It’s smoky, it’s sweet, it’s spicy – this is like a vegetarian version of pulled pork, in a DIY barbecue sauce.
- 3 cups (720 ml) hickory wood chips
- 3 565 g (20 oz / 590 ml) cans of young green jackfruit in water or brine (not in syrup)
- 1 small onion, diced
- 1½ tbsp (30 ml) extra virgin olive oil
- 1 tbsp + 1 tsp (25 ml) crushed (minced) garlic
- 3 tsp chilli powder
- ½ tsp cayenne powder
- 1½ tsp smoked paprika
- 1½ tsp cumin powder
- 3 tsp (15 ml) hot sauce
- 2½ tbsp (45 ml) chopped chipotle in adobo sauce
- ¼ cup (60 ml) apple cider vinegar
- ½ cup (125 ml) yellow mustard
- 1½ cup (360 ml) tomato ketchup
- ⅓ cup (80 ml) molasses
- 1¼ cup (310 ml) vegetable stock (broth)
- 6 crusty buns
- 2 cups julienned green cabbage
- 1 cup julienned carrots
- 1 cup thinly sliced red onion
- ½ cup (125 ml) sherry vinegar
- ¼ cup (60 ml) honey
- Salt and ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wood chip soaking time: 1 hour
1. Place 2 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup of dry wood chips.
2. Meanwhile, for the coleslaw, mix together green cabbage, carrots, red onion, sherry vinegar, honey, salt and pepper in a large bowl. Chill in refrigerator.
3. To build a smoke pouch, drain the 2 cups of wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the jackfruit.
4. Drain and rinse jackfruit. Using a paring knife, trim the core and chop each piece in half or thirds, discarding the seeds.
5. In a saucepan, sauté the onion in oil. Add garlic and jackfruit; stirring and turning until it begins to sweat.
Add chilli powder, cayenne, smoked paprika, cumin powder, hot sauce, chipotles in adobo sauce, apple cider vinegar, yellow mustard, tomato ketchup and molasses. Stir until coated and lightly browned. Add vegetable stock (broth) and simmer for 25-30 minutes or until most liquid has evaporated.
6. Break apart the jackfruit until it resembles the appearance of pulled pork.
7. Preheat barbeque to medium-high (190-205°C / 375-400°F).
8. Place smoking pouch on grill. Transfer jackfruit to a baking sheet covered in tinfoil and place on grill. Close lid and cook for 30-40 minutes, mixing and turning every 10 minutes.
9. Serve on crusty buns topped with coleslaw.
• Cooking times and temperatures will vary depending on the size and type of your barbeque.
• Canned jackfruit is available from health food stores and specialist retailers, including online vegan and Asian ingredient retailers.