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:

• One tin of jackfruit
• One pack of onions
  
• Barbecue sauce
  
• One tin of tomatoes
  
• Two apples
  

Seasoning and from the store cupboard: oil, seasoning, 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 two cloves of garlic
   
3. Drain the jackfruit from the brine (discard brine)
   
4. Put a few tablespoons of vegetable or sunflower oil in a pan
   
5. Add crushed garlic - (dried, fresh or pre prepared garlic prepared will work)
   
6. Add sliced onion and allow to cook until it is soft and caramelised (super sweet, with a golden-brown colour)
   
7. 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'
   
8. At this point you can add the seasoning of your choice: salt, pepper, chilli, garlic, any spices
   
9. Add tinned tomatoes and allow to reduce - plum tomatoes are usually cheaper than pre chopped, and you can always break them down with your cooking utensil
   
10. Add grated fresh apple - if you don’t have apples, a pear will also taste amazing
    
11. When the jackfruit is broken down and a string-like texture, add the barbecue sauce and a tablespoon of vinegar
    
12. 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, pizza topping or as an enchilada filling with rice in a wrap and with 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.