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 BBQ sauce (page 169) and pineapple salsa (page 195), it’s seriously impressive, fooling even the most dedicated carnivore. Test it out 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
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Tomato paste
Golden syrup
Worcestershire sauce
Mexican spice mix
Fine salt
Garlic
Liquid smoke
Method
This recipe can be found on page 110 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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