Slow Cooker Korean Jackfruit Tacos
Tender, meaty shredded jackfruit slow-cooked in a spicy/sweet flavor bath, wrapped in a pollow-y tortilla, topped with a crisp sprinkle of kimchi, and smothered in a creamy cashew Gochujang sauce.
Ingredients
For the jackfruit:
- 1 14- oz can of pears not sweetened, fresh/peeled pears will work too
- 2 20- oz cans jackfruit in water or brine, drained
- ½ cup We Rub You BBQ Marinade We dig the spicy version.
- 1 Tbsp refined coconut oil
- 1.5 tsp fresh minced ginger
For the Gochujang sauce:
- ¾ cup raw cashews
- ½ cup water
- ¼ cup We Rub You Gochujang
For assembly:
- Small flour tortillas
- Kimchi check ingredients, not all are vegan
- Chopped cilantro or parsley optional, for garnish
Instructions
- Drain your pears and add them to a food processor. Process until completely pureed and add them to your slow cooker along with the rest of the jackfruit ingredients. Cover + cook on high for 2 hours (or low for 3-4 hours).
- Next, make the sauce: Add all the sauce ingredients to a high-speed blender or food processor and blend ‘til smooth and creamy, stopping to scrape the sides as needed. Place this in the fridge until you’re ready to make your tacos.
- When the slow cooker is finished, use a potato masher to break up your jackfruit. Then, get in there with two forks and pull it apart, so it looks like the texture of pulled meat.
- Finally, assemble the tacos: Fill your tortilla with jackfruit, top with kimchi, add a thick drizzle of creamy Gochujang sauce, and garnish with fresh chopped herbs. Serve with a nice cold beer and ENJOY!
Tried this recipe?Let us know how it was!