We should probably start with what jackfruit is, and then conclude with what you can supplement it with. Jackfruit is the largest tree fruit which is widely common in South/South East Asia. It’s an incredibly large, green, spiny fruit which isn’t all that easy to come by due to it’s origin. I was fortunate enough (and shocked) to find a quarter of one freshly cut in a Shop Rite in upstate New York. I know Whole Foods generally carries it fresh, whereas, on Amazon, it can be found canned. I will add that the fruit is loaded with vitamin B6, C and magnesium, but it’s a little high in carb count if you are trying to mind your sugars. The fruit is obviously low in fat and protein (3 grams per cup), so be sure to add some beans for protein if you are vegan.
The wonderful thing about this recipe (and most vegan recipes I produce) is that the fruit can be replaced with an animal protein as desired. I would use ground free range turkey, grass fed beef or shredded free range chicken. I serve my tacos up with avocado, radish, onion, jalapeno and lime over brown rice tortillas, but feel free to experiment with your preferences. This recipe is intended to simulate pulled pork, so it can be served in a taco like carnitas or in a bun similar to a pulled pork sandwich.
serving size: 4
total time: 45 mins
- 1 tablespoon olive oil
- 4 cups jackfruit, deseeded (approximately 2-3 lbs whole fresh fruit)
- 1 teaspoon paprika
- 1 teaspoon chili
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 2 tablespoons sriracha (optional)
- 1/4 cup horseradish (optional)
- 1/4 cup low sugar bbq sauce
- 1/4 cup water