Simple BBQ Jackfruit
Equipment
- Large skillet or sauté pan
- Forks for shredding the jackfruit
- Wooden Spoon or Spatula
- Measuring Spoons
- Knife and Cutting Board
Ingredients
- 2 20-ounce cans young green jackfruit in water or brine (not syrup), drained and rinsed
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable broth or water
- 1 1/2 cups BBQ sauce your favorite brand or homemade
- Salt and pepper to taste
Instructions
Prep the jackfruit
- After draining and rinsing the jackfruit, cut off any tough core pieces and shred the flesh using your fingers or a fork. Don't worry if some pieces remain chunky—they’ll soften as they cook.
Sauté the aromatics
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add spices
- Stir in the smoked paprika, chili powder, and cumin, letting the spices toast for 1 minute to release their flavor.
Cook the jackfruit
- Add the shredded jackfruit to the skillet, tossing to coat it in the spices and aromatics. Pour in the vegetable broth and cook for 10 minutes, stirring occasionally, until the jackfruit starts to soften and break down.
Add the BBQ sauce
- Pour the BBQ sauce over the jackfruit, stirring to combine. Lower the heat and let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the jackfruit is tender. Taste and season with salt and pepper as needed.
Serve it up
- Pile the BBQ jackfruit onto sandwich buns, stuff it into tacos, or serve it as a side with coleslaw and cornbread.