Cooking Jackfruit At Last
I have been meaning to cook Jackfruit for some time now but have not got round to it. My son turned 18 recently and asked if I would do him a BBQ for him and a few of his friends. When working out the food, he asked me to do pulled pork but also mentioned a couple of his friends were vegetarian. My immediate thought was this was a chance to cook Jackfruit.
After doing some research on the internet, I decided to follow the recipe from BBC Good Food but cook it all on the BBQ.
The Preparation and Cook
The BBQ was set up with the charcoal banked to one side so I had a direct and indirect zone. I added my cast-iron Lodge Skillet pan to the indirect zone to pre-heat and drizzled some olive oil into the pan. Next, a wood chunk was placed into the coals and started to cook following the instructions below.
I wasn’t sure what to expect from the Jackfruit. One tin was in brine and one that was in water. On opening they were different colours and quite firm to the touch. The one in brine was very light in colour and the one in water was purple. Once cooked there did not seem to be any difference between the two. At this point, I was struggling to see how this dish was going to turn out to be appealing.
The Jackfruit went in, then the liquid and then slowly and surely the Jackfruit started to breakdown. It did need some help, but as I pressed down and pulled at the jackfruit it started to look like pulled pork. Gradually, the Jackfruit took on more of the liquid and softened. I did start smiling at how similar to pulled pork it looked.
I did cook this slightly in advance so transferred it to the slow cooker to keep it warm.
So visually this looked really good. It also tasted really nice – quite sweet, and I would go as far to say that had the Jackfruit been replaced by the pork you would struggle to tell the difference.
The true test, however, was in my son’s friends tasting it. It got a big thumbs up! The quote I heard was it “tastes like pork” although the vegetarian was challenged on that since she had never eaten pork! Good enough for me though and I took that as a big thumbs up!
We re-heated this a couple of days later and had it with rice and all really enjoyed it. Overall, a big success and something that will be cooked again.
BBQ Pulled Jackfruit
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the BBQ Pulled Jackfruit
- 1 Tbsp Olive Oil
- 1 Red Onion, finely chopped
- 1 Tsp Ground Cinnamon
- 1 Tsp Cumin
- 2 Tsp Smoked Paprika
- 2 Tsp Chipotle Tabasco
- 1 Tbsp Cider Vinegar
- 4 Tbsp BBQ Sauce
- 200g Tin Chopped Tomato
- 2 x 400g Tins Jackfruit
Start by adding a cast iron pan to the indirect area to pre-heat. Once it has warmed through, add the olive oil and after 5 minutes add the chopped red onion, cooking until soft. I tend to stir, put the lid back on and then check back periodically. This way it help the smoke absorb into the food.
Once the onions have softened add the cumin, cinnamon and paprika and cook for a further 3 minutes. Next add the Tabasco, Vinegar and BBQ sauce and mix well.
Add the Tomato, the drained Jackfruit and 200ml Water. Mix well and make sure the Jackfruit is well covered. Make sure you keep put the lid back on the BBQ.
Cook for another 30-45 minutes, checking back every 5 minutes and pressing down on the Jackfruit to help break it up.
When you press down on the Jackfruit you can feel the texture softening. Remove from the BBQ and serve immediately. I was actually serving later and so placed it in a slow cooker to keep warm, adding another tablespoon of BBQ sauce around 10 minutes before dishing up. Alternatively, you could just let this cool and warm up later.