BBQ Pulled Jackfruit

Written by Rhian Hunter

MAKES 8 PORTIONS

INGREDIENTS:

FOR THE JACKFRUIT:

2 400g Tinned Jackfruit, drained,
rinsed and pulled apart
2 tsp. Smoked Paprika, ground
1 1/2 tsp. Black Pepper, ground
3 tsp. Salt
2 tsp. Fennel, ground
2 tsp. Cumin, ground
1 tsp. Cinnamon, ground
1 tsp. Cayenne Pepper, ground
2 TBLS Olive Oil
1 Bay leaf
*2 tsp. Liquid Smoke
375ml Vegetable Stock
3 Cloves Garlic, grated
1/3-Cup Apple Cider Vinegar
100g Tinned Tomato (whole or crushed)
2 TBLS of Rice Malt Syrup

METHOD:

Combine paprika, S&P, fennel, cumin, cinnamon, liquid smoke & cayenne pepper together in a small mixing bowl.

Massage spice mixture all through the jackfruit until fully coated.

Heat a TBLS of olive oil in a large non stick frying pan over a high heat, saute the garlic until fragrant and then add spiced jackfruit to the pan, cook for 3-5 minutes then add the stock, tinned tomato, vinegar, bay leaf and rice malt syrup.

Bring to a boil and then reduce to simmer for around 30 minutes, stirring occasionally. The Jackfruit will be ready once it has absorbed most of the liquid.

Cooking times may vary depending on what you cook with.