Slow Cooker BBQ Jackfruit

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.

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Take 2 cans of Jackfruit in water (found at the Thai market) and rinse/drain them well…

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…then get them really dry. Some say to squeeze with a towel or your hands – I used my handy dandy tofu press.

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Combine with a jar of prepared BBQ sauce – this is Bibigo, which equals roughly 2 cups.

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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.”

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Look who’s impressed now!

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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.

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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.

4 thoughts on “Slow Cooker BBQ Jackfruit

  1. Alice @ Nom Nom Cat

    I’ve heard of vegan places using young green jackfruit for its meaty, “carnitas”-like texture but I’ve never eaten it. Will have to pick up a few cans and try it! I usually eat my jackfruit ripe and fresh. :3

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