A year ago I had never even HEARD of jackfruit.
And then – much like the vegan meringue recipes that were everywhere last year – my Pinterest feed was filled with images of “pulled pork” sandwiches, tacos and salads – made vegan with the substitution of jackfruit.
And THEN Chelsea, Conor and I ate here and among the many plates we shared were some delicious jackfruit and shiitake mushroom buns.
I was hooked.
So what the heck IS jackfruit anyway?
Well, in parts of south and southeast Asia such as India, Bangladesh and Thailand it’s an everyday food. And – growing as large as 100 pounds – it’s also the largest tree-borne fruit in the world.
But back to pulled pork.
I’m typically wary of vegan recipes that claim to magically morph into the “real thing”. They’re usually disappointing, and often more work too.
But THIS recipe? Did not disappoint. And it couldn’t have been easier.
Like most versions of this dish, I started with canned jackfruit – it’s already prepared and ready to go, cutting the work drastically. A quick cook with some onions and garlic, then a pop in the oven and voila!
Topped with some slaw and served on my favorite potato rolls, this was a satisfying and delicious dish that will be perfect for your next “Meatless Monday”. And I guarantee that even the card-carrying carnivores in your life will approve.
adapted from Trader Joe’s
2 20-ounce cans young green jackfruit in brine or water (I used this brand)
1 1/2 cups your favorite bbq sauce, plus extra for serving
1 tablespoon olive oil
1 small onion, thinly sliced
3 tablespoons water
salt and pepper
coleslaw and potato buns, for serving
Drain jackfruit; pat dry and thinly slice. Heat the olive oil in a large skillet over medium heat. Add the onion and jackfruit and saute for 5 minutes. Add the bbq sauce and water; stir to coat evenly and season with salt and pepper. Cover the pan and gently simmer for 20 – 25 minutes, stirring and breaking up the jackfruit.
Serve with coleslaw and potato buns, plus additional bbq sauce if desired.
This delicious recipe brought to you by Sheri Silver