Spiced BBQ Pulled "Pork" over Southern Grits with a Side Salad

Recipe from Blue Zones.

Creamy grits topped with saucy, shredded jackfruit that mimics pulled pork, served alongside a bright lemon-dressed green salad.

Ingredients

Grits

• 2 cups water
• 1 cup grits (some brands need more water and time, so check the package)
• 1 tbsp nutritional yeast
• 1/2 tsp black pepper

BBQ Pulled Jackfruit

• 1 cup canned young jackfruit, in brine or water, not syrup
• 1/2 tsp garlic powder
• 1/4 tsp salt-free chili powder
• 1/4 cup BBQ sauce

Side Salad

• 4 cups mixed greens
• 1 tomato, chopped
• 1/2 cucumber, chopped
• 1/2 lemon, juiced
• Salt and pepper, optional, to taste

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Wash and dry all the produce. Chop the tomato and cucumber and set aside.
2. Bring 2 cups of water to a boil in a covered pot. Add the grits, stir to combine, and reduce heat to low. Cover and simmer for 15 minutes. Stir in the nutritional yeast, black pepper, and salt to taste. Some brands need more water and time — check the package and adjust for the creaminess you prefer.
3. While the grits simmer, preheat the oven to 400°F (200°C) if you want the extra-texture step at the end.
4. Drain and rinse the canned jackfruit, then cut it into smaller pieces. To get a pulled-pork-like texture, cut from the core toward the outer edge — with the grain.
5. Toss the jackfruit with the garlic powder and chili powder. Add to a pan over low heat with just enough water to keep it from sticking, and simmer for 5–7 minutes.
6. Use a masher or large fork to break the jackfruit apart into shreds. Stir in the BBQ sauce. If it's too thick, add water a tablespoon at a time; if too thin, turn up the heat and cook off the excess. Reduce heat to low and simmer for another 5 minutes.
7. Optional — for more texture: spread the cooked jackfruit on a baking sheet and bake for 10 minutes. Add more BBQ sauce to coat, then bake for another 10 minutes.
8. Assemble the salad: toss the mixed greens, tomato, and cucumber with a squeeze of fresh lemon. Season with salt and pepper to taste. Plate the grits, top with the BBQ pulled jackfruit, and serve with the salad on the side.