Friday, September 14, 2018

BBQ Pulled Jackfruit w/ Sautéed Potatoes


If you have never tried jackfruit, you are seriously missing out! Jackfruit is typically used in South and Southeast Asian cuisines, but is also a tasty substitute for traditional meat dishes. In this recipe, the jackfruit substitutes for pulled pork and will fool even the most stubborn carnivores! 





Ready in 40 minutes
Serves 6 people

INGREDIENTS
- 2 20 oz. can of green jackfruit in brine 

- 3 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups of your favorite bbq sauce
- 1 cup water
- 6 whole wheat buns
- 2 lbs fingerling potatoes halved (Charlotte preferred)
- 1 Tbsp salt
- 1 ½ tsp fresh rosemary, chopped
- Salt and Pepper to taste

Optional: Follow Your Heart Mozzarella Slices, avocado, lettuce, spinach, coleslaw,  etc.


PREPARATION:
Prep.  Drain and rinse the jackfruit.  Make sure to wash off all of the brine.

Start the pulled jackfruit.  In a large saucepan or stock pot, heat 1 Tbsp olive oil over medium-high heat.  Add the onion and cook until brown; 3-5 minutes.  Add the the garlic and cook until fragrant; another minute.

Simmer. Add the jackfruit and bbq sauce to the pot.  Stir until the jackfruit is completely coated and bring to a simmer.  Cover and reduce heat to low; let simmer for 30 minutes giving a good stir after the first 15.

Start the potatoes. Bring a medium saucepan of salted water to a rolling boil.  Throw in the halved potatoes, cover, and boil until slightly tender; 4 to 5 minutes.  Place colander over a large bowl.  Drain potatoes into colander and allow them to steam over the hot water for 2-3 minutes. 

Sauté the potatoes. While potatoes are steaming, heat 1 Tbsp of olive oil in a medium-sized frying pan over medium-high heat.  Lay the potatoes in the pan with the skin facing up, and season with a pinch of salt and pepper.  Cook until beginning to brown; 2-3 minutes.  Flip the potatoes, season with another pinch of salt, and let them cook for another 2-3 minutes.  Add 1 more Tbsp of olive oil and the chopped rosemary to the potatoes; toss to coat.  Sauté for an additional minute until the potatoes have a nice brown finish.
Serve.   I recommend toasting the buns before plating.  Set the buns on a baking sheet with the insides facing up.  Place them under the broiler set on high for 45-90 seconds; to your desired level of toastiness. (Tip: whatever you do, do not take your eyes off the buns for too long.  They go from perfection to burnt toast in seconds.)  Plate up your sandwiches with whatever toppings you prefer and enjoy!

Tips
This is also a great recipe for the slow cooker.  Just put all of the pulled jackfruit ingredients in your slow cooker on low for 8 hours.                                   




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