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!
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.
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…
- 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
- 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.)
- 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.
- Cook in slow cooker on high for 4 to 5 hours or on low for 7 to 8 hours.
- 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.
- Serve on a bun or sliced bread, adding a few of the onions on top of the jackfruit.
- Leftovers store well and easily reheat in the microwave.
I’m sharing this at Gluten-Free Homemaker’s Gluten-Free Wednesdays. Drop by for a visit, there are lots of terrific recipes there!