Experimenting with JackFruit, Taco-Style

I have seen pictures on various blogs for ages now using jackfruit as this new alternative to pulled pork. I made the mistake of buying a full jackfruit from the store, but failed at being able to cook that. Then I found most recipes called for getting canned (as long as it is in water or brine, NOT syrup). I got two cans of it from the local Asian store and was SUPER thrilled with the turn out.


First prepare the jackfruit:IMG_6083

Drain the cans, and cut the cores and seeds out, as well as chopping the fruit in to little pieces.

In a cast iron skillet put 1/2 of a diced onion and 3 Tbsp garlic in some olive oil and cook over medium until translucent. Then add the jackfruit to this as well as 2 Tbsp brown sugar, 1 tsp cumin, 1/2 tsp cayenne, 1 tsp chili powder, 1 tsp paprika, and 2 tsp liquid smoke. Stir and break down the jackfruit as you cook it. Then add 1 cup of water and cover, cooking over low heat for 15-20 minutes, until the water boils off. IMG_6087

If the jackfruit is still in chunks then, smash in to thin pieces.  Then spread out on a baking sheet, top with BBQ sauce, and bake at 400 for 15 minutes.

This was the base for our jackfruit tacos. Then I topped one with broccoli slaw and avocado. The other I topped with salsa, vegan sour cream, and avocado.




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