Before I became a vegan, I used to say “the swine is divine” referring to all the tasty dishes made with pork. Now I still say the swine is divine because I’ve met pigs, I’ve hung out with pigs and chatted with pigs. Pigs are amazing and delightful creatures.
But vegan or not, people love salty, smokey, barbecue-y, chewy flavours and textures. Jackfruit to the rescue! This stringy fruit mimics the textures of animal muscle – everything from pigs to crabs – and readily absorbs other flavours, making it ideal for “mock” dishes like my pulled pork.
2 20 oz cans young jackfruit (or jackfruit in brine, but that’s salty!)
1 tsp olive oil
1 small onion chopped
3 cloves garlic minced
1 tsp cumin
1 tsp chili powder
1 tsp paprika (I used smoky)
¼ tsp cayenne pepper
1 ½ tsp liquid smoke
1 cup vegetable broth
About ½ cup BBQ sauce. I used Clubhouse brand (check the ingredients)
Preheat your oven to 400F.
Drain and rinse the jackfruit. Cut out the hard cores and any hard edges on the pieces. Run your fingers up each piece to pop out the seeds –this is oddly, highly satisfying. Tear up the pieces so they look like pulled pork and put in a bowl. Be patient. It’s going to take you about 10 minutes to go through each piece and pull it and pop those seeds out. If you miss some seeds, that’s okay- they won’t kill you, they’re just not very pulled pork-ish.
If you’re not familiar w/ jackfruit (as I wasn’t), I recommend checking a Youtube tutorial on pulling jackfruit and what the seeds etc. are (as I did).
In a large pan, saute the onion and garlic in olive oil for about 5 minutes or until the onion is translucent. Add all the other ingredients and mix well. Simmer for about 10-15 minutes until the liquid is absorbed.
Spread the jackfruit onto a non-stick baking sheet. Put it in the oven for 20 minutes.
After 20 minutes, remove and generously drizzle with BBQ sauce and give it a stir. Put it back in the oven for 10 more minutes.
Eat and enjoy!!