Serves 6 to 8
- 2cans of young green jackfruit in water
- 1tablespoon light brown sugar
- 1teaspoon paprika
- 1/2teaspoon salt
- 1/2teaspoon chili powder
- 1/2teaspoon cumin
- 2cloves minced garlic
- 1small white onion
- 1cup of your favorite barbecue sauce, or use the recipe below
- 1tablespoon neutral oil
- 1/4cup white onion, finely chopped
- 2cloves garlic, minced
- 1teaspoon salt
- 1tablespoon mustard
- 1teaspoon chili powder
- 1/4teaspoon cayenne pepper
- 3tablespoons tomato paste, or about half of a can
- 2tablespoons light brown sugar
- 1tablespoon apple cider vinegar
- 1tablespoon puréed chipotle peppers, optional
- 1/4cup water
- For the Jackfruit: Rinse, drain, and thoroughly dry the canned jackfruit. In a medium-sized bowl, mix together the barbecue seasoning. Add the jackfruit and toss to combine,
- Add 1 tablespoon of neutral oil to a large skillet over medium heat. Once hot, add the onion and cook until just beginning to caramelize. Add the garlic and cook until fragrant. Add the seasoned jackfruit and cook for 5 minutes, until it begins to get some color. Begin to break it up with the back of the spoon.
- For the Barbecue Sauce: In a medium skillet, add a tablespoon of neutral oil. Once hot, add the onion and cook until soft. Stir in the garlic and cook until fragrant. Add the rest of the ingredients (besides the water) and stir until evenly combined. Add the water and cook, stirring, until heated through.
- Add one cup of the barbecue sauce to the jackfruit and stir to combine. Use two forks to break up the jackfruit, pulling it apart into threads. Cook until warmed through. Serve topped with more barbecue sauce, avocado, coleslaw, and pickles, either on a bun, over rice, or in a tortilla for a simple burrito filling.
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