Comments on: BBQ Pulled Jackfruit Sandwich

By: ThoughtSausage

ThoughtSausage — Sat, 21 Apr 2012 00:43:15 +0000

Tried this yesterday/today. Rinsed vigorously several times. Cooked on stove for about 5 minutes or so with onion, garlic, and som shriacha. Put in the the crockpot for about 3 hours or so. Left in fridge over night to this evening. Cooked again on the stove top. I used Sweet Baby Rays sauce. My wife was able to eat a sandwich, but i couldnt do it. there was just something off for me. Between the texture (the rind part didnt cook very well) and the hint of brine in the background, it just didnt work for us. Might try again if I could find it in water, not brine, and by trimming the rind off.

By: redjewel

redjewel — Sun, 15 Apr 2012 16:01:01 +0000

I’ve tried it as “fishcakes”. A little tweaking and they are quite good.I will have to try it as a pulled dish.Thamx for posting the recipe.
VeganDad…do you have a Food Basics where you are. I found it there in the Timmins store. It is located in the center with all the ethnic foods.

By: Manfred

Manfred — Tue, 20 Mar 2012 00:14:47 +0000

I live in Thailand and have a jackfruit tree in my yard, I so tried this recipe. It turned out quite good, especially the second day. One thing I did not know before: When peeling a fresh, green fruit, a lot of latex oozes out. That created a big mess on my knife, hands and cutting board, that was very hard to clean. I have since been told by a Thai, that all surfaces should be coated with oil before cutting. I will try that the next time.

By: Trevor Garrett Allen

Trevor Garrett Allen — Thu, 01 Mar 2012 02:36:26 +0000

Tried it tonight, sooo good. I was wondering how I’d get my pulled pork sandwich fix.

By: chow

chow — Mon, 20 Feb 2012 17:45:15 +0000

Mandi – You are lucky, wish I could find jackfruit without the brine part. Great idea to add srirachia and heating in a skillet – it all sounds extra yummy! Thanks for sharing! :-)

By: Mandi

Mandi — Mon, 13 Feb 2012 04:46:38 +0000

We just had these sandwiches for dinner and they were delicious! I was lucky to have a great Asian market where I live and found the jackfruit canned in just water and salt, so it didn’t have that brine-y taste/smell some people experienced. I also mixed a little sriracha into my BBQ sauce for extra kick. I put it in the crockpot in the morning for 4 hours on low, then let it sit for another 6 hours or so. When I was ready to eat, I put it back in a skillet with a little oil to heat it and crisp up the texture. Served it on toasted rolls (with a little garlic rubbed on them because that never hurts) and some kosher dills. I wish there was more for tomorrow!

By: chow

chow — Fri, 20 Jan 2012 22:16:49 +0000

Fernando – Lucky you for have fresh jackfruit! Would love to hear how it goes. :-)

By: Fernando

Fernando — Tue, 17 Jan 2012 19:20:29 +0000

In the beach house my wife rent here in Brazil there are so many jackfruit trees that i ended up here when looking for a recipe. In two weeks we will be there, and i will give it a try with both ripe and unripe fresh jackfruit… Keep you posted. :o)