Pulled Jackfruit Barbeque
- Yield: Serves 4-6 persons
- 2 (20 ounce) cans jackfruit, in brine NOT IN SYRUP
- 1 medium white or yellow onion
- 2 cloves garlic, crushed
- 1 TB olive oil
- 1 -2 tsp Barbeque Rub seasoning (either purchased or use this classic BBQ rub recipe from Vegetarian Times)
- 3/4 – 1 cup Barbeque Sauce (Because I didn’t have any homemade sauce on hand I used Sweet Baby Ray’s Original. It doesn’t contain honey like some other store bought sauces. But, be aware that it does contain high fructose corn syrup. If you really want to do this the right way, make your own sauce. I like the sauce recipe by Simply Scratch. Of course, I use a vegan worcestershire sauce to make it. It tastes a lot like Sweet Baby Ray’s but doesn’t contain that troublesome high fructose corn syrup.)
- 1 tsp. liquid smoke
- 2 TB. Apple Cider Vinegar
- Salt and crushed red pepper, to taste
- Preheat oven to 325 degrees.
- Drain and rinse jackfruit to remove salt and brine. Squeeze out any excess water. Break up with fingers or a fork into strips.
- Cut onion in half and finely slice.
- Heat large skillet over medium heat. Add 1 TB olive oil. When oil is hot, add onion, lower heat to medium-low, and cook for 15-20 minutes until onion is soft and caramelized. Stir frequently.
- Add garlic and jackfruit to caramelized onions. Stir to combine. Sprinkle with Barbeque Rub. Stir and cook for about 8 minutes, stirring frequently to prevent sticking.
- Add barbeque sauce, liquid smoke and vinegar. Stir well to combine. Taste for seasoning and adjust as desired. Put mixture into ovenproof casserole dish and cover tightly with foil. Put mixture into preheated oven and cook for 45 minutes. (Check occasionally to ensure that your ‘cue isn’t sticking, burning or drying out. Add more sauce or a bit of water as needed.)
- Remove from oven and let stand for about 10 minutes before serving.
- Dig in! Perfect for your next tailgate party or backyard barbeque!