Jackfruit "Pulled Pork" Tacos on a Daikon Radish "Shell"

Jackfruit \
2 cans canned green jackfruit
in salt brine available at Asian market
3 cups vegetable stock
more or less to ensure jackfruit is completely submerged
1 package seasoning sauce or barBQ
I used Red Fork Smoky Pulled Pork Seasoning Sauce
1 tbsp coconut oil or olive oil
to be used for greasing baking pans
1/4 cup carrot
1/4 cup jicima
1/4 cup green apple
shredded and tossed in lemon juice to prevent browning
2 Tbls apple cider vinegar
1 piece daikon radish
8"x 2" diameter sliced thin with a 2mm food processor blade or mandolin
1 pinch pepper
1 pinch sea salt
2 Tbls cilantro
2 each Thai chilis
sliced fine
1 each lime
sliced into wedges
sweet chili sauce
  • pressure cooker or a crockpot
  • 2 stainless steel baking sheets
This recipe was inspired by a pulled pork taco appetizer served at Zengo, an Asian fusion restaurant in Denver which I love! After being introduced to this Southeast Asian fruit that had a familiar texture I came up with the idea to substitute jackfruit for the pork. One day I'd like to try making the dish with a fresh jackfruit which can grow as large as 80 pounds and hangs from a tree like an apple!!!
Drain cans of jackfruit into a colander and rinse with water.
To soften jackfruit, place in a pressure cooker and cover with veggie stock. Lock lid in place and bring to pressure. Reduce heat and cook for 15 minutes.
*You can also use a crockpot and slow cook on high for 2 hours, if desired.
Allow pressure to release, open lid and remove jackfruit from stock placing into a large bowl, allowing to cool slightly. Gently break it into flakey pieces with a fork. It begins to resemble the texture of pulled pork. Tough ends can be discarded or cut up into smaller pieces with a knife.
Pour seasoning sauce or barBQ sauce over jackfruit and stir to coat.
Preheat your oven to 375℉.
To bake jackfruit: grease 2 baking pans with coconut or olive oil. Spread seasoned jackfruit in a single layer on the baking pans. Bake for 40-50 minutes, stirring every 10 minutes to prevent burning or sticking. Test the jackfruit after 40 minutes--it should be dry but still have a soft bite to it. Bake for an additional 10-20 minutes as needed.
For the 'slaw' mix together the carrots, jicima, apples, red cabbage and apple cider vinegar. Season to taste with sea salt and pepper. Set aside.
To assemble tacos: place a dollop of the seasoned jackfruit on a slice of daikon radish. Top with 'slaw', cilantro, Thai chilies, a squeeze of lime, and some sweet chili sauce or serve toppings on the side.