Your taste-buds won’t believe this bbq-suacy-fruit is not actually pulled pork.

Jackfruit is grown in tropical locations and has numerous health benefits. Technically, a “fruit,” it provides protein, fibre and a crazy amount of vitamins and nutrients. Its faux-meat like consistency makes it a vegetarian favourite.

When I finally discovered canned jackfruit in brine all the way up here in the great white north, I was excited to try it. This recipe is the first of two I tried. I was drawn to the crock pot feature, being a huge fan of the fix-it-and-forget-about-it approach to cooking.

This result did not disappoint. Although the sweet potato and barbecue-sauce-laced shredded meat are similar in colour, the avocado crema gave the meal an eye-catching appeal. But the crema is more than that. The fresh lime juice and basil, whirled with avocado in the food processor, created an interesting tang that woke up all my taste buds.

Enjoy this recipe, adapted from, for lunch or dinner.


  • 2 – 20 oz. cans of young jackfruit in brine (not syrup), drained and rinsed
  • 1 Tbsp. brown sugar
  • 1 Tsp. marjoram
  • 1 Tsp. cumn
  • 1 Tsp. garlic powder
  • 1 Tsp. salt
  • 1/2 Tsp. black pepper
  • 1/2 Tsp. chili powder
  • 1 cup BBQ sauce of your choice
  • 4 large sweet potatoes, scrubbed and cleaned
  • 1 large avocado
  • Juice of 1 lime
  • Salt to taste
  • 2-4 Tbsp. water
  • Handful of chopped basil, optional
  1. In a large mixing bowl add the drained jackfruit. Add all the spices (brown sugar to chili powder) and stir to evenly coat the jackfruit with all the spices. Add the jackfruit to the slow cooker. Pour the bbq sauce over the jackfruit and stir.
  2. Cook on low 5 hours.
  3. After 5 hours, shred the jackfruit with a fork. Cook for an additional hour.
  4. Preheat the oven to 375. Poke the sweet potatoes with a fork, then wrap them with aluminum foil. Place them in the oven and bake until tender, 40-60 minutes or longer, depending on size.
  5. While the jackfruit and sweet potatoes are cooking, make the avocado crema: in a blender or food processor add the avo, lime juice, basil if using, salt to taste and water. Blend until smooth. Add any additional water as needed. Taste for seasonings.
  6. Spoon the cooked jackfruit over baked sweet potatoes and serve with avocado crema if using.

If your tastebuds don’t reset to “Wow!” you did it wrong. (I should mention that cilantro is recommended but I can’t stand the stuff so I used basil from our little herb garden. And marjoram was listed as a substitute for “Mexican Oregano” when I looked it up, so that’s what I used, sparing myself the likely fruitless search for the suggested spice.)

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