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You won’t be able to tell the difference between this and the meat versions of pulled BBQ!

Y’all really have to try this vegan BBQ pulled jackfruit! Even if you’re not a vegan or vegetarian, you’re going to like this. My husband recently became a pescatarian, and he said that the one thing he was really going to miss from his former chicken menu was a BBQ pulled chicken sandwich, especially when we travel South to visit our son in college. I totally understood, because I’ll admit it, that was the one thing that I would miss too. I say “was” because something awesome happened, and neither one of us will ever have to worry about missing out on our favorite sandwich again.

We had dinner at one of our favorite vegan restaurants in Chicago a few months ago, and they had a pulled “pork” sandwich on the menu. We were skeptical, but we had to try it, and boy am I glad we did, because it tasted like the real deal. The texture was tender and meaty, the flavor was spicy and smoky, and if we hadn’t known that it was a vegan dish I would have thought that someone had slipped me a meat mickey.

By now you’re probably saying – Linda, shut the hell up and just tell us what this is made of already!

Jackfruit. Jakfruit. Jaca. Nangka. No, that’s not a weird chant that I just made up to ward off evil spirits, it’s the name of the fruit that I used to make this tasty BBQ. Some call it Jaca, and some call it Jakfruit or Nangka, but you can call it Jackfruit. Say hello to my new BFF.

Hello Jackfruit.

This special, tropical, white, fleshy, slightly sweet fruit is indigenous to South and Southeast Asia. It’s high in potassium, vitamin B-6, and vitamin C, and, it makes a kick ass BBQ sandwich. I ordered 4 cans from Amazon.com because my local Whole Foods didn’t have it. To say that I was excited when the box arrived on Saturday is a complete understatement, I was ecstatic!

Yesterday I made my own spicy rub and let it soak into the jackfruit while I made my very own BBQ sauce. My husband has always been the barbeque master, so this was a big deal for me. Actually, I was nervous when I asked my guy to taste test my barbecue sauce, because he is truly a connoisseur of all things spicy, and he loved it! Although, he suggested that I tone it down a bit for the blog. We like it hot, and this sauce packed some serious heat. If you like it super spicy too, just add a little more cayenne pepper and don’t take the seeds out of the peppers.

Once I turned down the heat in my sauce a few notches, I put it in a pan with the jackfruit and cooked it for about thirty minutes. The fruit started to shred as it heated up and it looked just like shredded chicken or pork. It took on the flavor of the spices and it had the meaty, tender texture of pulled chicken or pork.

To say that this stuff is good doesn’t do it justice. It’s fantastic, it rocked my world.

So are you ready for some football? College bowl games are in full gear (no pun intended) and Alex and I are pumped for January 1st and 2nd!! We will begin the day with the Outback Bowl. Wisconsin vs. Auburn. We will root for the Badgers, but I think the stars are going to have to be aligned in their favor for them to win. Auburn is a tough SEC team.

The second game of the day will be the Rose Bowl. Oregon vs. Florida State. GO DUCKS!!!! I’m not a fan of Florida State’s QB. No offense to you Seminoles fans.

Last, but certainly not least, The Sugar Bowl. Alabama Crimson Tide vs. Ohio State. ROLL TIDE BABY!!!! Alex has her Roll Tide jeans ready to wear, and I have my tee shirt and shaker.

January 2nd is the TaxSlayer Bowl. Iowa vs. Tennessee. Let’s Go Hawks!!!

Make some vegan barbeque, some guacamole, and get your favorite beverage ready and enjoy the games!

What bowl games will you be watching? Tell me, I really want to know.

Have a safe, fun, and happy New Year’s Eve. See you next year!

Order your jackfruit and peppers in adobo sauce on Amazon.com.

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Nutrition Calories 513 cal Fat 16 g Carbs 91 g Protein 12 g Click Here For Full Nutrition, Exchanges, and My Plate Info