BBQ Sauce:
13 oz. can of tomato paste
13 oz. water
3 Tbsp. raw apple cider vinegar (I use Bragg’s)
2 Tbsp. maple syrup
3 cloves garlic- minced
1/4 c. fresh minced onion or 1 tsp. dried
1 tsp. sea salt
Put all ingredients into sauce pan; cook over medium heat for 15 minutes. Store in glass jar in the refrigerator for up to 2 weeks.
Pulled pork:
2 20oz Cans of Young Green Jackfruit in Brine or Water
1 Tablespoon Olive Oil
1/2 an Onion, sliced
3 Cloves of Garlic, minced
1/4 Cup Vegan Broth or Water
1/2 to 3/4 cup BBQ sauce
Preheat your oven to 400F (200C). Lightly grease a baking pan. Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture.
Add the olive oil to a large frying pan or skillet over medium-high heat. When hot, add the onions then garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with fork until it breaks apart. Mashing gives it the 'pulled' texture.
Spread in an even layer across the baking pan and then pop it in the oven for 15 minutes. Remove from oven and pour over 1/2 cup BBQ sauce. Stir to combine then back in the oven for about 10 minutes. Turn off the oven and keep the tray there.
13 oz. can of tomato paste
13 oz. water
3 Tbsp. raw apple cider vinegar (I use Bragg’s)
2 Tbsp. maple syrup
3 cloves garlic- minced
1/4 c. fresh minced onion or 1 tsp. dried
1 tsp. sea salt
Put all ingredients into sauce pan; cook over medium heat for 15 minutes. Store in glass jar in the refrigerator for up to 2 weeks.
Pulled pork:
2 20oz Cans of Young Green Jackfruit in Brine or Water
1 Tablespoon Olive Oil
1/2 an Onion, sliced
3 Cloves of Garlic, minced
1/4 Cup Vegan Broth or Water
1/2 to 3/4 cup BBQ sauce
Preheat your oven to 400F (200C). Lightly grease a baking pan. Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture.
Add the olive oil to a large frying pan or skillet over medium-high heat. When hot, add the onions then garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with fork until it breaks apart. Mashing gives it the 'pulled' texture.
Spread in an even layer across the baking pan and then pop it in the oven for 15 minutes. Remove from oven and pour over 1/2 cup BBQ sauce. Stir to combine then back in the oven for about 10 minutes. Turn off the oven and keep the tray there.
