As a pork free household, yes I actually said we do not eat pork in our house, (some of us begrudgingly) we look for replacements in recipes that we enjoy. Funny story about why I stopped buying pork products, my adorable daughter has been called “Piggie” her whole life (because of the noises she made when she slept and always wearing pink). Well one day our kids were eating outside and one of our chickens (yep we used to raise chickens) hopped on our deck and stole a chicken nugget right off her brother’s plate. She was so horrified by the fact the chicken was eating chicken and then swore off pig products because clearly she couldn’t eat her own kind. My husband and I align with her for solidarity however her brother really misses “real bacon” so we allow it as an exception for him at times because turkey bacon doesn’t always cut it.
I am constantly looking at meatless recipes for meatless Monday and just to add to the rotation of family friendly dinners in the house and have heard of people using Jackfruit as a meat replacement. Now I am going to tell you I have never seen a Jackfruit until recently in the store and I would not know even how to tackle the whole fruit however Trader Joe’s is selling it in cans now packed in Brine for $1.99 and the price was right to try it! Jackfruit is a fruit with extremely low sugar so it has a very strange flavor prior to cooking but can take on the flavor of the ingredients that you are adding to it, perfect vessel for BBQ sauce. The fruit has the consistency of a shredded pork/chicken once prepared so pulled pork tacos made it’s way onto our menu this Monday.
Friends this one was a keeper and worth sharing so I am excited to give you this recipe. Next time I am making my own BBQ sauce to really take it to the next level.
I decided to make a quick slaw to pile on top because who doesn’t like slaw on their pulled pork sandwich?!
All you need is some cabbage, I like extra carrots and green onions in mine as well. Quick and easy slaw dressing: 1 cup mayo (use Vegan if keeping the menu Vegan instead of just Vegetarian), 2 Tablespoons Apple Cider Vinegar, juice of 1 lemon, 1 tsp ground mustard and 1 packet of Splenda or 1 tsp of any sugar you prefer. You need the little bit of sweetness in the dressing to make the slaw taste perfect so don’t skip this step! I also like to add sesame seeds to the slaw once it is mixed, it gives it a nice texture and a little something extra.
All I did to prepare the Jackfruit was drain and rinse it. Then I used a fork just like you would for pulled pork and shredded it into smaller pieces. I sauteed onion and garlic in olive oil and added the Jackfruit allowing it to cook for about 25 minutes prior to adding the barbecue sauce. Once soft I added the sauce and cooked for another 10 minutes.
I served the BBQ and slaw on low carb tortilla for my husband and myself and slider rolls for the kids.
Piggie was excited right off the bat because she used to love pulled pork sandwiches and was really happy to have it back in her life.
She actually ate 2 sandwiches!
Her brother was a little more skeptical about the whole idea however did come around after 1 bite! Mom win!
-2 cans Jackfruit
-Homemade or store bought BBQ sauce
-1/2 white onion (diced)
-4 cloves of garlic (minced)
-2 TBSP Olive oil
Drain and rinse Jackfruit. Diced and add onions to the pan cook until soft then add minced garlic. Shred Jackfruit with a fork then place in the pan with the onion and garlic. Allow to cook for 20-25 mins stirring occasionally. Then add BBQ sauce of choice and allow to cook for another 10-15 mins then serve. Add to rolls or tortillas and top with your favorite slaw.
This recipe worked great for my family, I would love to hear if you give it a try. Next time I think I am going to use Jackfruit for Shredded “Chicken” tacos by adding it to the Crockpot with a jar of salsa. I’m open to other ideas as well if anyone has experimented with this ingredient.