It’s been awhile since i posted last. I have had zero time for life lately. I snapped a quick photo of my jackfruit BBQ cooking today and a friend asked for my recipe. AS one who looks up recipes on the internet, reads them all, and then just does whatever she wants without measuring, I find recipes quite hard to write up. I am teaching my boys how to cook on the fly though and they are rocking it! Oldest can now make my all day sauce (which i like to eat with a fork), and youngest can make minestrone soup – neither has an actual recipe.. it’s all on feel 🙂
Anyway, I did sort of measure-ish some stuff (measuring makes more things dirty) in the way I do with hands and by feel and this is pretty darn close to what I actually did. Hunter & Cole loved it. Owen barely tolerated it but he’s weird so you can’t go by him. Tom & I thoroughly enjoyed it. It was healthy, quick, and cheap! wooohoo!
- 2 20-ounce cans green jackfruit in brine
- 1 Tbsp. veggie oil
- 1 medium onion, finely sliced
- 2 Tbsp. brown sugar
- 1 Tbsp. paprika (prefer smoked)
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 cup veggie broth
- 1/2 cup GOOD BBQ sauce
- Drain jackfruit brine, rinse under water & drain, and gently squeeze out excess brine.
- Cut out the dense inner cores & throw out.
- Cut into smaller pieces and partially shred the jackfruit.
- In a separate bowl, mix together brown sugar, paprika, garlic powder, and chili powder.
- Add drained jackfruit and stir to coat.
- In a large pan, heat the oil over medium heat.
- Add the onion and cook until translucent (about 5 minutes).
- Add jackfruit and cook, stirring frequently, until the jackfruit starts to get brown & caramelize (another 5 minutes).
- Add veggie broth & BBQ sauced stir.
- Reduce heat to a simmer and cook uncovered for another 30 minutes stirring occasionally. When stirring, break up the pieces of jackfruit until all “shredded”. 
Add more brother or BBQ sauce as needed.
- Use a good quality and tasting BBQ sauce. It makes the dish much better.
