Recipe
BBQ pulled jackfruit sliders
Recipe highlights
Total cooking time:
50 min
Category:
Low Protein Diet - exchange value 0
Servings:
4
Ingredients
FOR THE PULLED JACKFRUIT1 tin jackfruit in brine
2 tbsp brown sugar
1 tsp paprika
1 tsp garlic powder
1 tsp chilli powder
Salt and pepper
1 tbsp olive oil
1 white onion
1 garlic clove
FOR THE BBQ SAUCE
140g tomato ketchup
1 tbsp tomato puree
4 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
Water
Salt and pepper
FOR THE RED CABBAGE SLAW
3 carrots, grated
1/2 head of red cabbage, finely chopped
3 spring onions, finely chopped
3 tbsp mayonnaise
1 tbsp wholegrain mustard
Salt and pepper
TO SERVE
Loprofin Part-Baked Bread Rolls
Method
- Rinse, drain and dry the jackfruit. Chop off the centre "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
- Mix together the brown sugar, paprika, garlic powder, chilli powder, salt and pepper then add to the jackfruit and toss to coat.
- Heat the olive oil in a large frying pan. Add the onion and garlic, then saute for 5 minutes. Add the seasoned jackfruit and fry for a further 5 minutes.
- To make the BBQ sauce, combine all of the ingredients and add the BBQ sauce to the jackfruit
- Stir and reduce heat to low - medium and cook for about 30 minutes
- If the sauce becomes too thick, you can add some water to loosen it
- Once fully cooked, use two forks to shred the softened jackfruit
- To make the red cabbage slaw, simply combine all of the ingredients and season with salt and pepper.
- Serve the pulled jackfruit on a toasted Loprofin Part-Baked Bread Roll with the red cabbage slaw and fresh salad.
- Leftovers can be stored in the fridge for up to 3 days.
Chef's Tip - this is missing from UK preview
This recipe can be made in a slow cooker. Mix together all the ingredients for the PULLED JACKFRUIT and the BBQ SAUCE. Cook on high for 2 hours. Shred the jackfruit with two forks and stir it together with the sauce. You could use jackfruit from a tin here for convenience