Follow our cook along video

Enjoy the tender and smoky flavour of BBQ jackfruit, a plant-based alternative to pulled pork that is easy to make with canned jackfruit, spices and your favourite BBQ sauce.

Ingredients:

• 1 tin of jackfruit
• 1 onion
  
• Small piece of fresh ginger (optional)
• Barbecue sauce
  
• 1 tin of tomatoes
  
• 2 apples
  

Seasoning and store cupboard ingredients: oil, salt and pepper, vinegar, sugar, mustard, chilli, garlic and spices of your choice 

Method:

Make sure your areas are clean and tidy and wash your hands before you start

1. Peel and finely dice the onion. Remember to leave the core on the onion to minimise the effect of your eyes watering
2. Finley chop or grate 2 cloves of garlic. Peel and finely chop ginger.
   
3. Drain the jackfruit from the brine.
   
4. Put a few tablespoons of vegetable or sunflower oil in a pan and add onions, garlic, and ginger. 
   
5. Gently fry until soft and starting to brown.
6. Add the jackfruit and use your cooking utensil to break the pieces down - don’t be afraid to be rough breaking the jackfruit down into a 'pulled texture'
   
7. Add the seasoning of your choice: salt, pepper, chilli, garlic, any spices. If you didn't add fresh ginger, you can add ground ginger at this point.
   
8. Add tinned tomatoes and simmer - plum tomatoes are usually cheaper than pre chopped, and you can always break them down with your cooking utensil.
   
9. Add grated fresh apple - if you don’t have apples, a pear will also taste amazing.
   
10. When the jackfruit is broken down and a string-like texture, add the barbecue sauce and a tablespoon of vinegar
    
11. For an extra sticky finish, you can add a spoon of sugar, syrup or honey
    

Serving suggestion:

• Serve in a panini, jacket potato, with tortilla chips or taco shells. This can also be used as a pizza topping or an enchilada filling with rice and cheese.
• This recipe is easy to freeze for a maximum of three months if you make a larger batch.
  

See more of our recipes here.