I sometimes have trouble finding jackfruit in the store and so I usually buy it online (Amazon; Walmart). While the recipe calls for 20 oz cans, I can usually only find 12 oz cans and just use two. The additional jackfruit doesn't impact the ingredient ratio.
It's important to purchase "young" jackfruit (not ripened) and packed in water (not syrup).
30 minutes or less
1 20-ounce can young jackfruit (packed in water), drained and rinsed
1 T nutritional yeast
1/2 tsp paprika
1/2 tsp chili powder
1 small red onion, minced
1/2 red bell pepper, seeded and minced
3/4 cup tomato puree'
2 T. date sugar
1 T. prepared mustard
Drain, rinse and blot dry the jackfruit with a paper towel. Remove any hard pieces of the core. Add jackfruit to bowl and toss in the seasonings. Set aside.
Heat 1/2 cup of water in skillet and add onion and pepper; cover and cook until soft, about 5 minutes.
Stir in tomato puree', date sugar and mustard. Add the seasoned jackfruit. Cover and simmer 25 minutes, stirring periodically, pulling apart the jackfruit as it cooks. Add water a tablespoon at a time, if needed, to prevent sticking.
Serve cooked jackfruit "pulled pork" on bread/rolls and serve hot.
I always double this recipe because my family loves it. Definitely an easy, go-to meal during the week.
Serve with a side salad, non-dairy cole slaw or no-oil fries.
Slightly modified from the How Not to Die Cookbook by Dr Michael Greger