Pascha 2014: Brown Sugar Bourbon Roasted Jackfruit

I am really into jackfruit lately (thanks, cousin!). For Pascha this year my main dish was pulled jackfruit in a brown sugar bourbon marinade, and the recipe was actually inspired by a conversation I overheard during Holy Week, in which a visiting priest schooled a young parishioner in the ways of preparing pork. At first they were discussing using pop as a marinade, but when the idea of bourbon came up, that’s when things clicked for me. I am always looking for ways to add booze to my meals. So.

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I drained two cans of jackfruit and squeezed the liquid out. At least in the case of the brand I was using, the brine didn’t have a very strong flavor and so the jackfruit did not need to be rinsed. After squeezing, I pulled the chunks apart as shown.

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It’s Pascha, so I brought out the good stuff: Maker’s 46. According to some website that knows about these things, “Deep amber color; rich buttery cashew toffee, French toast, mocha and chocolate covered peach aromas; medium-full body; spicy, toasted grain, nut, pepper finish.”

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I used 1/2 C bourbon,

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add 1/4 to 1/2 C dark brown sugar, according to your taste.

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Add 2 Tbsp olive oil. To give it a little depth, I added about 2 or 3 Tbsp of carob molasses – if you can’t find this delicious stuff, it’s okay to use regular molasses. Add to taste. And, not shown, I also added about 1/4 C maraschino cherry juice – if that bright red sugary stuff can be called juice.

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Next, season with salt, black pepper, and a couple minced cloves of garlic. Again, season to taste. Stir it up and let it marinate for at least 2 hours, stirring once halfway through because the liquid will settle.

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After a good soak 🙂

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Preheat the oven to 425. Just before you’re ready to bake, add 1/4 C finely chopped onion. You may also want to add a bit of bell pepper.

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Now, had I been thinking clearly I would have baked this spread out in a large baking dish. Instead I used a casserole dish, mostly because it’s vintage and I love how it looks. This meant it took about an hour to bake at 425 (in a convection oven), and I had to turn the jackfruit several times to make sure all of it got browned and crispy, otherwise it wouldn’t get that nice, meaty texture. If your jackfruit is spread out in a thin layer, you can probably bake it for about 45 minutes and only turn it once.

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You’ll want it to look like this. The jackfruit can be eaten on its own, in a sandwich, or pretty much any other way you’d use pulled pork. The sandwich is my favorite.

What’s your favorite way to use jackfruit?

4 thoughts on “Pascha 2014: Brown Sugar Bourbon Roasted Jackfruit

  1. Wow!! this is so amazing!!
    I have never heard of this Jackfruit!!
    I can’t wait to share this with my hubby.

    Just a side note – we attend a St. Nicholas parish as well.
    Just started an Iconography project in the church on the walls.
    So beautiful!!

    Let me know if you want to see some photos and I can send them.

    Thanks for your blog.

    • I’m having so much fun with it! I have a couple other recipes on the Meat Analogue page of the recipe index, and you can find a bunch of others online. You should be able to find it at an Asian market, just make sure it’s the kind in brine and not in syrup.

      I would LOVE to see the icons! My email address is And you may see a friend request from me on facebook 🙂

  2. After your mesquite lime jackfruit post, I sent hubby to the local Asian market. I used onion, garlic, cumin, molasses, nutritional yeast, and sumac in mine with black beans, avocado, and cilantro in a rice tortilla. It turned out nicely, but I over salted it, so we’ll have to try again because the kids couldn’t get over that part. Yum!

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