Pulled Pork Jackfruit

Hello Beans

Today I have a delightful Vegan BBQ pulled pork recipe for you made with Jackfruit. If you don’t know what Jackfruit is. It grows in tropical areas of Southeast Asia, Brazil and Africa with a consistency similar to chicken or pork. Similar to Tofu it doesn’t taste like a lot. That combined with the flaky texture makes it wonderful to use as a meat substitute and as an ingredient for BBQ pulled pork.

Jackfruit contains no saturated fat or cholesterol and is low in calories. With 3g of fibre and 110mg of potassium this fruit packs a wonderful nutrient punch.

Ingredients

Tinned baby Jackfruit (I bought mine from here)
Tinned mixed beans in tomato sauce
BBQ Sauce
Vegetable Stock Cube
1tbsp Lemon Juice
1tsp Chilli Flakes
Salt & Pepper

Method (Makes 2/3 Servings)

Start off my draining your jackfruit and running it under cold water.

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Place it in a frying pan with a little water and fry on a medium to low heat for 5-10 minutes. You want it to be soft enough to pull apart with a  couple of forks.Once it’s all softened and pulled apart it should look something like this.

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Now you need to add your BBQ sauce. I would recommend using around 1/2 a cup but you can add more if you would like. You are looking for a thick gloopy consistency. Then add your lemon juice, 1tbsp of tomato sauce from your tin of beans, chilli flakes and your vegetable stock cube. When all this is added add a little hot water.

Then add your lemon juice, 1tbsp of tomato sauce from your tin of beans, chilli flakes and your vegetable stock cube. When all this is added add a little hot water, around 1/2 a cup just to allow enough liquid for it to simmer.

Simmer on a medium to low heat for 30 minutes. Drain and add your beans 5 minutes before the end. Stir occasionally.

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Before serving add salt & pepper to taste and any other preferred herbs. Simple, easy and delicious.

The first night I served it in a Buddha Bowl. It would also work really well as a Chilli with some rice, crisps, cheese etc.

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I saved some of the mix and used it the following day in a sweet potato wrap with some spinach and cheese. Just as delicious as the previous day.

This recipe would also work well as a spaghetti bolognese I would say or as a mix for salad if you fried it off with some lemon juice. Very scrummy and versatile.

Have some fun with it and make it your own. As always I would love to see your versions of the recipe or even this one if you make it yourself. 

Enjoy Beans