BBQ Jackfruit Sweet Potatoes

This is a delicious alternative to pulled pork.  The jackfruit works great on sandwiches, rolls, or by itself as a savory entree.

You will need:

40 oz. of  jackfruit, fresh or canned (the riper it is, the sweeter it will be)

Coconut oil (for cutting and separating the jackfruit)

Vegan BBQ sauce (here is a great plant-based recipe)

2 tbs of hot sauce

3 cloves garlic

1 cup vegetable broth

2 medium sweet potatoes

2 square feet of aluminum foil (enough to wrap potatoes in for baking)

1 bowl of Simple Cole Slaw

 

 

Preheat oven to 350 degrees. Using a sharp knife, puncture the potatoes in various places to allow moisture to escape. Wrap the potatoes in aluminum foil, and place them in the oven to bake.

If you are using canned jackfruit, jump to the next step.

If you are using a fresh jackfruit:

Oil the knife, cutting board and your hands (or use rubber gloves.) Separate the fruit from the pith. Push the large seed out from each piece of fruit, and collect the fruit into a saucepan. Discard remains (or keep seeds to cook).

In a small saucepan, combine broth, garlic, hot sauce and jackfruit. Bring to a boil and shred when soft.

While simmering, create your BBQ sauce, unless you are using bottled.

Combine BBQ sauce and jackfruit broth in the saucepan, bring to a simmer.

When the potatoes are fork tender, slice open and portion the jackfruit into the potato.

Serve with a topping of Cole Slaw, and enjoy!

 


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