Easy, easy, easy! I saw jackfruit in a can at Trader Joe's and knew I had to try it out. Me being new to jackfruit, I was basic and threw it in some sauce and hoped for the best. It does not disappoint! It takes on the flavor of whatever sauce you use. It is like pulled pork with out the flesh, fat, death and destruction... yum! If you need something quick and easy, because you need to eat out less, and want to eat at home more, try this! I put it on a ciabatta roll with coleslaw.
- 2 cans of Jackfruit (in brine, not syrup!)
- 1 cup of your favorite barbecue sauce (more if needed)
- 1 tsp smoked paprika (optional)
- salt to taste
- water to thin out sauce
- Preheat oven to 450° (putting it in the oven is optional, it adds more texture).
- Drain, rinse and squeeze the jackfruit to remove moisture. You can remove the seeds if you like (they are edible).
- Thinly slice the core of the jackfruit. You can tell which part is the core by the texture, it is hard. If the jackfruit is cut in triangular pieces it would be one of the tips. If the core is not thinly sliced, it will not soften when cooked.
- Add to a pot, cover in BBQ sauce, add paprika (if using), and simmer on medium low for 20 minutes until soft.
- Stir frequently and add water if the sauce is getting too thick. Taste and add additional salt or BBQ sauce if needed.
- When the jackfruit is soft and pulls apart, put it on a pan with parchment paper and put it in the oven for 10 minutes, or until the tips and edges get a little crisp.
- Now serve on a bun, over rice, with coleslaw or however your little heart desires.