BBQ Jackfruit Pulled "Pork"
The Ultimate BBQ Jackfruit Pulled "Pork" that will fool meat-eaters every time! It's simple to make on the stovetop (no need to turn on the oven), and perfect served on buns with tangy coleslaw.
Servings: 4 servings
Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired(see photos in post above). I like the texture better with the tougher parts removed. Set aside.
Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent.
Add the jackfruit, BBQ sauce and 1/2 cup of water. Stir well to combine, then cover and simmer for 20 minutes on low-medium heat, stirring occasionally.
After 20 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture so it resembled pulled pork. Add Sriracha hot sauce and salt to taste.
To finish, turn the heat up to high and cook for another 10 minutes, stirring frequently. This helps it dry up a bit and get blackened in some spots, which makes it extra tasty!
Remove from heat and serve on buns with Vegan Coleslaw. Enjoy!
- If you can find young green jackfruit in water, that is best as it won't have a briny flavor at all. However, I often get the jackfruit from Trader Joe's in brine and I don't mind it. So either will work.
- For oil free, omit the olive oil and cook the onion in a few tablespoons of water.
- For gluten free, use gluten free vegan buns.
- Calories listed are for 1/4th of the bbq jackfruit only, and do not include the bun or coleslaw.
Serving: 1serving | Calories: 292kcal | Carbohydrates: 52g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 720mg | Potassium: 245mg | Fiber: 2g | Sugar: 27g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg