3cupsjackfruit, drained and shredded (directions below)(2 14-oz cans / 480 g / see Notes for substitution idea)
1cupred onion, chopped(130 g)
1tablespoongarlic minced(about 3 cloves)
Dry Spice Mix
½tablespoonchili powder
1teaspoonsmoked paprika
1teaspoongarlic powder
1teaspoononion powder
½teaspooncumin powder
¼teaspoonsalt
¼teaspoonblack pepper(about 10 turns)
⅛teaspoonmustard powder
⅛teaspoonallspice
⅛teaspooncayenne powder
Wet Ingredients
¼cupwater(60 ml)
2tablespoonstomato paste
2teaspoons100% pure maple syrup
2teaspoonslow-sodium soy sauce
2teaspoonsvegan Worcestershire sauce
2teaspoonsapple cider vinegar
½tablespoontahini
½tablespooncoconut aminos
½tablespoon molasses
1teaspoonlemon juice
1-2dropsliquid smoke(optional)
Instructions
Drain, rinse, and chop the jackfruit, including the core and seed portions. You will want to chop the harder core pieces more finely. Place the chopped jackfruit in a large mixing bowl and, using your clean hands, pull the pieces apart into shreds. Don’t worry about spending too much time on this, as the jackfruit will continue to shred as it cooks. Add the onion and garlic to the bowl.
Add the Dry Spice Mix ingredients to a separate small bowl and stir. Transfer the spice mix to the bowl of jackfruit and stir well, working the spices into the jackfruit with your spoon or your clean hands. Set aside.
Place the Wet Ingredients into a separate small bowl and whisk until combined. Set aside for now.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat and set aside for now.
Heat a large skillet over medium heat for 2 minutes. Add the jackfruit to the skillet and cook for 5 minutes, stirring often and breaking down the pieces into shreds as you stir. If the spices stick a bit to the bottom of the pan, that’s okay as you’ll be deglazing the pan shortly. If things are sticking a lot, add a little water.
Add the Wet Ingredients and stir well, scraping up any stuck bits from the bottom of the skillet. Lower heat to medium-low and cover with a lid. Cook for 5 minutes, stirring once or twice, until the jackfruit has absorbed much of the liquid.
Remove from heat and take off lid. Using your spoon, break down any remaining large pieces of jackfruit into shreds. Transfer to the prepared baking sheet and spread out evenly. Bake for 12 minutes, stir and bake for an additional 12 minutes.
We like to scoop the BBQ pulled jackfruit on a sprouted whole wheat hamburger bun and serve with a cookout-inspired side or two. You do you!
Notes
Not a jackfruit fan or having trouble finding it? We got you covered. You can sub with an equal amount (by weight, not volume) of sliced mushrooms and follow the rest of the recipe exactly.