Pulled BBQ Jackfruit
Smoky, saucy, piled-high pulled 'pork' — nobody will guess it's fruit.
What you'll need
- 2 cans young green jackfruit in water, drained
- 1 cup no-sugar-added barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Whole-grain buns and crunchy slaw, to serve
Let's cook
- 1
Squeeze the jackfruit dry, then pull each piece apart with your fingers or two forks until it looks shredded and stringy.
- 2
Warm the oil in a skillet and cook the jackfruit with the paprika, garlic, and onion powder for 5 minutes so it soaks up the smoke.
- 3
Pour in the barbecue sauce and vinegar with a splash of water, then let it simmer 10–15 minutes until saucy and deeply flavored.
- 4
Mash a little with the back of a spoon as it cooks — that's what gives it the tender, pulled texture.
- 5
Pile it onto buns with a heap of crunchy slaw. Napkins required.
Why this works
Young jackfruit shreds just like slow-smoked pork and drinks up a tangy barbecue sauce, so you get that Southern cookout classic in half an hour — no smoker, no meat, all the joy.
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