1. Place the jackfruit in a fine mesh strainer. Allow to drain. Place the jackfruit in a stainless-steel mixing bowl. Break down large chunks so it resembles pulled pork before cooking.
2. Place 2 oz. of grape seed oil in a heated, nonstick sauté pan large enough to hold the contents of the drained bag of jackfruit. As soon as the oil begins to smoke add the jackfruit to the pan. Toss the pan frequently over medium-high heat until the jackfruit is seared and caramelized. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.
3. Place the seared jackfruit, marinara sauce, grape seed oil and Italian seasoning in a nonstick sauce pan. Bring to a boil. Simmer 15 minutes until the mixture has thickened or cook to desired consistency. Stir frequently. Season to taste with salt and pepper. Allow to cool. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
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