This isn’t the first jackfruit recipe I’ve shared here, but I recently realised that I’m yet to share this very popular vegan dish with you. I think everyone has their own take on BBQ jackfruit, which is supposed to simulate pulled pork. I’ve never had actual pulled pork, even before giving up meat, but from what I’ve heard, this dish has fooled many meat eaters.
It’s a very easy recipe that is no where near as time-consuming as pulled pork. The most difficult thing about it is finding the green jackfruit. I suggest any Afro-Caribbean shop, but depending on where you go in London, the prices can vary from 50p to £2. South London is usually cheaper, although Finsbury Park/Dalston areas tend to be more consistent with the 50p-£1 bracket.
BBQ Jackfruit (Serves 4)
Duration: 40 mins
3 cans green jackfruit in water
2-3 tablespoons brown sugar
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon Dunns River barbecue seasoning
1 tablespoon Dunns River all purpose seasoning
1 teaspoon chilli powder
1 teaspoon ground black pepper
Salt to taste
1 400g bottle honey bbq (I use Heinz brand)
- Drain and wash the jack fruit
- In a bowl, cover the jackfruit with all the seasonings (minus bbq sauce) and set aside to marinate for 10 mins
- Heat a frying pan on medium, add 2 tablespoons of vegetable oil and place the jack fruit slices in the pan. Turn the heat up to high, fry until brown, then turn the jackfruit over on the other side
- When both sides are nice and brown, pour on a generous amount of bbq sauce (I use pretty much the whole bottle)
- Stir, then turn the heat down and simmer the jackfruit for 30-35 mins
- By now the jackfruit should be soft. With two forks, gently pull the jackfruit slices apart. Stir once more, and serve. I like to have mine with some vegan potato salad, or a burger.