Jackfruit, originally from India, is packed with vitamins and minerals. Great BBQ flavour on those hot sunny days or long winter months!.
Enjoy with a plate of fries and a cold beer!
We use canned unripe, young green jackfruit
For this recipe. Start by making Sue’s own bar-b-q sauce:
Combine ½ cup each of brown sugar and applesauce in a pan over medium heat.
Add 1/3 cup ketchup, 2 cloves of pressed garlic, ½ teaspoon each of paprika, cinnamon & chili powder, ¼ t salt & pepper, and 1 tablespoons of lemon juice.
Bring to a boil; then reduce to simmer for 20 minutes.
For the pulled jackfruit :
Rinse and drain the jackfruit and toss with a mixture of a tablespoon brown sugar, ½ teaspoon paprika, garlic powder, chili powder and a little salt & pepper.
Get a little color on the jackfruit by cooking about 5-10 minutes over medium-high in 1 tbsp of olive oil.
Reduce heat to low and add in 1 cup of BBQ sauce and 1/2 cup of water, simmer for 30 minutes or so.
As it cooks, pull apart the jackfruit with 2 forks to resemble pulled pork.
Serve on buns with some coleslaw and oven fries, drizzle with the remaining sauce. Serves 4. Yumm!