Smoky BBQ Pulled Jackfruit

🛒 Ingredients

• #Jackfruit Base;
• 800 g young green jackfruit (2 cans) — in brine or water, NOT syrup
• 1 tbsp apple cider vinegar.. 1 tbsp olive oil
• #Smoky BBQ Sauce;
• 1 cup tomato paste.. ½ cup apple cider vinegar
• ¼ cup maple syrup or brown sugar.. 2 tbsp soy sauce or tamari
• 2 tbsp molasses (optional — deepens flavour)
• 2–3 tsp smoked paprika (key for smokiness!)
• 1 tsp garlic powder.. 1 tsp onion powder.. ½ tsp ground cumin
• ¼ tsp chilli powder or cayenne (adjust heat).. ½ tsp sea salt
• ¼ tsp black pepper.. ½ cup water — to adjust thickness
• #Optional Garnish;
• Extra BBQ sauce.. Fresh parsley or coriander.. Red onion slices

👩‍🍳 Instructions

1. 1

   Prep jackfruit: Drain and rinse thoroughly. Pat completely dry with paper towels — moisture dilutes flavour! Pull apart with your hands or two forks into shreds and bite-sized chunks. Discard hard, round seed cores. Toss with 1 tbsp vinegar and set aside 5 minutes.

2. 2

   Make BBQ sauce: Whisk together tomato paste, vinegar, maple syrup, soy sauce, molasses, smoked paprika, garlic powder, onion powder, cumin, chilli powder, salt, pepper, and water until smooth. Taste — balance sweetness, tang, and smokiness to your liking.

3. 3

   Combine: Preheat oven to 190°C (375°F). Place shredded jackfruit in a baking dish. Pour sauce over and toss thoroughly until every piece is coated. Press down gently.

4. 4

   Bake: Cover loosely with foil and bake 15 minutes. Remove foil, stir well, and bake uncovered 10–15 minutes more until sauce thickens, darkens slightly, and edges begin to caramelise.

5. 5

   Shred & finish: Remove from oven. While hot, shred further with two forks — press and pull to create that classic pulled texture. Taste and add extra salt, smoke, or vinegar if needed.

6. 6

   Serve: Pile warm onto buns, in tacos, or over rice bowls. Drizzle with extra BBQ sauce and top with fresh coriander or red onion. Enjoy!