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Nutrition Facts
Serving Size 243 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 570 mg 24%
Total Carbohydrate 47 g 16%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 3 g
Vitamin A 15% Iron 6%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fresh Jackfruit Pulled Pork Style BBQ Sliders
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp Central Market Organics Coconut Oil, as needed for coating knife
8 Lb fresh jackfruit, this recipe will work for almost any size of jackfruit
1 Tbsp Adams Reserve Texas Brisket Rub, plus more as needed to coat jackfruit well
1 Tbsp extra virgin olive oil
1 cup(s) white onion, thinly sliced or julienned
1/2 cup(s) lager beer or any beer
1/2 cup(s) Four Escobars Original Barbecue Sauce, plus more as needed
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Instructions

1
Before cutting into jackfruit, coat your knife with coconut oil. If jackfruit is fully ripened it won't be as sticky. Typically most are picked before fully ripe and juice inside tends to be extremely sticky.
2
Cut jackfruit in half, then again into quarters. Begin to pull pieces of yellow or orange flesh apart, discarding seeds and any white stringy pieces. Collect yellow meat in a bowl and set aside. An 8 to 10 lb. jackfruit will yield 2 to 4 cups of edible fruit.
3
Season jackfruit with brisket rub and toss to coat well. Set aside and place a large non-stick skillet over medium heat. Add olive oil and onions and stir fry until onions are translucent.
4
Add jackfruit and cook stirring constantly until it begins to soften. Approximately 8 to 10 minutes. Add beer and cook until liquid is mostly evaporated.
5
Add barbecue sauce, turn down heat, cook until bubbly and jackfruit begins to fall apart when pressure is added and mixture thickens and slightly resembles pulled pork.
6
Season to taste with salt and pepper as needed. Serve on a slider bun or over rice.
7
Garnish with desired toppings like onions, cilantro, or pickles.

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