BBQ and summer go hand in hand but taking time out to prepare a traditional bbq meal can take time out of your precious summer fun. But not with my super quick and delicious crockpot vegan pineapple bbq jackfruit recipe! Toss it in, cook it up, slap it on a bun or taco shells and you’re good to go!
- 2 cans jackfruit, in water, drained and shredded
- 1 medium onion, finely diced
- 1 18 oz bottle of BBQ sauce of your choice
- 1 20 oz pineapple chunks with juice
- 1/2 cup brown sugar
Pour all the ingredients in the slow cooker. Mix all the ingredients to ensure flavor consistency when the meatballs are cooking.
Cook it in the slower cooker on high for 1 hour, then, turn down the slower cooker to low and cook for another 2-3 hours or until the jackfruit is fully cooked and fork tender. Shred jackfruit more to get that pulled pork texture and make sure it’s coated well in sauce.
Serve on rice or quinoa, on a bun or even on a tortilla or taco shell. Enjoy!