Oh man! I was kinda hesitant to try this one at first. Jackfruit just wasn’t a fruit either of grew up around when we lived on the mainland. Since living in Hawaii, it’s definitely been “around” more. That still doesn’t quite directly translate to having experience handling or cooking it. That will be changing though! Bring on the jackfruit!
Jackfruit itself can be a huge pain-in-the-ass to process from it’s fresh fruit state. However, finding it canned and brined has been a game changer that makes cooking with it fast and easy. We’ve been finding it at our local natural foods grocery store, Asian markets, and everyone’s favorite Trader’s Joes.
We’ve also been noticing it pop up more and more either as whole fruit or in dishes or products at farmers markets and farm type events. Which has been a great way to try it prepared different ways. I have been amazed and converted to a true fan by how well jackfruit does as a meat alternative. If someone was to hand me a sandwich using this recipe at a BBQ, I probably won’t notice that it was really meat until I was told. I would most likely fail a blind taste test, and honestly might even lean more towards the jackfruit in a blind taste test.
If you’re vegetarian, vegan, or just want to try something new on a meatless monday – Give this recipe a shot!
Instant Pot BBQ Jackfruit
6 hamburger buns (gluten free if needed)
- 2 20oz. can Jackfruit (in brine or water)
- 18 oz. Barbecue sauce
- 6 Hamburger buns
Prepare your jackfruit: Drain and rinse the canned jackfruit.
If desired, chop off the "core" portions and discard, we usually leave them though.
Add the jackfruit to the Instant Pot along with 1 cup of water. Put on the lid, seal, and set to high pressure for 5 minutes. Allow the pressure to release naturally, or if you are in a hurry you can manually release the pressure (carefully).
Drain the jackfruit, and then add it back to the Instant Pot. Mash with a potato masher until it resembles pulled meat (see photo above).
Make the barbecue sauce following these instructions (unless you are using store bought sauce).
Add the barbecue sauce to the pulled jackfruit, and turn on the saute feature. Cook for 2-5 minutes until warmed through. Serve on buns with shredded cabbage.
Original recipe: https://www.noracooks.com/instant-pot-pulled-bbq-jackfruit/
One weekend in April 2016 we had a cookoff with our friends. The theme was “coffee”. We brought our top game, we had some seriously tough competition, and we won. How rad is that.
This is the dry rub and sauce that Traci and I put on some tri-tip kabobs. I thought the rub was really good. But everyone loved the BBQ sauce. The dark earthy flavors of the ancho chili and dutch chocolate and coffee all seemed to blend together really well. We used the rub seasoning in the BBQ which really help to show the depth of flavor. We paired it with a homebrewed coffee stout, and also used that coffee stout in the BBQ sauce.
Chocolate & Coffee Dry Rub and BBQ Sauce
- 1/2 cup Coffee ground
- 1/2 cup Dutch Cocoa Powder
- 2 tbsp Ancho Chili Powder ground
- 1 tbsp Coriander Seed toasted and ground
- 1/4 cup Brown Sugar
- 1/4 cup Salt
- 1/4-1/2 tsp Cayenne to taste
- 1 tsp Allspice toasted and ground
- 2 tbsp Granulated Garlic
- 2 tbsp Onion Powder
- 2 tbsp Ground Cumin Seed toasted
- 1 Yellow Onion, large chopped
- 1 tbsp Sea Salt
- 1 tbsp Rub see above
- 1/4 cup Molasses
- 12 ounces Barrel-Aged Stout or Dark Ale
- 1/4 cup Apple Cider Vinegar
- 1 can Tomato Sauce 15oz.
- 2 ounces Brewed Espresso
- 4-6 tbsp Brown Sugar to taste
Place olive oil, onion, and salt in medium saucepan over medium heat. Cook stirring occasionally, until onions are caramelized.
Add Rub and molasses, stir 30 seconds, then add beer to deglaze pan, whisking well.
Add vinegar, tomato sauce, and brown sugar. Stir and reduce heat to medium-low. Simmer, stirring occasionally, until sauce is reduced and thickened.
When sauce is brown and thick, add espresso and remove from heat.
When cooled, to lukewarm, transfer sauce to blender and cover. Puree on HIGH until smooth, about 1 minute.Use on meat, or keep refrigerated,
Original recipes: http://thelocalpalate.com/recipes/chocolate-and-coffee-dusted-lamb-ribs-with-stout-chocolate-bqq-sauce, http://www.craftbeer.com/recipes/barrel-aged-stout-bbq-sauce