Bbq Jackfruit Recipes

VEGAN PULLED JACKFRUIT

Steps:

• Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
• Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.

JACKFRUIT PULLED "PORK"

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
• Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.

BBQ JACKFRUIT SLIDERS RECIPE BY TASTY

Steps:

• Drain and rinse the jackfruit, then cut into smaller pieces, removing the core.
• In a medium saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
• Add the garlic, salt, and pepper, and cook for 2-3 minutes, until the garlic is fragrant. Add the jackfruit, chili powder, paprika, cumin, and liquid smoke, and mix well. Add the vegetable broth, cover, and cook for 15 minutes, until the jackfruit is soft enough to be mashed.
• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
• Transfer the jackfruit to the baking sheet and spread in an even layer.
• Bake for 25 minutes, until the jackfruit is slightly browned and crispy.
• Make the coleslaw: add green and red cabbage and carrots to a large bowl. In a small liquid measuring cup, combine the mayo, mustard, apple cider vinegar, salt, and pepper, and mix until creamy. Pour the dressing over the vegetables and toss the coleslaw until the dressing is well-distributed. Set aside.
• Remove the jackfruit from the oven, and pour the BBQ sauce over. Mix well.
• Return to the oven, and bake for another 10 minutes, until the edges are slightly crispy.
• Use a large bread knife to cut the whole sheet of slider buns in half. Remove the top and set aside. Spread the BBQ jackfruit on the bottom half of the buns, then top with coleslaw.
• Add the top buns, then slice into 12 sliders.
• Enjoy!

JACK FRUIT BARBECUE SANDWICHES

Steps:

• Drain jackfruit in a colander. Place in large skillet over medium high heat. Chop up with spatula or chopper* and stir often for 5-10 minutes until more water is evaporated.
• Add in enough bbq sauce to taste- I usually add about a cup. Stir and continue cooking until heated through. Serve on buns and enjoy!

BBQ JACKFRUIT SANDWICH

Steps:

• Remove all seeds from jackfruit. Combine jackfruit and BBQ sauce in a slow cooker. Cook on High for 3 to 4 hours.
• Use a fork to shred jackfruit meat. Spread margarine on hamburger buns and place a scoop of jackfruit "meat" on top. Serve immediately

VEGAN BBQ JACKFRUIT SANDWICHES

Steps:

• .
• In a skillet over medium heat, heat a little water or oil. Add onion and cook for 5-7 minutes, until tender. Add garlic; cook for another minute.
• . Stir and cover; turn heat down to medium-low. Cook for 15 minutes, then stir again, adding more water if needed. Cover and cook for another 15 minutes.
• Using a potato masher or a fork, shred the jackfruit until it resembles pulled pork. Add smoked paprika, garlic powder, onion powder, liquid smoke, salt and pepper; stir to combine. Add more BBQ sauce if desired.
• however you want with optional toppings and BBQ jackfruit.

BBQ PULLED JACKFRUIT SANDWICHES

Steps:

• Combine the coleslaw mix, cider vinegar, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve.
• Combine the jackfruit with the chili powder and 1/2 teaspoon each salt and pepper in a large bowl. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the jackfruit and cook, tossing occasionally, until the spices are fragrant 2 to 3 minutes.
• Add the barbecue sauce to the skillet along with 3 cups water, stir, cover and reduce the heat to low. Cook, stirring occasionally, until tender, 45 to 50 minutes. Uncover the skillet, turn the heat to high and simmer until the color has deepened and the sauce is thick, 4 to 5 minutes. Remove from the heat.
• Using a potato masher or wooden spoon, smash the jackfruit until it resembles a pulled pork consistency and season to taste with salt, pepper and light brown sugar if you would like it sweeter. Serve on the potato buns topped with the coleslaw.

BBQ JERK JACKFRUIT

Steps:

• Bring a medium pot of water to a boil.
• Meanwhile, peel the off skin off of the jackfruit with a sharp knife (think of taking the rind off of a watermelon). Half the jackfruit piece and separate the inside of the jackfruit from the pods with your hands. Keep the fibrous and more yellow parts, discard the pods. Carefully drop the pieces of jackfruit in the boiling water and cook for 10 minutes. Drain and shake off any excess water.
• Meanwhile, fill a medium pot with the oil and attach a deep fat-fry thermometer, bring to medium heat (about 350 degrees F). Fry the boiled jackfruit in batches, turning as needed, until slightly brown, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Repeat with the remaining jackfruit.
• Combine the full BBQ Jerk recipe (5 cups; see recipe below) with the fried jackfruit in a medium saucepan and reheat over medium-low until hot.
• To serve: To a plate, add piles of BBQ jerk jackfruit and lo main. Garnish the jackfruit with the sweet-and-tangy peppers, charred corn, caramelized onions and crumbled queso fresco.
• Whisk together the ketchup, brown sugar, vinegar, allspice, garlic powder, jerk seasoning, browning seasoning and scotch bonnet in a medium bowl. Refrigerate in an airtight container for up to 5 days.
• Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions for al dente. Drain and rinse with cold water. Toss the noodles with oil to prevent sticking. Set aside.
• Meanwhile, mix together the soy sauce, brown sugar, sesame oil, garlic powder, turmeric and red chili flakes in a small bowl.
• Heat the oil in a large skillet over medium heat. Add the mixed vegetables and cook, stirring frequently, until crisp-tender, about 4 minutes. Lower the heat and add the chow mein sauce and cook for a minute. Add the cooked noodles and stir to coat.
• Whisk together the sugar, vinegar, water and seasoning salt in a medium bowl. Seed and stem the bell pepper and cut into thick slices.
• Heat the oil in a large skillet, over medium-high heat. Add the peppers cook, stirring, until they have slightly caramelized. Add the sugar-vinegar mixture, bring to a simmer, and cook until much of the liquid has evaporated and the peppers are further caramelized, 3 to 4 minutes.

BBQ JACKFRUIT RECIPE

Steps:

• Place the jackfruit into a colander and rinse it under cold water. Pat the jackfruit dry with paper towels and slice the cores of the jackfruit.
• Whisk the brown sugar, paprika, garlic powder, onion powder, salt, cayenne pepper, chili powder in a bowl.
• Sprinkle the seasoning over the jackfruit and toss to coat it.
• Place the olive oil into a skillet, heat it over medium-high heat, and add the jack fruit once it is hot.
• Cook the seasoned jackfruit for 2-3 minutes until the jackfruit develops a slightly browned color.
• Add the bbq sauce, lemon juice, and water, place the lid on the pot, and cook for 20 minutes, periodically stirring.
• Use two forks to shred the jackfruit, cover the pot and cook it for an additional 15 minutes.
• Place the jackfruit onto the bottom buns and add the top bun.
• Serve and enjoy!