As many of you know, my daughter Elizabeth is a vegetarian which has allowed me to expand my cooking horizons. She and her boyfriend visited this weekend, and I smoked a couple racks of ribs for him to enjoy. He loves ribs. As usual, I did not want my daughter to feel left out so I made a vegan “pulled pork” using jackfruit.
Jackfruit has been widely cultivated in India and South Asia for centuries but is relatively unknown in the United States. That, however, is changing as people here in the United States are beginning to eat less meat. When allowed to ripen, jackfruit has a very sweet taste and aroma likened to a taste combination of pineapples, mangos, and bananas. Young, or unripened jackfruit, is firmer and more fibrous. It is often used in curries in India.
For this recipe, look for canned, young jackfruit packed in water or brine. Do not use jackfruit that is canned in syrup. It will be far too sweet and very mushy. It can easily be found in Asian markets or other stores that carry a larger selection of Asian foods.
Here is what I did:
Jackfruit “Pulled Pork”
2 20 oz Cans of Jackfruit in brine or water (not syrup)
1 Medium onion, chopped
3 Cloves of garlic, minced
1 3/4 Cups vegetable stock
2 Tablespoons apple cider vinegar
1 Teaspoon Worcestershire sauce, vegan if you desire
1 Teaspoon liquid smoke
2 Tablespoons molasses
1 Teaspoon dried or fresh thyme
1/2 Teaspoon chili powder
1/2 Teaspoon ground dry mustard
Fresh ground pepper to taste
1/2 Cup of your favorite BBQ sauce, divided
Preheat oven to 400° F.
Drain and rinse jackfruit. Cut larger pieces into smaller pieces keeping the triangular shape. This lends to a stringy pork-like look later.
Sauté the jackfruit, onion, and garlic in a large skillet until just beginning to brown, about 10 minutes. Then add the vegetable stock, vinegar, Worcestershire sauce, liquid smoke, molasses, thyme, chili powder, mustard, and pepper. Stir well so all ingredients are combined, then cover. Simmer on low stirring every 15 minutes. After about 45 to 60 minutes, remove lid and cook down any remaining liquid.
Use a potato masher to lightly mash the jackfruit once the broth has all cooked down. The jackfruit will easily shred and take on the appearance of shredded pork. You will want to leave some larger pieces and not a mush.
Spread shredded jackfruit onto a lightly greased, rimmed baking sheet. Place in 400°F oven for about 20 minutes. After 20 minutes, stir in 1/4 cup BBQ sauce and place back in oven for 10 more minutes or until it is very browned and caramelized. Remove from the oven and place in serving bowl. Stir in remaining 1/4 cup BBQ sauce. Serve on buns with additional BBQ sauce if desired. It may also be topped with a creamy coleslaw.