Pulled pork is a mouthwatering dish and is a crowd pleaser. We think we have hit the jackpot with this recipe, as it has all the flavours of pulled pork but is completely plant based!The ripened yellow version of jackfruit usually elicits a love or hate relationship with it. However, Jackfruit is such a versatile fruit, that the young green, unripened version can take on any flavour that it is cooked or marinated in. Its sinewey texture is perfect for mimicking pulled pork. This version is not only healthier, but dare we say it- even juicier and tastier than its porky counterpart!
- 1 kg green jackfruit
- 1 tbsp paprika
- 1 tbsp chilli powder
- 1 tbsp garlic powder
- 1 onion chopped
- 5 cloves garlic, chopped
- 1 tsp mustard
- 1 tbsp Worcestershire sauce
- 3 cups vegetable broth
- 10 dinner rolls
- 2 cups tomato sauce
- 1 cup sugar
- 2 tsp smoked paprika powder
- 1 tsp chilli powder
Slice the jackfruit as thinly as possible. Seeds don't need to be discarded as they are soft.
Sautee the garlic and onions in a little oil.
Add the chilli powder, paprika and garlic powder and toast for 1 minute.
Add the jackfruit.
Add the mustard and Worcestershire sauce.
Add the vegetable broth. Turn up the heat to boiling. Once it starts to boil, take the heat down to low.
Add salt and pepper to your liking.
Stew the jackfruit mixture for 2 hours, until the jackfruit is tender. Once tender, pull it apart with a fork and spoon.
Add the tomato sauce, smoked paprika, pepper and chilli powder to a pot.
Simmer for a few minutes to combine.
Drain the jackfruit and spread out on a baking pan.
Top with BBQ sauce and mix well.
Bake in the oven for 30 minutes or until the mixture has caramelised
Toast a dinner roll and slice down the middle.
Fill it with the pulled jackfruit. Add a leafy green for texture.
Serve with a side of achara if desired!
This will make more than 10 sliders. However, the jackfruit can be stored- the longer its stored, the more flavourful it becomes!