DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

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I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

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Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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