If you’re a vegan you know jackfruit is a frequent meat substitute in many vegan recipes. When this nutritious fruit is cooked it mimics the texture of pulled pork and its mild taste can easily be seasoned to a variety of flavors. Just recently several national chain food stores have started carrying the fruit in the produce section. It’s sold whole or in pieces. You may prefer buying a cut up jackfruit section since whole jackfruit can weigh as much as 80 pounds. Whole Foods and many Asian markets stock fresh and canned jackfruit. If you choose to use the canned variety, make sure it’s packed in brine or water, not sweet syrup. Jackfruit may look intimidating but its well worth the effort to learn how to prepare and cook.
- approximately 3 lbs of unpeeled jackfruit or 2 drained (20 oz.) cans
- 1 large yellow onion
- 1 bell pepper (red, orange or yellow)
- 3/4 cup of your favorite barbecue sauce
- 1 Tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground fresh pepper
- 1 teaspoon ground cumin
- 1 Tablespoon balsamic vinegar
- 3 cups veggie broth plus 2 tablespoons
- Cut jackfruit into several smaller sections. (Note: jackfruit is very sticky so you may prefer to wear gloves and cover your cutting board with a sheet of parchment paper.) Remove rind with a knife.
- Keep slicing jackfruit into large chunks. Remove the seeds and from the pieces.
- Put a large heavy bottom pot filled with broth on the burner to boil. Meanwhile cut jackfruit into thin shreds.
- Add sliced fresh jackfruit or drained canned jackfruit to broth and simmer until all the liquid is absorbed, about 25 minutes.
- While jackfruit is simmering, slice one large onion and bell pepper. Sauté onion and pepper in a pan with 2 tablespoons broth until soft.
- Combine sautéed veggies with jackfruit and remaining ingredients. Cook over low heat for 5 minutes. You can serve the ‘pulled pork’ on a gluten-free roll as it is traditionally done. I prefer to serve it with roasted baby potatoes.
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