These Spicy BBQ Pulled ‘Pork’ Jackfruit Pittas are the perfect summer barbecue treat for everyone!
Spicy BBQ Pulled Vegan and Gluten-Free ‘Pork’ Jack-Fruit Pittas
You’ll be able to find tinned jackfruit at a local Asian supermarket or via Amazon. If you can’t eat bread this is perfect in a buddha bowl or delicious when stuffed in a baked sweet potato!
- For the Spice Mix
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp mustard powder
- 1/4 tsp dried oregano or thyme
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp ancho/chilli flakes
- For the pulled 'pork'
- 1/2 large onion
- 1/2" fresh ginger root (peeled)
- 1 clove garlic
- 3 tbsps coconut oil
- 400g tinned jackfruit
- 1/4 cup coconut sugar
- 1/4 cup pineapple juice
- 1 tbsp tomato paste
- 200g chopped tomatoes
- 2-3 tbsps apple cider vinegar
- 1 tsp liquid smoke (optional)
- 1/2-1 tsp blackstrap molasses
- 1 tbsp agave nectar
- For the Red Onion
- 1 red onion (peeled)
- 1 tomato
- 1 ripe avocado
- 1/2 tin pineapple pieces (in juice)
- 1 red chilli (de-seeded, finely chopped)
- 2 large handfuls rocket leaves
- 25g fresh coriander (roughly chopped)
- Juice of 1 lime
- 8 seeded gluten-free pittas
Start by mixing together all of the ingredients for your spice mix and set to one side. Next drain and rinse your tinned jackfruit and cut into smaller pieces from the core outward. If your jackfruit came in brine, soak it in a large bowl of cold water for 20 minutes to remove the salt.
Place your onion, root ginger, and garlic into the bowl of your food processor and mince using the AutoiQ Food Puree setting.
In a medium sized, heavy bottomed pan add 2 tbsp of your coconut oil and place on a low-medium heat. Once melted add the minced onion, garlic, and ginger, and fry until golden, being sure to stir frequently. Add the spice mix and the remaining 1 tbsp of coconut oil, stir and fry for a further 1 minute.
Add the jackfruit pieces and coconut sugar, stir, and cook for another minute, stirring throughout. Drain the juice from the tinned pineapple and add 1/4 cup to the mixture as well as the tomato paste. Stir and cook for 3 minutes.
Add the tinned tomatoes, apple cider vinegar, molasses and liquid smoke. Cover and cook for 20-30 minutes until most of the liquid has been reduced and the jackfruit is tender. Stir every 5 minutes. Uncover and add 1 tbsp of agave nectar. Cook for 5-10 minutes until thick and sticky and the jackfruit is soft. If you prefer a tangier BBQ sauce flavour add another 1 tsp of apple cider vinegar when you add the agave.
Remove from the heat, leave to cool for a few minutes. Transfer to a large plate and use two forks to pull apart the jack-fruit for an authentic pulled pork feel. When doing so place one fork into the core and pull away with the other fork to fray out the ends, you can then pull apart lengthways.
For the salad, slice your red onion and tomato in half then run through your food processor using the slicing blade. Be sure to use the ‘Low/Dough’ setting and gently push the food through the feed chute using the food pusher. Add to a large bowl and toss together the remaining salad ingredients and lime juice. Set to one side.
Toast your pittas on a medium heat either in the toaster or under the grill. If grilling be sure to turn once slightly browned and repeat. Carefully remove and slice down the middle, squeeze the sides of the pitta halves gently to open out the pockets. Be very careful not to let any steam burn you! Take a sharp knife and loosen the inside further if needed. Stuff with your pulled jackfruit and salad. Most importantly, enjoy!