Julius really wasn’t impressed when I told him I was finally going to make BBQ Jackfruit at home, in a slow cooker/crockpot. I can see why – the recipe is foolproof.
Take 2 cans of Jackfruit in water (found at the Thai market) and rinse/drain them well…
…then get them really dry. Some say to squeeze with a towel or your hands – I used my handy dandy tofu press.
Combine with a jar of prepared BBQ sauce – this is Bibigo, which equals roughly 2 cups.
After 3 hours in the Crockpot on high (plus 2 on low – probably not necessary – only because I was around) use two forks to shred it into “pork.”
Look who’s impressed now!
Elise (and several others) suggested letting it marinate as long as possible, making this the perfect vegan make-ahead meal – though Abe had a bite right away and said it was good.
Just spooned some on top of tortilla chips for a snack (after a honeydew breakfast) – very similar to the version at Susan Feniger’s Street that I love.