The hearts of your pulled-pork-loving buddies will skip a beat. 

jackfruit with bbq rub

bbq jackfruit tacos

BBQ Pulled Jackfruit Tacos
 
The hearts of your pulled-pork-loving buddies will skip a beat.
Author:
Ingredients
  • 1 20-ounce can of young green jackfruit in water or brine (not in syrup!)
  • ½ cup chopped shallots (or yellow onion, if you prefer)
  • 2 teaspoons olive oil
  • 1 tablespoon certified-vegan brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ to ½ teaspoon of cayenne pepper (or more to taste; if your BBQ sauce has a kick, you may not want to go too heavy on the cayenne)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon dried oregano
  • ½ cup barbecue sauce (plus more for dressing tacos)
  • ¼ cup water
  • Tortillas or taco shells (whatever your preference)
Toppings:
  • Avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings
Instructions
  1. Drain, rinse, and dry jackfruit. Cut off the hard, center core portion of the fruit (just as you would cut off the center core of a pineapple wedge) and discard. Place in mixing bowl. Use a fork to somewhat shred the chunks of jackfruit (you don't have to go crazy; as it softens while cooking, you'll be able to further shred it). Set aside.
  2. In a small bowl, mix together brown sugar, paprika, salt, cumin, chili powder, cayenne pepper, onion powder, salt, and oregano. Pour this mixture over the jackfruit and toss to coat.
  3. In another small bowl, whisk together barbecue sauce and water.
  4. In a skillet, heat olive oil and saute shallots for 2-3 minutes. Add the seasoned jackfruit and cook for 3 minutes, stirring frequently so as to get the jackfruit fully colored by the spices.
  5. Add the barbecue sauce mixture to the skillet and cook, covered, on a low heat for 20 minutes (until jackfruit is tender), stirring occasionally to make sure it doesn't stick to the pan or burn.
  6. Heat up your tortillas or taco shells, and spoon out a generous portion of the barbecued jackfruit on top, adding a bit more barbecue sauce if desired. Garnish with slices of avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings.

 

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