Experience a succulent, fiber-rich plant-based alternative to pulled pork with this savory slow-cooker jackfruit recipe. By using young green jackfruit, which naturally mimics the stringy texture of meat, and infusing it with smoky spices and tangy barbecue sauce, you get a tender, allergen-friendly dish that is perfect for sandwiches. This recipe is entirely free from animal products and alcohol, making it a wholesome choice for any gathering.
3 (20oz) cans young green jackfruit in brine
1 cup vegetable broth (low sodium)
2 tbsp apple cider vinegar
1 tbsp smoked paprika
1.5 cups alcohol-free barbecue sauce
1 tbsp onion powder
Drain and rinse the jackfruit cans thoroughly to remove excess brine.
Pat the jackfruit pieces dry with a clean kitchen towel.
Remove the tough triangular cores from each piece for a better texture.
Combine vegetable broth, vinegar, paprika, and onion powder in the slow cooker bowl.
Add the prepared jackfruit to the liquid mixture.
Cover the slow cooker and cook on low for 6 hours.
Shred the jackfruit using two forks until it reaches a pulled texture.
Stir in the barbecue sauce and cook for an additional 30 minutes on high.
Serve warm on buns or as desired.
Ensure your barbecue sauce is free of alcohol or hidden animal-derived ingredients. If you prefer extra texture, you can lightly sear the shredded jackfruit in a pan with a little oil after the final step. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://itisrecipes.com/slow-cooker-pulled-pork-alternatives/