Smoky Medjool Date Barbecue Jackfruit

This barbecue jackfruit can be enjoyed in many ways–on a sandwich, in a taco topped with vegan coleslaw, on pizza, on top of a baked sweet potato, with vegan grits and greens, and on and on.

To make this recipe, you’ll need to make Smoky Medjool Date Barbecue Sauce first. It takes about an hour, maybe less. But once you make the sauce, the rest of this recipe is very, very easy!

I am a big fan of Native Forest Organic Young Jackfruit in a can. It basically tastes like nothing. It takes on flavor easily and has a nice texture. The cans store for months in my pantry until I’m ready to use them. I wish Native Forest was paying me, but they are not. They just make the best young jackfruit in a can that I have ever had!

This barbecue jackfruit recipe makes enough for 4-6 sandwiches, if you are going that route with it. Otherwise, enjoy the jackfruit however you like. I’d love to know some of the ways you tried it!

Smoky Medjool Date Barbecue Jackfruit Sandwich

Smoky Medjool Date Barbecue Jackfruit

2 cups Smoky Medjool Date Barbecue Sauce

2 14 ounce cans of organic young jackfruit (I used Native Forest Organic Young Jackfruit)

1. Add the Smoky Medjool Date Barbecue Sauce to a large, heavy pot or dutch oven. Then, shred the jackfruit into the pot. Stir until well coated with the sauce.

2. Cover and simmer over low heat for 15-20 minutes. Stir every now and then. Make sure it isn’t sticking to the bottom. Taste, and adjust seasonings, if needed (salt? soy sauce?).

3. Serve on sandwiches, in tacos topped with vegan coleslaw, on pizza, on top of baked sweet potatoes, with vegan grits and greens or however you like barbecue jackfruit!

Smoky Medjool Date Barbecue Jackfruit with Vegan Grits and Greens

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