Ginger Beer BBQ

As bloggers, we do a lot of research to come up with new, interesting items to eat and share. When we saw this “ginger beer pulled pork“, it seemed like the perfect recipe to veganize this month. It’s different than our beloved Carolina barbecue with the added cumin and the ginger beer flavor. Serve on a pita or soft rolls, and don’t forget a tangy slaw.

2 20-oz cans jackfruit (in brine) [we bought these for $1.50 each at an Asian market]
1 can white beans, rinsed and drained
1 onion, diced
1/2 TBL hot paprika
1/4 tsp cumin seeds
1 tsp cayenne (or less, depending how spicy you like things)
1/2 TBL ground pepper
1/2 tsp smoke salt (regular salt would work)
1 tsp German mustard
1 TBL apple cider vinegar
1 TBL ketchup
1 TBL vegan Worchestershire sauce
1 TBL ginger, minced
1 cup ginger beer
1-2 tsp olive oil
extra water

Rinse and squeeze the jackfruit. Add jackfruit and rinsed/drained beans to a dutch oven. Add spices and coat the “BBQ”. Add onions, mustard, apple cider vinegar, ketchup, Worchestershire sauce, ginger, and ginger beer and bring to a boil. Cover and cook on medium-low for 1.5-2 hours. Stir occasionally. Add more water if needed. The jackfruit should be very tender. When you’re done cooking, pull the jackfruit apart with a spoon.

Edit: We ate the slaw in the pita with bbq, drizzled with lots of tahini.

Edit 2: This was good, but Carolina bbq is better. still the jackfruit was an awesome bbq “meat”. We’ll definitely use it again.

Adapted from Raspberri Cupcakes

6 thoughts on “Ginger Beer BBQ

  1. This looks wonderful! The one time I tried working with jackfruit, the texture wasn’t right and it had tons of seeds. I should give it another try.

    • It definitely takes a long time to cook. I don’t own a crockpot, but I can definitely see how this would work well. Give jackfruit another chance!

    • This was our first foray into jackfruit! There are two kinds of canned jackfruit, the sweet in syrup and kind in brine. We used Chaokoh Young Green Jackfruit In Brine and it had a fairly neutral taste. I think it would work well in any recipe with bold flavors, such as a curry or coconut sauce, or anything where you might want a “meaty” texture. I preferred this to the texture and flavor (not to mention ingredient list…) of soy-chicken. I hope you like it if you try it!

  2. I have never tried jackfruit, but I think that might have to be remedied soon. This recipe just SOUNDS delicious what with all the delicious ingredients!

    • It’s really fun to work with. I don’t know how much it costs at conventional grocery stores, but I would try to get it at specialized store and save some $$. Good luck with the recipe!

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