This was my "vegan" Easter dinner. The hubby made it for me and it was delicious! I had never had Jackfruit before, but what a delicious meat substitution. It tastes like a barbeque flavor and texture without all the fat and grease of real pork. The meaty texture absorbs the smoke and barbeque and tastes like the real deal.
3 Cans green jackfruit in brine - drained and rinsed
1 cup chopped onion
5 cloves finely chopped garlic
2 tsp coconut sugar
1 tsp cumin
1 tsp coriander
2 tsp chili powder
2 tsp smoked paprika
1/4 tsp each instant espresso powder, unsweetened cocoa powder, cinnamon, allspice, black pepper, cayenne pepper, Himalayan salt
2 cups organic vegetable broth
1/2 all natural, low sugar or homemade BBQ sauce
Heat skillet to medium high, add onion, garlic and cook until tender adding 1 Tbs at a time as it begins to stick, about 4-6 min. Add all the rest of the ingredients (except BBQ sauce) and bring to a boil. Reduce heat and simmer uncovered 12-15 min until liquid is absorbed. Transfer to a parchment lined baking sheet and mash a bit until jackfruit appears shredded like pulled pork. Bake an additional 10 minutes. Add BBQ sauce, toss to coat and bake another 8-10 min until lightly browned and texture of pulled pork.
Serve over a salad, bed of rice or zucchini noodles. Delicious!