The holidays are upon us and I’ve been super busy with work, making presents for my family and trying to figure out what my travel plans for the holidays are. So, I’m all about fast af dinners right now. We’ve been eating a lot of nachos, tacos and sandwiches- I just whip up a quick filling or topping, put it together and eat.
This particular recipe is really versatile and can be used in all of the above applications and more. It comes together really quickly with pantry ingredients that you likely have on hand (other than the jackfruit).
Speaking of Jackfruit: Jackfruit is a HUGE + weird looking fruit that grows in the tropics. When it is ripe and sweet it tastes like jucyfruit bubble gum, and when it is young the jackfruit doesn’t have much flavor. If anything it reminds me of canned artichoke hearts. We want the young (or sometimes called green) kind. The texture is the key. It’s exactly like pulled pork. Its wild.
If you have never bought Jackfruit before, it comes both in a can and in a vacuum sealed package at the grocery store. The kind you would purchase in a can is usually in the Asian section while the packages are usually near the tofu. Above is what it looks like when you purchase the canned version. You will have to pull it yourself but it only takes a minute or two!
Use whatever barbecue sauce you have on hand for this recipe. I used Stubbs which is my favorite and its available nationwide. Its a pretty tangy barbecue sauce which is why I made the brown sugar optional in this recipe. I felt like I needed it but if you use a sweeter brand at your house you may not find it necessary.
Easy BBQ Jackfruit
2 tsp Olive Oil
1 Small Onion, halved and sliced into half moons
1 Can Young Jackfruit*
1/4 tsp Chipotle Chili Flakes (or Red Pepper Flakes)
3/4 tsp Garlic Powder
3/4 tsp Paprika
Salt and Black Pepper
1 tsp Worcestershire sauce
1 tsp Molasses
1/2 Cup Barbecue Sauce
1 1/2 tsp Brown Sugar (optional)
Sauté the onion in olive oil in a skillet over medium heat stirring occasionally until soft- about 3-4 minutes. Add chili flakes, garlic and paprika to the onion and let cook for about one minute. Add pulled jackfruit to the sauté pan along with the Worcestershire sauce, molasses and barbecue sauce. Turn heat to low and stir to combine. Let the mixture cook over medium heat for about 5 minutes to let the flavors combine. Taste the jackfruit and if you want to add a touch of brown sugar add it now, stir well to combine, remove from heat and enjoy!
* If you are using the canned jackfruit like I did, I recommend draining then pulling the jackfruit and then rinsing well after you have pulled it to make sure it doesn’t taste like the can.
Let me know if you liked this recipe or if there is anything you’d like to see me make!