BBQ Jackfruit Pulled Pork

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BBQ Jackfruit Pulled Pork
Ingredients
Pulled Jackfruit
2 20 oz can young green jackfruit in brine or water (not in syrup)
1 tbsp olive oil or other oil + more for frying
1 medium onion chopped
2 cloves garlic minced
1 Jalapeño seeded and finely chopped (optional)
1 tsp paprika
2 tsp ground cumin optional
1 tsp dried oregano optional
1 tsp ground coriander optional
1/2 tsp salt
3/4 cup barbecue sauce store-bought or homemade, + more for topping
Vegan Tzatziki
1/3 cucumber grated
1 cup non-dairy yogurt 250g, such as soy or coconut yogurt
2 cloves garlic minced
1 tbsp extra virgin olive oil
1 tbsp lemon juice
sea salt to taste
black pepper to taste
For Serving (optional)
4 tortillas or burger buns, sandwiches
salad, veggies, herbs of your choice
french fries
Instructions
Pulled Jackfruit
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.
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.
Add the seasoned jackfruit and cook for about 3 minutes until it begins to color and crisp, stirring occasionally.
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).
Vegan Tzatziki
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.
Add the non-dairy yogurt, salty squeezed cucumber, garlic, lemon juice, olive oil and pepper to a bowl. Stir to combine.
Taste and adjust seasonings as needed, adding more salt, garlic, lemon juice, or some herbs if desired.

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