Step 1

Drain, rinse and thoroughly dry the jackfruit. Place in a bowl. Using your fingers or forks, break apart the chunks of jackfruit into shredded pieces. Add the seasonings and the oil. Toss to combine and set aside to marinate while you cook the onion.

Step 2

Heat the oil in a large skillet. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño if using and cook for an additional 1 minute, until the garlic is fragrant.

Step 3

Add the seasoned jackfruit and cook for about 3 minutes until it begins to color and crisp, stirring occasionally.

Step 4

Add the barbecue sauce, stir and cook covered for another 10 minutes on low or until desired texture. (Add a little water as needed during cooking to make it "saucier". The jackfruit will become more tender the longer it cooks).

Step 5

Grate cucumber with the skin on. Add a generously amount of salt, and set aside for about 5-10 minutes, allowing to soak. Then squeeze out as much excess liquid as you can.

Step 6

Add the non-dairy yogurt, salty squeezed cucumber, garlic, lemon juice, olive oil and pepper to a bowl. Stir to combine.

Step 7

Taste and adjust seasonings as needed, adding more salt, garlic, lemon juice or some herbs if desired.

Step 8

Place the BBQ jackfruit pulled pork on burger buns or tortillas (*as shown in the animated picture video in my blogpost). Top with salad, fries, vegan tzatziki or other veggies and toppings you like. Serve with extra BBQ sauce!

Step 9

Enjoy!