Club Mexicana BBQ Pulled Jackfrucht


  1. 2 jalapeƱos, finely chopped
  2. 2 tablespoons vegetable oil
  3. 6 cloves of garlic, finely chopped
  4. 1 tbsp chilli powder
  5. 2 tsp cumin
  6. 0.5 tsp cayenne pepper
  7. 500 ml ketchup
  8. 125 ml (1/ 2 cup ) lime juice (more if you like it tart)
  9. 1 cup dark brown sugar
  10. 4 boxes (boxes) of jackfruit in brine
  11. 2 tablespoons vegetable oil
  12. 1 tablespoon Dijon mustard


  • Garlic & JalapeƱos in oil for a minute. Add all spices, stir and cook until fragrant (about a minute). Add ketchup, lime and brown sugar. Stir until all the sugar has melted. Partially cover and continue cooking over low heat until the sauce has the consistency of ketchup.
  • Drain the canned jackfruit and rinse thoroughly. Use your hands to pluck the branches of the jackfruit from the hardest core. The fruits come off very easily. Place the chopped jackfruit in a bowl and place the seeds in another bowl. When everything is separated, use a knife to finely chop the harder seeds. It doesn’t matter if they are still a bit thick when cut up, it adds texture to the dish.
  • Heat the oil in a pan and add the chopped jackfruit. Cook until it turns a little gray and loses some moisture. Add the Dijon mustard and stir. Add a little water if it starts to stick to the pan.
  • Add about half the BBQ sauce (more if you’re making a very sticky dish desire) and stir to coat. Cook until it almost starts to crisp up a little and sticks to the pan a little.
  • Place on top of hot corn tacos and top with lettuce, guacamole, sour cream and a Splashes of fresh lime and a sprinkling of cilantro top.
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