Pulled Jackfruit
This recipe is for those making just pulled jackfruit. It uses the barbecue sauce recipe from the Serious Eats Pulled Pork (link in post) so if you are making both, just double the recipe for the barbecue sauce and set some aside for this.
Ingredients
- 1 batch Homemade barbecue sauce See: http://www.seriouseats.com/recipes/2016/02/easy-oven-pulled-pork-recipe.html
- 4 cans Jackfruit in brine
- 1 tbsp Dijon mustard
- 2 tbsp Sunflower oil
Instructions
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Prepare the jackfruit. Drain the tins and rinse to clear the brine.
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Pull the jackfruit from its hard central core (it should be quite easy). Take the cores and chop them finely. Place all in a bowl, set to the side and cover.
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Heat a frying pan with oil over a medium-high heat. Lightly fry the jackfruit for a couple of minutes and then add the mustard. Stir to coat and cook for a minute.
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Add about 300ml of the barbecue sauce (or more if it looks too dry).
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Cook over a medium heat until the sauce has reached a nice thick gloopy texture (5-10 mins depending on how saucy you like it) - the jackfruit is already cooked, so you only really need to warm it through.
Recipe Notes
We paired this with a honey and mustard potato salad and our favourite slaw!
Meaty pairing on Serious Eats.