Serves: 4-6
 INGREDIENTS • 3 14 oz. cans Organic Jackfruit  in water or brine.
 • 1 tsp. avocado 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 
• 1/4 cup vegetable broth 
• ½ cup vegan BBQ sauce (your favorite store bought or homemade kind)
 • Buns for pulled pork sandwiches or corn tortillas for gluten-free pulled jackfruit tacos
Instructions  1. Preheat your oven to 400F.  2. Combine ingredients, sugar through liquid smoke with vegetable broth. and set aside.   3. Drain and rinse the jackfruit. Squeeze out excess moisture.  4. Add the avocado oil to a large frying pan or skillet over medium-high heat, and when hot add the onions and garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the jackfruit and pour over the broth mixture. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with potato masher, until it breaks apart and looks pulled or shredded.  5. To finish the jackfruit spread in an even layer across the baking pan and then pop it in the oven for 15 to 20 minutes. Remove from oven and pour over ½ cup BBQ sauce and stir to combine. Set oven to broil. Toss it back in the oven for 1 or 2 minutes, watching closely. Until it looks delicious and golden and even a few strands get a bit burnt. Remove from the oven and if desired stir in the remaining ¼ cup of BBQ sauce to make it even saucier.

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