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…
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
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. 🙂
What size slow cooker?
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.
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.
Thanks for your comment, Sophie. It is heavy on vinegar since it is Carolina style BBQ. If you like a spicier tomato-based style BBQ, you might like my original jackfruit bbq recipe which is here: https://injohnnaskitchen.com/2011/05/jackfruit-bbq-faux-pulled-pork/ Thank you again for your comment. I appreciate the feedback!
I can hardly wait to try your recipe! Thank you! I’m a “Carolina Girl.” I stopped eating pork 14 years ago & I’ve been a vegan for a year. I’ve been looking for the vinegar pulled pork vegan version recipe instead of the tomato based one. Oh yes, I will of course go all the way with this Carolina version and have slaw with it.
I can’t wait to hear what you think, Gigi!
This was the first dish I ever made from jackfruit. We are slowly changing to a plant-based diet and are enjoying trying new things. The first day, straight out of the crock pot, the “pulled pork” was very good. But after several days in the refrigerator, sitting in the juices, it was awesome. I don’t think the biggest die-hard meat eater would be able to tell the difference between the jackfruit and pulled pork. Awesome.
Well, you just made my day! I’m so glad you enjoyed it and agree with you on eating it days later. We often make the KC BBQ version and refrigerate what is leftover after having sandwiches. Then it becomes a pizza topping. (Is BBQ pizza unique to Kansas City? I hope not. It’s amazing.) Best wishes on your transition to plant-based. I hope I’ve made it a bit easier. 🙂
Hi Johnna. I just learned about Jackfruit and haven’t been able to find it locally so I’ve ordered some. I can’t wait to try your process. I moved to NC in ’89 and loved the Eastern Carolina style BBQ and even developed a recipe for the sauce, which I’d be happy to share. I’ve been mostly vegetarian since about ’97 so I haven’t enjoyed it lately. It’s still hard to believe that good vegetarian BBQ is possible, but a Google search suggests it is. I’m excited!
I’m excited for you to try jackfruit. I would love to see your recipe, but more importantly, I’d love to hear how it turned out when used in cooking jackfruit. Let me know how it turns out!
Hi Johnna. Cooking jackfruit for 4 hrs resulted in very mushy texture. Tonight was my 3rd try and the texture was pretty good. Not quite pork texture, but pleasant. I loosely followed this technique: https://www.goingzerowaste.com/blog/pulled-jackfruit-tacos
Here’s my recipe for the sauce:
Chet’s Eastern Carolina Barbecue Sauce
1 Cup cider vinegar
1/2 Cup water
1/4 Cup minced onion
1 large clove garlic, minced
1/2 tsp salt
1/8 tsp ground black pepper
1 1/5 (1.5) tsp crushed red pepper, or to taste
1 tsp sugar
3 Tbl canola oil
1/4 tsp dried thyme (not ground)
4 tsp cool water
2 tsp dry mustard
Combine all ingredients except last 2 in a stainless steel saucepan.
Bring to a rapid boil, then reduce heat and simmer for 5 minutes.
Remove from heat.
In a separate bowl, mix last 2 ingedients (mustard and water) together until smooth.
Stir mixture into saucepan.
Let cool. Bottle.
Makes about a pint. Easily doubled. This sauce is also great as a table condiment.
Rights are hereby granted for anyone to use this recipe for any purpose.
Good food should be shared 🙂
Attribution appeciated: Chet Orton, [email protected]
Thanks for all of the details on your process, Chet.
Could I confirm what type of jackfruit you used? I asked because I cook jackfruit often in the slow cooker for 4 or more hours and it isn’t mushy. Wanting to confirm if this is a sauce difference or a variety difference.
Excited to give your sauce mixture a try soon!
Hi Johnna! I’m not sure what brand it was. I should have made a note of that. I found a local market that carries 4 different brands. I’m going to evaluate each and keep notes! What brand do you use?
I used make Carolina BBQ all the time in the oven, crockpot, whatever. Since becoming a vegetarian, it is something that I’ve missed. Slaw definitely and hot steamed hamburger buns. The only thing is that red pepper flakes are always pretty prevalent in this type of sauce.
Is there a way to make this (or your KC BBQ version) using jackfruit canned in brine? I have a case of it that I bought from Trader Joe’s and would love to use it in a slow cooker recipe. (I have a non-slow cooker recipe that is tasty but a little time consuming and work intensive).
Hi there! Thanks for your question. I have used the jackfruit in brine (including the Trader Joe’s brand) and simply rinsed it very well before cooking. No difference in texture, it simply adds more salt flavor. That is lessened with a very good rinse. Happy cooking!
Has anyone tried making this in an Instant Pot with a pressure cooker setting?
Yes! On another of my jackfruit BBQ recipes (I have a few…), we’ve discussed this. What I’ve been doing is 5 minutes high pressure with manual pressure release. Works well!