Pour the contents of the can of jackfruit into a strainer to get rid of the brine or water. Thoroughly rinse the jackfruit and shake it to get rid of excess liquid.
Step 2:
Transfer the jackfruit into a medium-sized bowl and pour enough barbecue sauce to evenly coat the jackfruit (about ½ a cup), then cover and place in the fridge to marinate for about an hour.
Step 3:
As the jackfruit marinates, chop ¼ of an onion (or add up to ½ of an onion) and the two garlic cloves, and set aside.
Step 4:
Once the jackfruit is ready, remove it from the fridge. Pour about a tablespoon of vegetable oil (option for grapeseed oil) into a medium pan on medium heat. Then add chopped onion and garlic.
Step 5:
Sautee for 3-5 minutes, then add the jackfruit and barbeque sauce along with ½ a cup of water. (Place the bowl aside to be used later).
Step 6:
Cover and reduce heat, simmering for 10 minutes. Stir, cover, and cook for another 10-15 minutes or until a fork can easily slice through the jackfruit without picking it up.
Step 7:
Remove from heat and transfer back to the medium-sized bowl. Using a fork or mashing tool, shred the jackfruit so it resembles pulled pork.
Step 8:
Mix in smoked paprika, salt, pepper, or more barbecue sauce if desired.
Step 9:
I usually eat jackfruit to replace pork on burger buns, but you could use it for a variety of meals! I’ve used it on quesadillas, tacos, and Buddha Bowls.
