BBQ Jack WHAT?!? If you’re thinking “She’s lost her mind.  What weird vegan food is she eating NOW?” bear with me!  Jackfruit, the young/unripened variety, is popular primarily in Asian countries.  It can be found in Asian grocery stores and is sold in cans.  It has a mild flavor and poultry-like texture.  I know it sounds weird; trust me, I was skeptical too, but it’s really good this way, and a heck of a lot healthier than pulled pork!  Can be made gluten-free when using a gluten-free BBQ sauce.

I enjoyed this dish off of the Seabirds’ vegan food truck and have done my best to recreate it here.  Tasted the same to me, only theirs was spicier (I’m a spice wimp so I didn’t use hot sauce).

BBQ Jackfruit Tacos

Votes: 7 Rating: 4.14 You: Rate this recipe!

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Similar to pulled pork, this filling is served on corn tortillas topped with coleslaw. You could serve it on a bun instead but I love it on the tortillas. Add hot sauce to the pot if you like it spicy.

• CourseEntrée

BBQ Jackfruit Tacos Votes: 7 Rating: 4.14 You: Rate this recipe! Print Recipe Similar to pulled pork, this filling is served on corn tortillas topped with coleslaw. You could serve it on a bun instead but I love it on the tortillas. Add hot sauce to the pot if you like it spicy. CourseEntrée

Ingredients

• 1 onion chopped
• 2-3 cloves garlic minced
• 3 cans young jackfruit drained and rinsed
• 1 1/2-2 cups prepared BBQ sauce
• 6 cups shredded cabbage
• 1/2 cup Veganaise or other vegan mayo
• 1/2 cup non-dairy yogurt plain, unsweetened
• 2 TBS apple cider vinegar
• 1-2 tsp agave
• 1/4 tsp garlic powder
• juice from 1/2 lime
• salt and white pepper to taste

Servings: Makes 12 tacos

Units:MetricUS Imperial

Instructions

1. Saute onion in medium skillet until opaque, adding small amounts of water as onions stick to pan. Add garlic and cook 1 minute. Transfer to plate and set aside.
2. Add jackfruit to pan, sautéing until lightly browned, adding small amounts of water to unstick. Break up the chunks as much as possible while cooking.

   
3. Transfer jackfruit and onion to crockpot and add BBQ sauce and hot sauce, if using. Stir to combine, further breaking up the chunks to resemble pulled pork. Cover and cook on low 6-8 hours. The longer the better. Break up any last chunks before serving.

   
4. About an hour prior to serving, assemble the coleslaw by whisking together yogurt, mayo, vinegar, agave, garlic powder, lime and salt and pepper in a small bowl. Pour over cabbage and stir until cabbage is evenly coated.
5. When filling is ready, cook each tortilla over open flame on stove, about 20-30 seconds per side, or until just beginning to char. Fill tortillas with a little coleslaw, BBQ filling, then top with more coleslaw.

   

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