Over the long Memorial Day weekend, I decided to give BBQ pulled pork style jackfruit a whirl. I’ve been reading about it lately and it sounds so weird yet undeniably interesting at the same time.
BBQ is something I haven’t had in a long, long time. Grilling is quick, high heat over the grill. BBQ is low and slow – veggies don’t usually need to be cooked this way. So I was looking forward to enjoying a little BBQ.
The smell was incredible and the color is a nice tantalizing brown. But when I had a taste bite, I did not care for it at all. It tasted like how it looked when it first came out of the can, kinda of a vinegar taste. Or maybe it was the BBQ sauce I was using. Or maybe it was because I used my rice cooker on the slow cook setting. Needless to say, I was very disappointed and set it aside.
At the end of the day when I was debating what to do with it, I gave it one more try and nibbled a tiny bit. What!!? It tasted great! I guess the BBQ sauce and/or jackfruit just needed more time for the flavor to develop. So happy now.
Jackfruit is a giant, prickly oval fruit grown in India, Southeast Asia, Africa and Latin America. It’s the largest tree borne fruit in the world. Ripe jackfruit is sweet and eaten as a dessert. The canned young green jackfruit in brine is unripe. It’s prepared as a vegetable and is also known as “vegetable meat”. Both versions can be found at the Asian grocery store.
BBQ Pulled Jackfruit Sandwich
1 20 ounce can young green jackfruit in brine
2 cloves garlic, smashed
1 tablespoon olive oil
1/2 cup + extra BBQ sauce, bottled or homemade
Drain and wash the jackfruit in several changes of water. After washing, squeeze out as much water as you can.
In a pan, heat the oil and sauté the garlic. Add the jackfruit and salt to taste, and cook for a 3-4 minutes over medium heat.
Transfer the jackfruit to a slow cooker, add the BBQ sauce and mix well. Set the cooker for 1 hour, occasionally stirring and adding more sauce or water as needed. The jackfruit should be fork tender and come apart easily.
Take the jackfruit out of the cooker and shred with a fork. Let the jackfruit sit for several hours or overnight to further develop the flavor or if it taste good to you right out of the pot, dig in. Serve on toasted buns with your choice of more BBQ sauce, mayo, coleslaw or pickles.