Fooled Pork, 4 port This quick and vegetarian version of Pulled Pork is easily whipped up using the three-quarter BBQ sauce. Jackfruit is a neutral base that gives the stringy texture that is typical of Pulled Pork. Serve with pita bread or buttered sourdough bread, pickled red onions, coleslaw and sweet potato fries.
1 can of unripe Jackfruit in brine, 565 g
1/2 bottle of good beer, 33 cl (preferably ale)
1/2 dl of water
1 bottle of Skånsk Chili Ekspånsrök BBQ sauce (250ml)
1 clove of garlic
Salt and black pepper
Oil for frying
Set the oven to 200 degrees. Drain and rinse off the juice from the jackfruit. In a casserole or frying pan, sauté it for a few minutes in oil with the finely chopped garlic over medium heat. Season with salt and pepper. When the liquid has evaporated, sauté for a few more minutes to give it color. Then add the beer and water and cook for about 20 minutes with a lid over medium heat. Turn on the grill function on the oven. Pour the jackfruit into an ovenproof dish and mash/tear it apart with a fork so that it strands. Cover with plenty of BBQ sauce and stir (save about 1/3 for serving).
