Jackfruit "Pulled Pork" BBQ Salad

The first ‘jackfruit’ meal I created was a total fluke, on a night when friends challenged me to cook a “Chopped”-themed dinner. Each girl brought a random ingredient and I had to use them all in our meal (along with any random ‘pantry ingredients’ i had on hand). The result was something similar to

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain your jackfruit and coarsely chop it to prepare for cooking. Heat olive oil in a medium-sized skillet over medium heat. Immediately add your jackfruit and cook for a few minutes, until it is hot. Then, add your vegetable broth so there is liquid in the bottom of your pan.

Step 2

Once the vegetable broth has evaporated, add half of the barbecue sauce and stir until jackfruit is coated evenly.

Step 3

While stirring, continue to break up the chunks of jackfruit with your spatula. Continue to do this through each step of the process. (note: the jackfruit will break apart naturally as it cooks, but assisting with your spatula will decrease your cook time)

Step 4

When it’s thoroughly mixed, add the remaining barbecue sauce, chili powder, and ½ C of water, and stir until well-mixed. There should be quite a bit of liquid at the bottom of your pan.

Step 5

Continue cooking over medium heat until all of the liquid has evaporated, stirring occasionally. Cook until the jackfruit mixture loses a lot of its moisture and resembles the texture of “pulled pork.”

Step 6

While jackfruit is cooking, prep the veggies for your salad. All ingredients should be thinly sliced or diced.

Step 7

To prepare the dressing, simply whisk all ingredients together.

Step 8

You’ll finish by plating. I recommend tossing cabbage, onion, bell pepper, and cilantro in the dressing and then topping with jackfruit, pickled veggies and additional cilantro.

Step 9

I love to eat this with a bag of Cambrooke Tortilla Chips or Siete Grain Free Tortilla Chips for extra crunch.

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