Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Rinse, drain and pat
Young Green Jackfruit in Water (1.1 kg)
dry, then cut off the center core of each piece and discard.
Step 2
Place dried jackfruit in a medium bowl, add
Coconut Sugar (30 g)
,
Smoked Paprika (2 g)
,
McCormick® Garlic Powder (3 g)
,
Ground Black Pepper (2 g)
and
Crushed Red Pepper Flakes (as needed)
, stir until well combined. Use clean hands or two forks and pull apart some of the large pieces, similar to how you would shred cooked chicken.
Step 3
Add
Coconut Oil (8 mL)
and seasoned jackfruit to pan and cook on medium-high heat for 4-5 minutes, or until jackfruit begins to brown.
Step 4
Add
Barbecue Sauce (120 mL)
of choice and reduce heat to medium, cook 10-15 minutes, or until jackfruit has a similar texture to cooked, shredded chicken/pork, stirring occasionally.
Step 5
While BBQ jackfruit is cooking, add remaining
Coconut Oil (8 mL)
with
Onion (1)
and
Red Bell Pepper (1)
to separate saute pan and cook on medium heat. Stir occasionally, cook until onions have browned and caramelized, 8-10 minutes.
Step 6
Once the BBQ jackfruit is ready, divide evenly among 4 or 6
Whole Wheat Baguette (1)
, depending on preferred sandwich size, layer with caramelized veggies, then top with
Muenster Cheese (4 slices)
. Serve and enjoy!
