Fooled Pork, 4 port
This quick and vegetarian version of Pulled Pork is easily paired with the help of the BBQ sauce in three quarters. Jackfruit is a neutral base that provides the thready texture typical of Pulled Pork. Served with advantage along with pita bread or butter fried sourdough bread, pickled red onion, coleslaw and sweet potato fries.
1 jar immature Jackfruit in brine á 565 g
1/2 bottle of good beer á 33 cl (preferably ale)
1/2 dl water
1 bottle Scanian Chili Oak shaving smoked BBQ sauce (250ml)
1 clove of garlic
Salt and black pepper
Oil for frying
Preheat the oven to 200 degrees. Drain and rinse the law off the jackfruit. Fry it for a few minutes in oil along with finely chopped garlic over medium heat in a casserole or frying pan. Salt and pepper. When the liquid evaporates, fry for a few more minutes to colour. Then beat over the beer along with the water and cook for about 20 minutes under a lid over medium heat.
Turn on the grill function on the oven. Pour the jackfruit into an ovenproof dish and mash/pull it apart with a fork so it threads itself. Cover with plenty of BBQ sauce and stir (save about 1/3 for serving).