I've had this a couple of times when out and about and had been looking forward to recreating it at home. When I finally managed to find some tinned jackfruit I just knew I had to make this ( tip - you need the type in water or brine, NOT syrup!). Strangely enough I've made something like this in the past using shredded cabbage for the 'meat' so already had a pretty good idea what I was going to do. This also tastes outrageously good with coleslaw so I'm going to let you in on a little secret - Tesco sell in their salad section a product called 'Pink Slaw'. It's basically just shredded cabbage, carrot and pickling vinegar. If you mix one TBSP of Veganaise into a tub of this you get pretty amazing vegan coleslaw, and pretty quickly!
2 tins (Young green) jackfruit
1 tsp oil
1/2 onion chopped
1 tsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp mild chilli powder
1/2 cup vegetable stock
1 cup BBQ sauce
Pinch of salt & pepper
Open and drain your tins of jackfruit and give the contents a good rinse. Next, you'll want to chop out the hard core at the very centre of each slice in the tin.
Place your jackfruit into a bowl and coat well with the sugar, paprika, garlic powder, chilli & cumin.
In a large pan heat up the oil and sauté the onion until it begins to brown slightly. Add in the jackfruit and cook for a further 5-7 minutes.
Add in your vegetable stock. I use Marigold brand vegan powder made up with boiling water as per instructions on the packet. Add in your BBQ sauce - you could use homemade or store brought. Mix so that all the jackfruit is coated in the sauce and cook on a low heat for around 20-30 minutes. Stir often, you may need to periodically add a little water if the sauce becomes too dry at any point.
Once it is ready you will need to break up the jackfruit pieces to give the 'stringy' pulled look.
Serve on rolls with coleslaw.