Look closer! It's jackfruit, and it's delicious. Made in the pressure cooker, this easy barbecue recipe tastes like the real deal and has great health benefits. Make it!
Who doesn't love a good barbecue? All you need are some sweet and smoky meats, a couple of delicious sides, and a nice sunny day to pull off the perfect barbecue dinner. But I'm going to show you how you can skip the meat.
When you're on the Plant Paradox plan, it's recommended that if you're going to eat meat that it be sourced from a farm that pasture-raises its animals. Sometimes that's easier said than done.
In some areas, finding these pastured meats can be difficult. Pastured pork and chicken are often more difficult to find than beef. But not to worry. I've found a plant-based pork alternative that easily passes as the beloved barbecue meat when you cook it right.
Jackfruit is a giant spiny melon-like fruit that has some pretty great health benefits. When cut open from top to bottom, jackfruit resembles the inside of a pineapple. But trust me, it doesn't taste like pineapple. It's really not sweet at all. To me it has a very neutral taste. But the best part about jackfruit is the texture. It chews like tender shredded pork, and therefore, can easily pose as pork in your next barbecue dinner.
Jackfruit is loaded with vitamin C and other antioxidants, particularly phytonutrients like lignans, isoflavonoids, and saponins. These are great for blocking free radicals that try to age us and do damage to our bodies. Jackfruit can help boost immune function and even help fight cancer. So why not incorporate more jackfruit into our lives, especially when it's disguised as barbecue!
This recipe is done in the pressure cooker. If you don't have one, don't worry, you can also do it in a covered pot. Just be sure to use strained tomatoes with the skins and peels removed to avoid lectins.
Now let's get to the recipe. Make bbq pulled pork made with jackfruit!
The Recipe
LFG BBQ Pulled Pork/Jackfruit
(1) 20 oz Can Green Jackfruit (drained)
4 T Extra Virgin Olive Oil
2 Cloves Garlic finely minced
2 Tbsp Red Onion finely minced
1 Cup Pomi Strained Tomatoes
1/4 Cup Apple Cider Vinegar
3 Tbsp Brown Swerve
1 Tbsp Chipotle Tabasco
1 Tbsp Lemon Juice
1 Tbsp Raw Local Honey
1/2 Tbsp Ground Mustard
1 tsp Pure Liquid Smoke
1/2 tsp Salt
1/2 tsp Pepper
Creamy Poppyseed Coleslaw
1 Cup Shredded Red Cabbage
1 C Julienned Carrots
1/2 Cup Compliant Mayonnaise
1 T Apple Cider Vinegar
1 T IMO or Yacon Syrup
1 T Poppyseeds
1/4 t Salt
1/4 t Pepper
Make coleslaw ahead of time and refrigerate.
Step 1: Pressure Cook the Jackfruit with other Ingredients
Into the vessel of a pressure cooker, add drained jackfruit, olive oil garlic, onion, strained tomatoes, vinegar, brown Swerve, chipotle Tabasco, lemon juice, honey, mustard, liquid smoke, salt, and pepper. Seal the lid and pressure cook on medium setting for 15 minutes.
Step 2: Release Steam and Shred Jackfruit
Carefully release steam button and wait until all the steam is released. Remove lid. Spoon out the jackfruit and sauce onto a plate. With two forks shred the jackfruit in the sauce to resemble barbecued pulled pork.
Serve with homemade waffle cut sweet potato fries, and creamy poppyseed coleslaw. Now, if they only made lectin free beer! ENJOY!