This is by far the best BBQ Jackfruit Pulled Pork I’ve made. So, so, so, SO good!
Whoever thought of marinating young jackfruit with delicious flavours is an absolute genius.
We cook this jackfruit in the oven first to make it dry. It takes time – an hour each side, but it’s totally worth it to make a great flavour. We’ve got another recipe for Jackfruit Pulled Pork where you marinate it first and then cook it, but I reckon this one trumps it!
We ate this one with tacos, but it would also pair perfectly with rice, or mixed through a salad, in a roll, on a burger, or even in a stir-fry! You could try it in place of the bean mixture in our Spicy Taco Bowls recipe!
If you love this recipe, please share it with your friends and family!
This tasty BBQ Jackfruit Pulled Pork is so versatile! Have it with rice, on a burger, in tacos, or as a side with veggies.
- 2 tins tinned jackfruit (in brine, not syrup)
- 1 onion sliced
- 1/3 cup bbq sauce
- 1/4 cup soy sauce
- 1/4 cup rice malt syrup
- 1 tsp paprika
- 1 tsp chipotle
- 1 Tbsp liquid smoke
- Generous sprinkling of white pepper
- 1/4 cup tomato paste
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Preheat the oven to 180℃
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Drain the jackfruit and pat dry using a tea towel or paper towel. Then bake in the oven for 1 hour on each side. Then the jackfruit should be nice and dry.
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Fry the onion in a heavy based saucepan. Fry for 5 minutes or until translucent. Then add the remaining ingredients - including the cooked jackfruit
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Simmer the mixture for 30 - 40 minutes stirring occasionally and breaking up the chunky bits of jackfruit with the end of the wooden spoon.
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Enjoy with tacos, in salad or any way you desire! Store in an airtight container in the fridge for up to a week.
