Young jackfruit is a great alternative to chicken or pork. It has a fairly neutral taste so it takes on the flavor of whatever you season it with. Its consistency is stringy, making it perfect as a pulled pork alternative. BBQ sauce is bold and spicy with a maple-like sweetness that makes an interesting pairing with the nicely spiced edge of a Vya Sweet Vermouth & rye whiskey based Manhattan or an American Royale.
2 ½ cups young jackfruit
2 cups tomato puree
¼ cup apple cider vinegar
¼ cup pure maple syrup
2 tablespoons molasses
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon ground black pepper
⅛ teaspoon cayenne
2 garlic cloves, minced
2 teaspoons olive oil
Dash of liquid smoke
1. To make the barbecue sauce, add 2 teaspoons olive oil to a saucepan and heat over medium-low. Add garlic and sauté for 2 minutes, stirring frequently.
2. Add tomato puree, apple cider vinegar, maple syrup, molasses, sea salt, paprika, onion powder, garlic powder, chili powder, cumin, pepper, and cayenne. Whisk until well combined.
3. Raise heat to high and bring to a boil.
4. Reduce heat to medium-low and simmer for 30 minutes.
5. Drain and rinse jackfruit if using canned. Place jackfruit on a cutting board and cut out the core. Using your fingers or two forks, shred the jackfruit into a bowl.
6. Add barbecue sauce to the bowl of jackfruit and stir. Stir until jackfruit is completely coated.
7. Cover and place in the fridge to marinate for 1 hour.
8. Heat a large skillet over medium-high heat. Add 1 tablespoon safflower oil. Add jackfruit and cook for 30 minutes, stirring frequently. Remove from heat.
9. Serve BBQ jackfruit pulled pork on a bun with desired toppings. Enjoy!