Pulled Jackfruit BBQ

Pulled Jackfruit BBQ (Vegan/Vegetarian)
A to Z Challenge (Letter J): Jackfruit

Okay, so I always have jack fruit on hand. I know maybe that is weird, but you can pick up a bag of frozen tender jack fruit from most Indian/Asian grocery stores. I used a 900 gram (14 oz) frozen package for this recipe (I’ve never tried the canned stuff).

I was originally going to make Jackfruit Sambhar, but I have already posted my sambhar recipe. Then I thought I might make jackfruit-stuffed samosas. But…homemade fried food is just a huge cleanup—pass.

Then I got in the mood for pulled pork sandwiches, naturally. It’s the only logical jump after thinking about a veg dish for too long.

My brain kept hovering on samosas and bbq pork, and then I thought about char siu bao, a bbq pork steam bun I make during the Chinese New Year. So… aha! Char Siu Jackfruit, or Pulled Jackfruit BBQ.

This turned out absolutely amazing. I’ll be doing this for any BBQ where I know vegetarians are coming (which is frequent, we have a lot of Hindu friends).

You can choose to use your favorite BBQ recipe, but most American BBQ sauces are sweetened which turns extra sweet when combined with the jackfruit. If you’re using a homemade BBQ sauce, then turn down the sweetness and let the jackfruit add it for you. I personally recommend a Char Siu sauce (a Chinese BBQ sauce) I included one below, it’s intended for bao, but goes excellent in this application.

Pulled Jackfruit BBQ

Special Ingredients:tender jackfruit, chinese 5-spice, hoison, soy sauce, sherry
Special Tools: slow cooker (you *could* use some other cooking method, but I always use a slow cooker when I’m making bbq sauce items)

Turn the slow cooker on High, and add:

  • 1 package of frozen tender jackfruit, thawed (~14oz/900grams)

Then this recipe for char siu*:

*I use Serious Eats char siu recipe, with minor alternations. Doubles, halves, triples, etc. easily

  • 1/3 cup hoisin sauce
  • 1/4 cup honey (or 1/4 sugar, the honey makes it sticker)
  • 1/4 cup soy sauce (low sodium, otherwise I feel it’s overly salty)
  • 3 tbsp dry sherry (or chinese shaosing wine)
  • 1 tsp Chinese five spice powder (or this recipe…it’s easier to buy)

Mix well, and leave for 2-3 hours.

Mush/shred the heck out of it.

Eat with steam buns, the way you usually eat pulled pork, or with the Irish soda bread you definitely made!


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