Pulled Jackfruit
This is a fan favorite. Jackfruit is super versatile and tasty. It mimics that pulled BBQ texture and delivers on all the flavor.
Ingredients.
(2) 20 oz. cans of Young Jackfruit in brine or water, drained and rinsed. Or 1 ½ pounds of Jackfruit-In-A-Bag. Do not use fresh Jackfruit.
2 tablespoons Pure Grit Rub
Pure Grit BBQ Sauce
Prep.
Drain jackfruit using a colander. Rinse thoroughly. Remove all water. Ensure that the jackfruit is completely dry. If using a smoker, pat dry or leave to dry for an hour on a rack. If you’re using a stove-top smoker or bag, squeeze out all of the water using a cheese cloth. You will be shocked at how much water comes out.
Pick out any seeds and shells that are obvious, don’t worry if you don’t get them all.
Add dry ingredients to a mixing bowl with jackfruit and mix thoroughly.
The jackfruit is now ready to go into the smoker or oven.
Note: Smoking times and temperatures will vary based on your smoking method, equipment, etc.
Cooking.
SMOKER
Temp: 225° | Time: 1 hour | Woods: Hickory, Alder, Apple
I put the larger pieces of jackfruit into the smoker and place directly onto shelves/grates after spraying them with cooking oil. I also add a bit of apple juice to the water pan with the water. I smoke them like that for 30 minutes. I then take them out and put them in foil pan and toss with watered down sauce and then back in the smoker covered for another 30 minutes. The last 30 minutes to an hour, I smoke uncovered so that the sauce can thicken up.
Temp: 475° for 10-15 minutes then 375° for 45-60 minutes | Time: 1 hour | Woods: Hickory, Alder, Mesquite
Spray the inside of the bag with cooking spray.
Smoker bags can also be used on any grill or over a campfire.
STOVE TOP SMOKER
Temp: Medium heat | Time: 30-40 minutes | Woods: Hickory, Alder, Apple
Line the the drip tray and spray the grate so it doesn’t stick and for easier clean up. You also might need to foil the grate depending on the size of the pieces of jackfruit. After 30 minutes, drizzle with BBQ sauce while still in the smoker. Finish smoking for 15 minutes.
REGULAR OVEN
Temp: 425° | Time: Approximately 1 hour, or until tender
It’s also possible to use your regular oven or stove (times and temps vary). But, using a smoker or smoker bag will yield a more authentic smokey BBQ flavor. Our recommendation is 375 degrees for 30 minutes - just keep an eye on it. You want it to dry out and crisp up around the edges.
Finish.
When you are ready to eat, finish the jackfruit in a hot skillet on the stove with some Pure Grit BBQ sauce.
Serve.
Serve with coleslaw, baked beans and a warm udi's bun. Leftovers are great in burritos, on pizza or in a salad or bowl.
Pro Tips.
If you are cooking for a large group or meal prepping, you do not need to do the last finishing step of the recipe. Just cool and wrap the jackfruit and store in the refrigerator until you are ready to use and finish it off with some sauce at that time.
Just before finishing it on the stove, toss it in a little sauce and put in oven or air fryer to crisp it up a bit before finishing.