I have been excited to post about this dish ever since I learned about it from Chef Andy at my recent PKU Event. This recipe is so simple, and so delicious!
Have you ever even heard of Jack Fruit? I hadn’t. But it turns out it is the perfect substitute for pulled pork. It’s appearance and texture when shredded make you feel like you’re biting into a warm satisfying BBQ sandwich.
Can you believe that is fruit?
Look for canned Jack fruit in your local Asian Market, or possibly a health food market. My local Sprouts did not carry it, but an Asian Market down the freeway did.
It is important to buy the Jack fruit that is in just water, and NOT sweetened.
1 can of this makes about 2 sandwiches. You boil the jack fruit and let is simmer for an hour. Make sure to keep adding water though. The second time I made this I forgot and ended up with charbroiled jack fruit because all the water evaporated.
Chef Andy’s recipe included a homemade BBQ sauce, but I am all about convenience, and BBQ sauce is actually pretty low in Phe (8 mg/ Tablespoon). Also, I thought it tasted really good on toasted bread with mayonnaise spread on the inside of each slice.
1 can jack fruit in water
Up to 1 bottle of your favorite BBQ sauce
2 slices of low-protein bread or buns (or whatever bread you can tolerate)
Empty can of jackfruit with water into a sauce pan. Make sure fruit is covered in water (add water if needed). Bring to a boil. Let simmer for 1 hour, until fork tender, adding water as needed.
Drain water. Pour fruit into a mixing bowl. Pour 3/4 cup BBQ (or to taste). Stir well, breaking up chunks of jack fruit.
Toast bread or warm rolls. Spread with mayonaise. Spread BBQ jack fruit onto bread and enjoy!