This Rum and Mango Spicy BBQ Jackfruit Pulled Pork is infused with Red Leg Spiced Rum and a delicious blend of spices. It makes the perfect flavoursome side at any vegan BBQ!
Stir together all of the ingredients for your spice mix and set to one side
Step 2
Drain and rinse the jackfruit. Cut the core from the softer pieces and finely chop
Step 3
Insert the cooking pot into the Ninja Foodi Multi-Cooker and select SEAR/SAUTÉ and set the temperature to HI. Leave to pre-heat for 3 minutes then add the coconut oil. Once melted add the onion, garlic, ginger, and spice mix to the pot and cook for 3 minutes or until softened, stirring occasionally with a silicone spatula
Step 4
Add the remaining ingredients to the pot, except for the lime juice, and stir to combine. Secure the pressure lid and set the valve to SEAL position. Select PRESSURE and set the temperature to HI and time to 5 minutes. Once cooking is complete carefully manually release the pressure by turning the valve to VENT
Step 5
Carefully remove the pressure lid. Select SEAR/SAUTÉ and set the temperature to MD:HI. Cook for around 8-10 minutes until the liquid has evaporated. Be sure to stir frequently as the mixture cooks, squashing the jackfruit with the back of a silicone cooking spoon or spatula
Step 6
Add the lime juice to taste then remove from the cooking pot and transfer to a large plate. Using kitchen scissors or 2 forks shred the jackfruit further to resemble pulled pork. Serve immediately in brioche buns with red onion and fresh coriander
Insert the cooking pot into the Ninja Foodi Multi-Cooker and select SEAR/SAUTÉ and set the temperature to HI. Leave to pre-heat for 3 minutes then add the coconut oil. Once melted add the onion, garlic, ginger, and spice mix to the pot and cook for 3 minutes or until softened, stirring occasionally with a silicone spatula
For the spice mix
2 tsp
smoked paprika
1 tsp
sweet paprika
1 tsp
cumin
3/4 - 1 tsp
sea salt
1/2 tsp
ground black pepper
1/4 tsp
garlic powder
1/4 tsp
ground ginger
1/4 tsp
mustard powder
1/4 tsp
dried oregano or thyme
1/4 tsp
cinnamon
1/4 tsp
cayenne pepper
1/4 tsp
ancho/chilli flakes
For the pulled 'pork'
400g
tinned young green jackfruit (preferably in water, not brine)
Add the remaining ingredients to the pot, except for the lime juice, and stir to combine. Secure the pressure lid and set the valve to SEAL position. Select PRESSURE and set the temperature to HI and time to 5 minutes. Once cooking is complete carefully manually release the pressure by turning the valve to VENT
For the spice mix
2 tsp
smoked paprika
1 tsp
sweet paprika
1 tsp
cumin
3/4 - 1 tsp
sea salt
1/2 tsp
ground black pepper
1/4 tsp
garlic powder
1/4 tsp
ground ginger
1/4 tsp
mustard powder
1/4 tsp
dried oregano or thyme
1/4 tsp
cinnamon
1/4 tsp
cayenne pepper
1/4 tsp
ancho/chilli flakes
For the pulled 'pork'
400g
tinned young green jackfruit (preferably in water, not brine)
Carefully remove the pressure lid. Select SEAR/SAUTÉ and set the temperature to MD:HI. Cook for around 8-10 minutes until the liquid has evaporated. Be sure to stir frequently as the mixture cooks, squashing the jackfruit with the back of a silicone cooking spoon or spatula
For the spice mix
2 tsp
smoked paprika
1 tsp
sweet paprika
1 tsp
cumin
3/4 - 1 tsp
sea salt
1/2 tsp
ground black pepper
1/4 tsp
garlic powder
1/4 tsp
ground ginger
1/4 tsp
mustard powder
1/4 tsp
dried oregano or thyme
1/4 tsp
cinnamon
1/4 tsp
cayenne pepper
1/4 tsp
ancho/chilli flakes
For the pulled 'pork'
400g
tinned young green jackfruit (preferably in water, not brine)
Add the lime juice to taste then remove from the cooking pot and transfer to a large plate. Using kitchen scissors or 2 forks shred the jackfruit further to resemble pulled pork. Serve immediately in brioche buns with red onion and fresh coriander
For the spice mix
2 tsp
smoked paprika
1 tsp
sweet paprika
1 tsp
cumin
3/4 - 1 tsp
sea salt
1/2 tsp
ground black pepper
1/4 tsp
garlic powder
1/4 tsp
ground ginger
1/4 tsp
mustard powder
1/4 tsp
dried oregano or thyme
1/4 tsp
cinnamon
1/4 tsp
cayenne pepper
1/4 tsp
ancho/chilli flakes
For the pulled 'pork'
400g
tinned young green jackfruit (preferably in water, not brine)
