Slow-cooker smoky pulled ‘pork’

It’s very rare I try to imitate meat in a recipe, but this one just turned out so meaty it was impossible not to call it pulled ‘pork’! In tacos with my barbecue sauce and pineapple salsa, it’s seriously impressive, fooling even the most dedicated carnivore.

Test it yourself! The meaty secret lies in two special ingredients: jackfruit and liquid smoke. After a few hours cooking, the jackfruit shreds to the stringy texture of pulled meat, while the liquid smoke makes it taste like it’s been cooked low and slow over hot coals for days. The hardest part about this recipe is finding those two ingredients — the actual method couldn’t be any simpler if you tried. If you’re planning your Mexican banquet in advance, the easiest place to get those ingredients is online.

Serves 4.

Ingredients

• 600g Jackfruit in water or brine, drained
• 1/4 cup Tomato paste
• 1/4 cup Golden syrup
• 2 Tbsp Worcestershire sauce
• 1 1/2 Tbsp Mexican spice mix
• 3 tsp Salt
• 4 Garlic cloves, diced
• 1 1/4 tsp Liquid smoke (This ingredient is essential for the recipe. You’ll find it in specialist food stores or online)

Method

1. Place jackfruit, tomato paste, golden syrup, Worcestershire sauce, Mexican spice mix, salt and garlic in slow cooker. Stir to combine.
2. Cover and cook for 2 hours on high or 4 hours on low.
3. 2 OR 4 HOURS LATER …  Add liquid smoke. Stir to combine.
4. Use two forks to shred jackfruit as you would meat.

Serve in tacos, burritos, toasted cheese sandwiches, spring rolls or sliders.