Jack Russell vs Jackfruit

June 21, 2013

in crockpot recipe, recipe, vegan

Julius really wasn’t impressed when I told him I was finally going to make BBQ Jackfruit at home, in a 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.

1 Sarena (The Non-Dairy Queen) June 21, 2013 at 4:23 pm

I need to try this! I always wonder about jackfruit, but have never gotten the nerve to try the BBQ version. You’ve convinced me! Looks delicious!

2 kristen | verbs and vignettes June 21, 2013 at 8:14 pm

i’ve never heard of jackfruit… and i don’t know where i have an asian market that would sell it. but this looks delicious! what a dilemma…

3 Alice @ Nom Nom Cat June 23, 2013 at 9:16 pm

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

4 Lynn @ The Actor's Diet June 23, 2013 at 9:24 pm

I’ve never had it fresh!

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