Fresh jackfruit slightly cooked with pungent BBQ spices in between homemade buns and smothered in a homemade BBQ Sauce. My mouth just started to water!
It doesn’t matter if you are vegan or a meat eater, smothering jackfruit in BBQ sauce and putting it between two buns is probably one of the greatest creations on Earth. I may be exaggerating a bit but after just eating one…or two for dinner, I can tell you I’m completely satisfied. As you may know this is the first recipe in the jackfruit series, following will be jackfruit fajitas and jackfruit nuggets. If you haven’t already check out How to Deconstruct a Jackfruit. I recommend taking a look at it before you decide to tackle this beast of a fruit.
This is my favorite recipe to whip up for a party, or a large number of people. Just 4 pounds of jackfruit can feed 6 hungry people or more.
A perfect side for any BBQ sandwich is sprouted beans! I usually soak and sprout a variety of beans, throw them in the slow cooker with a bunch of spices, herbs, garlic, onion and BBQ sauce. I then chop up the jackfruit’s core to resemble beef tips and throw them in the slow cooker as well. The end result is heavenly, my mouth is watering just typing this. Another favorite side of mine is baked sweet potato chips, and you can’t forget the raw creamy coleslaw!
The first time I ever tried this sandwich was in Kansas City at a Vegan restaurant, but it tasted completely different because they used canned jackfruit, as most restaurants do. The canned jackfruit is always a young jackfruit meaning all the components of the jackfruit haven’t developed yet. I tried using it once after eating the real thing and I could never go back. There is something special about the fresh jackfruit with all those delicious juicy fruit pods that can be eaten as a delicious raw snack or transformed into a meal. The canned version is much saltier and not as sweet but I recommend trying both to see what you like better, convenience wise, and taste wise.
- 4 lb fresh jackfruit
- 1/2 cup water
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp applewood salt
- 1/4 tsp liquid smoke
- 1 clove garlic
- 1/4 cup onion; diced
- Deconstruct the Jackfruit (directions in previous post.)
- Add everything to a deep cast iron or stainless steel skillet.
- Simmer on low for 10 minutes.
- Let cool for 5 minutes
- add a local molasses based bbq sauce on top.
- Once cooled, put in a air-tight container in the fridge.
- Lasts 2 weeks.
Enjoy and share this recipe with all your friends!