Jackfruit Pulled Pork Recipes

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
• Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.

Steps:

• Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
• Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.

Steps:

• Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste.
• For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick.
• After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles.