Minimalist Baker delivers yet again a great recipe. I also browsed and used tips from other websites.

It’s a bit time consuming, but well worth your efforts.

Ingredients:

• 2x20oz cans young green jackfruit (in anything but syrup) – the Trader Joe’s brand has worked well for me so far.
• 1/4c BBQ seasoning:
  • 2 TBSP brown sugar
  • 1 tsp each: smoked paprika, garlic powder
  • 1/2 tsp each: salt, pepper, chili powder

• 3/4c BBQ sauce + more for serving from the below blend:
  • 1/4c brown sugar
  • 3/4c ketchup
  • 1/4c apple cider vinegar
  • 1/4c water
  • 2 tsp Worcestershire sauce
  • 2.5 tsp Dijon mustard
  • 1 tsp each: paprika, salt
  • 1/2 tsp black pepper
  • dash of hot sauce

To serve:

• Guacamole
• Shredded cabbage
• Strips of red and green bell peppers
• Awesome tahini dressing from here
• Salsa
• Corn & wheat smell tortillas (Trader Joe’s where would I be without you?)
• Lime, cilantro, red onion relish (chopped up red onion with cilantro)

Directions:

• Rinse jackfruit chunks in a colander and remove seeds and hard parts (you’ll know them by touching)
• In a large bowl, blend the BBQ seasoning and toss the jackfruit chunks in there to coat
• Heat a bit of oil in a large skillet on medium heat, fry the jackfruit for a few minutes to brown
• Add 1c of BBQ sauce and add enough water to almost cover
• Bring to a boil, lower heat and cover, and cook thoroughly for at least 40 min – 1 hour, the longer the better. Keep mixing and use two forks to shred the fruit flesh, also keep adding water if too much evaporates. That is the labor intensive part.
• In the meantime, prepare the sides
  • Awesome tahini dressing (Modified from Minimalist Baker):
    • 2 tsp Dijon mustard
    • 2 tsp tahini paste
    • 1 tsp maple syrup
    • big pinch each salt and pepper
    • warm water to thin to desired consistency

When ready to serve, put some raw veggies att he bottom of a tortilla, a dash of dressing, add pulled jackfruit and top with extra BBQ sauce, guacamole, salsa, vegan cheese sauce or whatever your heart may desire.

The pulled jackfruit freezes well and makes for an easy weeknight dish – as a taco salad, or the tacos dressed with whatever veggies you have on hand… The possibilities are endless. Also, the extra BBQ sauce will keep for weeks in the fridge.