1 red onion
1/2 red capsicum
1/2 yellow capsicum
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tsp smoked paprika
1/2 tsp ground black pepper
1 tsp apple cider vinegar
4 tbsp Judas - Spicy Smoked Barbecue
1 can chopped tomatoes (strained then mashed)
2 x 400g cans young jackfruit in fresh water or brine, strained and rinsed.
Heat a tablespoon of a neutral oil in a hot saucepan and add your mustard and cumin seeds. Finely slice your onion and capsicum and once your mustard seeds start to pop, add your vegetables to the pan.
While vegetables are frying, rinse the jackfruit and squeeze out any excess moisture then loosely chop or tear apart the jackfruit into strips. Once the onion has become translucent add the jackfruit and stir through smoked paprika. The aim is not to fully cook the fruit but to steam off the extra liquid inside the fruit.
After 2-3 minutes, add the tin of tomatoes and BBQ sauce and stir through. Place a lid on your pan or pot and preheat your oven to grill 180*
Once the jackfruit has simmered and taken on the colour of the sauce, using tongs remove the jackfruit from the sauce and place into a baking tray in a thin layer and place in the oven. Return the sauce to the heat up to medium-high and bring to a simmer with the lid off to reduce down while the pulled jackfruit grills.
Keep a good eye on it, you only want to dry out the jackfruit mix and get a good level of caramelisation on the top.
Once the jackfruit is looking toasted and the sauce has thickened, remove from the heat and stir a few spoons of your sauce into the jackfruit and mix thoroughly with your tongs.
Serve on a soft bun with tangy slaw or crisp lettuce.