Ever since I first entered the world of veganism I have been blown away by the non-dairy/ non-meat versions of some of my favourite things. When I first came across the idea of pulled jackfruit I was confused how a fruit could really be a substitute for meat, come on?! Just like a lot of the tweaks/ slimming world recipes/ vegan alternatives I knew I had to give it a try and I was incredibly impressed with the outcome. While I could tell it wasn’t pork it did have the same consistency and texture as the meat version, although I’m sure getting it in a vegan restaurant would taste so much nicer than my version.
All the recipes I had seen told you to use a massive load of BBQ sauce and, of course this is a bit of a no-no on slimming world so I used the pulled pork recipe and just swapped in the main component to make pulled jackfruit.
To begin with I drained the jackfruit from the brine and rubbed them over with a mixture of paprika, garlic powder and herbs then I made the sauce. The sauce is pretty much passata (I’d say 250g per tin of Jackfruit is enough), 2-3 tablespoons of balsamic vinegar, 4-5 tablespoons of Worchestershire Sauce and then a load of herbs/ seasoning. I added onions and some red peppers to the mixture but you can choose to not, or use an alternative.
Now it’s just a case of popping it all in a wok with some fry light and cooking it. I left mine on for around 15 minutes, although it could have done with a little bit longer. When the jackfruit begins to soften you’ll be able to pull it apart like pulled pork although this was a little tricky to do in the wok and I did most of this when it was in my bowl. Once cooked viola you have pulled jackfruit which is just 1 syn for the fruit itself.