I’ve long been curious to try jackfruit and recently decided to give it a go. I picked up a couple of tins in the supermarket and as I was making a vegetarian meal for friends who had just had a baby I thought this would be a good time to make something with it.
The jackfruit came in chunks, which, when simmered down in the bbq sauce, became soft enough to easily pull apart with fork to create, what looked like, pulled pork.
All the flavour here comes from the tomatoey sauce. The jackfruit adds the bulk and texture.
We had ours loaded into brioche buns, but it would also be good served with rice.
- 1 tbsp oil
- 1 red onion, finely chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp (smoked) paprika
- 2 tsp chipotle paste (or use a chilli sauce such as siracha)
- 1 tbsp cider vinegar
- 8 tbsp bbq sauce (see below for how to make your own in this quantity)
- 400g tin of chopped tomatoes
- 2 tins of young green jackfruit in salted water, drained
- Salt and pepper
Step 1: Sweat the onion and oil together in a large frying pan over a medium heat, until soft.
Step 2: Add the spices and chipotle paste and stir for a minute before adding the bbq sauce, vinegar and tomatoes.
Step 3: Add the jackfruit and a splash of water. Bring to a simmer, lower the heat and cover with a lid. Cook for 30-40 minutes until the jackfruit is soft enough to shred with a pair of forks. Taste and season as necessary with salt and pepper.
Step 4: Once shredded leave the lid off and cook for another 10 or so minutes until the sauce is thick and slightly sticky.
Serve in buns or with rice. Great with coleslaw on the side.
To make your own bbq sauce mix together 100g tomato ketchup, 2 tbsp soft light brown sugar, 2 tsp smoked paprika, 1 tbsp Henderson’s relish (or Worcestershire sauce if you don’t need it vegan/gluten-free) and 1 tbsp cider vinegar.