruit to the oven and cook for another 10-15 minutes or until the jackfruit is lightly browned.
- Serve and enjoy!