Jackfruit’s texture is like pulled pork, so go vegetarian for your next barbecue
Make Jackfruit: Heat oil in a large saucepan on medium. Add onion and cook, stirring occasionally, until tender, 3 to 5 minutes. Stir in garlic and ginger and cook 1 minute.
Add guava paste, vinegar, rum, tomato paste, soy sauce, Worcestershire sauce, 1⁄2 cup water, and 1⁄2 tsp salt and simmer, stirring often, until slightly thickened, 5 to 6 minutes. Transfer to a blender and puree until smooth. Return to saucepan, add jackfruit and 1⁄2 cup water, and barely simmer, covered, for 15 minutes.
Stir mixture and continue cooking until jackfruit is very tender, adding more water if the mixture seems too thick, 10 to 12 minutes more. Using a potato masher, mash and shred jackfruit until it resembles pulled pork. Make Topping: Meanwhile, in a small bowl, toss jalapeño, red onion, lime juice, and a pinch of salt. Let sit at least 5 minutes.NUTRITION : 475 cal, 11 g pro, 78 g carb, 22 g fiber, 35 g sugars , 13.5 g fat , 0 mg chol, 740 mg sodium
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