Slow Cooker Pulled Not-Pork Jackfruit BBQ, Carolina Style

Carolina Style Jackfruit BBQ from In Johnna's Kitchen

I make my original KC-style BBQ Pulled Not-Pork Jackfruit often, it’s a favorite dish not only in my home but in the homes of several other friends. It’s tradition around here in KC that our sauce is tomato-based, usually ketchup and molasses.

But every once in awhile I meet someone who prefers Carolina BBQ, a more vinegar-y sauce.  Or someone challenges me to make this dish without a bottled BBQ sauce. It happens, no kidding!

Carolina Style BBQ Pulled Pork

Even though the bottled sauce I use, Organicville BBQ Sauce,  is pretty healthy by the standards of what I see on the grocery story shelves, some folks would just rather do it all themselves.  Because they have extra hours in the day, hours that I somehow misplace.  Not one to turn down a challenge, here’s what I came up with.  And I kinda like it.  Don’t tell the KC BBQ police I’ve admitted to liking a more vinegar-based sauce, ok?  I live here after all and it’s hard enough in these parts explaining that I don’t actually eat pork.

Carolina BBQ jackfruit sandwich

Oh, one more tidbit.  The bread on the sandwich shown here is Gluten-Free Bread 2.0 from Elana’s Pantry.  It’s gluten-free, gum-free, yeast-free, dairy-free, refined sugar-free and delicious!  Not only that, it’s super quick to make.  I doubled the recipe and baked it in a full-size loaf pan.  I only had brown flax seeds, so the color may be different than if I had the golden flax meal the recipe called for.  I also used weird alien eggs with double yolks one of our young hens is laying and it still worked well.  I would say this is a pretty forgiving recipe for folks who are challenged by gluten-free break baking.  That would be me!

I’d love it if you would take a moment to share with me in the comments if you eat slaw on your BBQ sandwiches or not.  Let the debate begin…

Slow Cooker Pulled Not-Pork Jackfruit, Carolina Style

Slow Cooker Pulled Not-Pork Jackfruit, Carolina Style

Ingredients

  • 2-14-16 oz. cans Jackfruit, young green in water, (exact weight varies by brand)
  • 1 large yellow onion, thinly sliced
  • 1 cup filtered water
  • 3/4 cup apple cider vinegar
  • 2 T. coconut sugar (or brown sugar if you prefer)
  • 1 T. Braggs aminos or Tamari gluten-free soy sauce (use coconut aminos if soy-resistant)
  • 1 T. smoked paprika
  • 2 t. sea salt
  • 1 1/2 t. Aleppo pepper flakes or crushed red pepper flakes
  • 1/2 t. ground black pepper
  • 1/2 t. mustard powder
  • 1/2 t. garlic powder
  • 1/4 t. cayenne pepper

Instructions

  1. Drain cans of jackfruit and rinse well. Slice onion thinly. Place in slow cooker. (I have used a small 3 quart slow cooker and also a large, standard sized slow cooker. Both worked just fine.)
  2. In a small mixing bowl, combine all remaining ingredients, including water and apple cider vinegar. Stir to combine then pour over jackfruit and onions in crockpot. Stir well to coat jackfruit.
  3. Cook in slow cooker on high for 4 to 5 hours or on low for 7 to 8 hours.
  4. Using a slotted spoon, lift jackfruit and onions out in small batches. Separate onions out into a serving dish. Using two forks on a large cutting board, shred the jackfruit and return to the liquid in the slow cooker.
  5. Serve on a bun or sliced bread, adding a few of the onions on top of the jackfruit.
  6. Leftovers store well and easily reheat in the microwave.
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I’m sharing this at Gluten-Free Homemaker’s Gluten-Free Wednesdays.  Drop by for a visit, there are lots of terrific recipes there!

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Comments

  1. says

    Great post (love your sense of humor!) and photos, Johnna! I do not eat slaw on my barbecue sandwiches, but hubby ONLY wants to eat his barbecue sandwiches that way. Usually I don’t like the NC vinegary style, but sometimes it does hit the spot. I can’t wait to make the jackfruit barbecue for my own support group next month. (I made it for the vegetarian group in October.) I think I’m going with the original version though … for their first time. ;-)

    Shirley

    • says

      Thanks, Shirley! I prefer the original version, too, but this was a nice change of pace. The leftovers were great in quesadillas. And thanks for chiming in on the great slaw debate. I think we will all just have to agree to disagree with Mr. GFE. :)

    • says

      Hi Michele! Thanks for your comment. I most often use a 3 qt. slow cooker but any size will work. I made it in a standard slow cooker (5 qt.) at a retreat and it worked fine.

  2. Sophie says

    I tried this recipe and I believe it has way too much apple cider vinegar. Its all I can taste, i couldn’t stomach it. Next time i think I will cut back to 2tbl spoons instead, And add some chili powder.

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