Pulled Jackfruit with Pomegranate BBQ sauce
5 cans of organic young jackfruit (400g cans) – can be found at Woollies
Rinse jackfruit and drain it really well using a tea towel or paper towel to remove excess liquid. Pull jackfruit apart and set aside.
Makes about 700ml of sauce
700ml organic passata sauce
1/4 cup pomegranate molasses (can be found at fruit & vege shops)
2 Tbs sugar cane molasses
1/3 cup of pure maple syrup or your favourite sweetener (I also like rapadura or coconut sugar or syrup)
3 tsp sea salt
2 tsp paprika (or smoked paprika)
2 tsp yellow mustard
1/2 tsp garlic powder
1 tsp onion powder (instead of onion and garlic powder use 1/4 tsp of asafoetida)
1/4-1/2 tsp of cayenne pepper (use more for a spicy sauce)
2 garlic cloves (or more asafoetida)
2 tbs extra virgin olive oil
Whisk all ingredients in a glass bowl until all combined.
Heat olive oil on medium. When oil is hot add garlic and fry until raw smell is gone and garlic is slightly brown. Add sauce, bring to the boil. Turn heat down and let simmer until it becomes a thicker consistency like BBQ sauce. Takes about 30 min.
Let sauce cool down (can be stored in the fridge for up to 2 weeks) or marinate the jackfruit with BBQ sauce and cook, adding a bit of water if needed. Cook for about 10 minutes on medium low heat until soft and jackfruit is starting to go brown and some pieces are going crispy. Add more BBQ sauce to taste.
Serve warm or cold in dishes like: buckwheat wrap, burger, sandwiches, salads…