Jackfruit pulled pork, an absolute staple whether it's for a date night, showing off to your mates, or a late night meal on your own. This dish is incredibly flavorful and satisfying.
Slice your onion thinly, add it to a hot oiled pan, salt it and add a touch of sugar then turn the pan onto medium. Cook the onions until deep and caramelised. While the onions are cooking, drain your jackfruit and squeeze out all the juice and water then rub the jackfruit between your fingers until it all goes stringy. Once onions are caramelised, add a touch more oil and chuck the jackfruit into the piping hot pan, don't stir yet. After like 2 to 5 minutes, now you can stir the jackfruit, the heat should’ve created a beautiful caramelised crispiness to the jackfruit. Keep playing about with the jackfruit in the pan until everything has got an even crispy caramelised colour to it. Now we add the paprika, cumin and tomato paste (add as much as you need, but the given is a rough guide, feel free to add a couple more spices as well if you want). Fry all that off for a couple of minutes and then add the barbecue sauce and water. Let the jackfruit bubble away from anywhere around 20 minutes to a couple of hours, topping it up with water or veg stock if it gets dry; the more you cook it, the deeper the flavours will develop. However, this is a really powerful dish even after 20 minutes. Slap it in a tortilla with a bit of burnt corn salsa and there you have jackfruit pulled pork.
