Smoked pulled 'pork' and jackfruit
serves
4
It’s very rare I try to imitate meat in a recipe, but this one just turned out so meaty it was impossible not to call it pulled ‘pork’! This is an edited extract from Modern Slow Cooker by Alyce Alexandra. Liquid smoke is essential for this recipe – find it in specialist food stores or online.
Ingredients (8)
- 600 g jackfruit in water or brine, drained
- 1/4 cup (70 g) tomato paste
- 1/4 cup (90 g) golden syrup
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons Mexican spice mix
- 3 teaspoons fine salt
- 4 garlic cloves, diced
- 1 1/4 teaspoons liquid smoke
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place jackfruit, tomato paste, golden syrup, Worcestershire sauce, Mexican spice mix, salt and garlic in slow cooker. Stir to combine. Cover and cook for 2 hours on high or 4 hours on low.
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2.Add liquid smoke, stir to combine. Use two forks to shred jackfruit as you would meat.
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