Alcoholic Treats, Mains, Meat, Vegan, Vegetarian
Rum & Mango Spicy BBQ Jackfruit Pulled ‘Pork’
Recipe by Greens of the Stone Age
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Cooking method:
Standard
- Prep Time: 15 mins
- Total time: 28 mins
- Skill Easy
- Serves 6 people
Rum & Mango Spicy BBQ Jackfruit Pulled ‘Pork’
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!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Mustard
Ingredients
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)
- 3 tbsp coconut oil/vegan butter
- 1/2 large onion (finely sliced)
- 1/2 inch fresh root ginger (peeled, grated)
- 1 clove garlic (minced)
- 200g chopped tomatoes
- 1 ripe mango (de-stoned, peel removed, and diced)
- 200ml vegetable stock
- 60ml Red Leg Spiced Rum
- 60ml apple cider vinegar
- 45g coconut sugar
- 1 tbsp tomato paste
- 1 tbsp agave or maple syrup
- 1 tsp liquid smoke (optional)
- 1 tsp blackstrap molasses
- 1-2 tbsp lime juice
Cooking mode
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Method
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Step 1
Stir together all of the ingredients for your spice mix and set to one side
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Step 2
Drain and rinse the jackfruit. Cut the core from the softer pieces and finely chop
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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
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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
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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
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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
