Slow Cooker Jackfruit "Pulled Pork"
Canned jackfruit cooked in the slow cooker to make "pulled pork" flavored jackfruit.
🥘 Ingredients
- olive oil 1 tbsp
- onion 1
- jackfruit 40 oz
- garlic powder 2 tsp
- pepper ¼ tsp
- BBQ sauce 1 ½ cups
- water ¼ cups
- coleslaw
🍳 Cookware
- saucepan
📝
If using jackfruit packed in brine, ensure you rinse thoroughly and pat dry. When cooking jackfruit to be shredded on the stovetop, I recommend cutting out the core as it can be quite tough. However, when using a slow cooker, it breaks the toughness of the center core down a little more. You can still cut off the core to ensure the jackfruit shreds easily though. The goal is to have a texture like shredded chicken or pulled pork.
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1Heat up a large saucepan over medium high with olive oil . Add onion and cook until the onion becomes translucent, which takes about 4-5 minutes depending on your stovetop.
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2Season jackfruit with garlic powder and pepper and add to the pan for about 10 minutes to immerse the flavors and until lightly browned. Turn about 5 minutes on each side. You may need to turn down the stovetop to medium if it starts to get too hot.
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3Transfer to a slow cooker and add BBQ sauce and water . Cook on low for 270 minutes until it shreds easily with a fork.
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4Once the dish is done, shred the jackfruit with two forks. Serve over buns of choice with a good heaping of coleslaw on top. You can also enjoy the coleslaw on the side.