I was first introduced to jackfruit at a vegan restaurant here in San Diego called Kindred. My husband and I go to Kindred at least once a month just for drinks and appetizers, but we have eaten there a couple of times when I was able to talk the hubster into eating a vegan meal. I am always really fascinated by vegan restaurants because they get so creative with food. Jackfruit, for instance, is something that I never would have thought to eat. If you are not familiar with jackfruit, it is this enormous, weird looking fruit that you can usually find at Asian markets. You can also buy it canned. When it is canned, it is stored in water or brine. When you cook it, it takes on a texture that is very similar to pulled pork, and it really absorbs whatever sauce you put with it so it is a perfect vegan substitute for pulled pork. Kindred has a BBQ jackfruit sandwich on their menu, and it is outstanding.
You can buy pre-packaged barbecue jackfruit in the vegan section of most grocery stores, but I have always wanted to try making my own. It’s super easy, and the hardest part was really just finding the canned jackfruit. I had to do go to an Asian market to find it because I struck out at pretty much every other grocery store. You want to buy the jackfruit that is canned in water and not brine. All you do is mix it with BBQ sauce and cook in a pan for 10 minutes to serve. It is easy and delicious. I served this as a salad, but you could easily make a sandwich out of this same recipe.
BBQ Jackfruit Salad
1 cup ketchup
1/2 cup cider vinegar
2 Tablespoons dijon or stone ground mustard
2 teaspoons smoked paprika
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
Dash of hot sauce
Head of romaine lettuce
1/2 cup chopped pineapple
1 avocado, cubed
1 large carrot, shredded
1 17 oz. can jackfruit in water
Combine the ketchup, vinegar, mustard, paprika, salt and pepper to make the BBQ sauce.
Add hot sauce, to taste.
Drain the jackfruit and add to pan over medium heat. Pour half of the BBQ sauce into the pan and combine.
Cook for about 10 minutes. Shred jackfruit with two forks.
Toss together the lettuce, pineapple, avocado and carrot.
Serve the jackfruit either hot or cold over the salad with extra BBQ sauce.
- 1 cup ketchup
- ½ cup cider vinegar
- 2 Tablespoons dijon or stone ground mustard
- 2 teaspoons smoked paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Dash of hot sauce
- Romaine lettuce
- ½ cup chopped pineapple
- 1 avocado, cubed
- 1 large carrot, shredded
- 1 17 oz. can jackfruit in water
- Combine the ketchup, vinegar, mustard, paprika, salt and pepper to make the BBQ sauce.
- Add hot sauce, to taste.
- Drain the jackfruit and add to pan over medium heat. Pour half of the BBQ sauce into the pan and combine.
- Cook for about 10 minutes. Shred jackfruit with two forks.
- Toss together the lettuce, pineapple, avocado and carrot.
- Serve the jackfruit either hot or cold over the salad with extra BBQ sauce.