One of the most surprising ingredients that I have explored since being plant based was jackfruit. Prior to this journey I had never seen, heard, touched, tasted or smelt ANYTHING jackfruit related and I have to admit when I saw what it actually looked like I was shocked. Me being me, I thought I would be able to tackle cutting and prepping the jackfruit myself but upon watching videos on how to prep it, I quickly decided to save myself and resort back to the canned version. To my discovery, I was able to snag a large can of jackfruit in brine for only $.130 which is incredibly cost effective.
Another thing I have to say about this dish is that I DESPISE my crockpot. It reminds me of the Titanic – it is unnecessarily large and I only bought it way back when I was still eating meat. I also find that I am sort of cheating when I use this because it does all the cooking for me – a pro and a con for someone who loves to cook. I will say that this is a great option for those busy days where you can’t spend too much time cooking.
Last point – LEFTOVERS! These are GREAT leftovers and I have used them for pizza toppings and next day sandwiches. If you want to double the recipe, you totally can and just freeze the left overs. I have thawed them and used them the next day and they are just as great as when they were first cooked. Don’t be shy 🙂
Crockpot BBQ Jackfruit Sliders
- 3 cans jackfruit in brine, drained and rinsed well
- 1 large onion, diced
- 2 tbsp garlic, minced
- 1 cup bbq sauce
- 1 cup tomato sauce
- 1 cup water
- 2 tsp each, paprika, chili powder, red chili flakes,
- 1 tbsp hot sauce (if you prefer)
- salt and pepper
- Drain and rinse jackfruit well. Let it sit for 30 mins to let the water drain as much as possible.
- In a large crock pot, add all the ingredients and mix to combine.
- Turn the dial to high, and cover with lid. Cook for 4-6 hours, until the jackfruit soaks up the liquid. Stir a couple of times during the cooking process to ensure everything is mixed well.
- When cooking time is over, remove the lid and using a fork in each hand, rip apart the jackfruit into smaller slices, similar to pulled pork. The jackfruit should easily rip apart.
- Serve on slider burns with pineapple and red onions. This dish makes great left overs that freeze well.