Pulled jackfruit is one of the rare meatless substitutes that earns the comparison instead of asking you to pretend. It shreds easily, takes smoke and acid well, and gives you a solid canvas for a barbecue sauce that is sweet, tangy and not overloaded.
Why this recipe works
- Rinsing canned jackfruit removes the briny flavor before it ever reaches the skillet.
- Smashing the tender pieces as they cook creates better pulled texture than chopping them raw.
- Stirring the infused oil in after the sauce thickens keeps the portioning step simple and deliberate.
Where the infusion goes
The infused ingredient here is cannabis olive oil. Keep the amount tied to the strength of the infusion you actually have rather than assuming a universal dose. Use the THC potency calculator for the full batch, then divide by the exact yield below.
Canna BBQ Pulled Jackfruit
Dose deliberately: potency depends on the strength and amount of your infusion. Calculate the complete batch, divide evenly, label infused food clearly and keep it away from children and pets.
Ingredients
- 2 (20-ounce) cans young green jackfruit in water or brine, drained and rinsed
- 1 tablespoon plain olive oil
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 cup barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon cannabis-infused olive oil, or an amount matched to your calculated batch strength
- 6 toasted burger buns
- 2 cups vinegar slaw or shredded cabbage for serving
- Pickles, for serving
Instructions
- Step 1. Pat the jackfruit dry. Trim away any hard core pieces, then pull larger pieces apart with your fingers.
- Step 2. Heat plain olive oil in a wide skillet over medium heat. Cook onion for 5 minutes, then add garlic, paprika, cumin and pepper and cook 30 seconds.
- Step 3. Add jackfruit and 1/4 cup water. Cover and cook 8 minutes, then mash and shred the pieces with a wooden spoon or potato masher.
- Step 4. Stir in barbecue sauce and vinegar. Cook uncovered 8 to 10 minutes, until glossy and thick enough to cling to the jackfruit.
- Step 5. Remove from the heat and stir in the measured infused olive oil very thoroughly. Divide the filling among 6 buns and top with slaw and pickles.
Make it better
- Use young green jackfruit packed in water or brine, not ripe jackfruit in syrup.
- Toast the buns; the crisp surface keeps the sandwich from going soggy.
- A vinegar-forward slaw balances sweet barbecue sauce better than a creamy one.
Potency and portioning
Infused butter, oil and honey vary widely in strength. Calculate the amount of THC in the infused ingredient you use, then divide that total by the stated yield. If you want a lighter batch, use less infused ingredient and replace the difference with its non-infused equivalent. Mix thoroughly before portioning.
Storage and make-ahead
Refrigerate the jackfruit filling for up to 4 days. Reheat gently in a skillet and assemble sandwiches only when ready to eat.
Questions about Canna BBQ Pulled Jackfruit
Does canned jackfruit taste like meat?
No. It has a mild flavor and pulled texture that works well with barbecue sauce, but it still tastes like jackfruit.
Can I make this ahead?
Yes. The filling improves after a night in the refrigerator and reheats well.
Can I use cannabis coconut oil instead?
Yes, as long as its flavor works with your barbecue sauce and the amount is based on your calculated batch strength.