Y’all really have to try this vegan BBQ jackfruit! Even if you’re not a vegan or vegetarian, you’re going to like this. My mom recently became a pescatarian, and she said that the one thing she was really going to miss from his former chicken menu was a BBQ pulled chicken sandwich, especially when we travel South. I totally understood, because I’ll admit it, that was the one thing that I would miss too. I say “was” because something awesome happened, and neither one of us will ever have to worry about missing out on our favorite sandwich again.
We had dinner at one of our favorite vegan restaurants in Chicago a few months ago, and they had a pulled “pork” sandwich on the menu. We were skeptical, but we had to try it, and boy am I glad we did, because it tasted like the real deal. The texture was tender and meaty, the flavor was spicy and smoky, and if we hadn’t known that it was a vegan dish, I would have thought that someone had slipped me a meat mickey.
By now, you’re probably saying – shut the hell up and just tell us what this is made of already!
Jackfruit. Jakfruit. Jaca. Nangka. No, that’s not a weird chant that I just made up to ward off evil spirits; it’s the name of the fruit that I used to make this tasty BBQ. Some call it Jaca, and some call it Jakfruit or Nangka, but you can call it Jackfruit. Say hello to my new BFF.
Also Read: Weber Genesis II E-410 Review
This special, tropical, white, fleshy, slightly sweet fruit is indigenous to South and Southeast Asia. It’s high in potassium, vitamin B-6, and vitamin C, and it makes a kick-ass BBQ sandwich. I ordered 4 cans from Amazon.com because my local Whole Foods didn’t have it. To say that I was excited when the box arrived on Saturday is a complete understatement, I was ecstatic!
Yesterday I made my own spicy rub and let it soak into the jackfruit while I made my very own BBQ sauce. My mom has always been the barbeque master, so this was a big deal for me. Actually, I was nervous when I asked my mom to taste test my barbecue sauce, because she is truly a connoisseur of all things spicy, and she loved it! Although, she suggested that I tone it down a bit for the blog. We like it hot, and this sauce packed some serious heat. If you like it super spicy too, just add a little more cayenne pepper and don’t take the seeds out of the peppers.
Once I turned down the heat in my sauce a few notches, I put it in my Weber Q3200 grill with the jackfruit and cooked it for about thirty minutes. The fruit started to shred as it heated up, and it looked just like shredded chicken or pork. It took on the flavor of the spices, and it had the meaty, tender texture of pulled chicken or pork.
To say that this stuff is good doesn’t do it justice. It’s fantastic; it rocked my world.
Vegan BBQ Pulled Jackfruit
- Dry Rub
- 1 Tbsp Chili Powder
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 Tsp Garlic Powder
- ½ Tsp White Pepper
- ½ Tsp Salt
- ¼ Tsp Cayenne Pepper
- ¼ Tsp Cumin
- Barbecue Sauce
- 1 Cup Tomato Sauce
- 3 Cloves Of Garlic
- ¼ Cup Apple Cider Vinegar
- 1 Tbsp Dark Molasses
- ¼ Cup Brown Sugar
- 1 tsp Salt
- 1 Tsp Paparika
- 1 Tsp Onion Powder
- ¼ Tsp Cumin
- ¼ Tsp Cayenne Pepper
- ¼ Tsp White Pepper
- 1 Tbsp Lime Juice
- 2 Peppers Remove The Seeds
- 1 Tbsp Olive Oil
- 1 Tbsp Cilantro
- 1 17 Ounce Can Jackfruit Packed In Water
- Mix the dry rub spices together in a small bowl.
- Drain and rinse the jackfruit and rub with the dry rub spices. Set aside
- Put the sauce ingredients in a blender and blend until fully combined. Put the sauce and the jackfruit in a gas grill and bring to a boil.
- Reduce to a low simmer and cook for approximately 30-40 minutes or until the jackfruit shreds easily. Stir frequently.