All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
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.
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.
Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker
This makes a lot but I will post 4 recipes using it over the next few days
2 (20 oz) cans of young jackfruit
9 oz vegan chicken
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
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.