Pulled "Pork" and Potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the jackfruit. Squeeze out as much liquid as possible. This will shred some of the jackfruit. Slice the rest using a knife or separate using hands until somewhat shredded. Remove any hard seeds if any (There are rarely hard seeds in the canned version. The tender seedbox and stem area are all edible).

Step 2

Add the jackfruit to an oil-lined large baking dish with sliced onion, garlic powder, chili powder, and salt.

Step 3

Bake at 435 deg F For 30 minutes flipping halfway through.

Step 4

Add bbq sauce and mix.

Step 5

Spread well again and continue to bake for another 10 to 15 mins (depends on moisture content, pan/oven and preferred texture.) I like some edges caramelized and crispy)

Step 6

Preheat the oven to 435 degrees F.

Step 7

Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 10 to 15 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.

Step 8

Return potatoes to pot. Drizzle with the oil and toss with the garlic powder, onion powder, salt, and pepper until the potatoes are completely coated. Cover with a lid and toss until potatoes smash.

Step 9

Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.