Jackfruit pulled pork wraps are a plant-based twist on classic pulled pork sandwiches, using young green jackfruit in a smoky, tangy barbecue sauce. The jackfruit’s meaty texture soaks up the sauce beautifully, making it a satisfying filling for soft tortillas. This recipe is quick enough for a weeknight dinner and impressive enough for a casual gathering.
Ingredients
- 2 cans (20 oz / 560 g each) young green jackfruit in water or brine, drained and rinsed
- 1 tbsp (15 ml) olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup (240 ml) barbecue sauce (use your favorite brand or homemade)
- 1/4 cup (60 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce (use vegan version if needed)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (110 g) shredded red cabbage
- 1/2 cup (60 g) shredded carrots
- 1/4 cup (60 g) plain Greek yogurt or vegan sour cream (optional)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the jackfruit: Drain and rinse the jackfruit. Pat it dry with paper towels. Cut away any hard core pieces (the triangular tips) and discard. The rest can be pulled apart with your fingers or a fork into shreds. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the shredded jackfruit to the skillet. Sprinkle with smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to coat the jackfruit with the spices. Cook for 5-7 minutes, stirring occasionally, until the jackfruit starts to brown slightly.
- Pour in the barbecue sauce, apple cider vinegar, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer, then reduce heat to low. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the jackfruit is very tender. If the mixture looks too dry, add a splash of water or more barbecue sauce.
- While the jackfruit cooks, warm the tortillas in a dry skillet or in the microwave according to package directions.
- In a small bowl, toss the shredded red cabbage and carrots together. Set aside.
- To assemble: Place a generous amount of the jackfruit mixture down the center of each tortilla. Top with the cabbage-carrot slaw, a dollop of yogurt or sour cream (if using), and fresh cilantro leaves.
- Fold in the sides of the tortilla and roll tightly to form a wrap. Serve immediately with lime wedges on the side.
Tips
- Use young green jackfruit, not ripe: Young green jackfruit (usually canned in water or brine) has a neutral flavor and meaty texture. Ripe jackfruit is sweet and fruity, not suitable for savory dishes. Check the label to ensure you’re getting the right kind.
- Don’t skip the rinsing: Rinsing the jackfruit removes excess salt from the brine. If you prefer less sodium, you can also soak it in fresh water for 10 minutes after rinsing.
- Adjust the sauce to your taste: If you like it spicier, add a dash of hot sauce or a pinch of cayenne pepper. For a smokier flavor, use a smoked barbecue sauce or add a few drops of liquid smoke.
- Make it a meal prep: The jackfruit mixture can be made ahead and stored in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before assembling wraps.
Serving Suggestions
These wraps are hearty enough to stand alone, but they pair well with a side of coleslaw, sweet potato fries, or a simple green salad. For a complete meal, serve with a bowl of black bean soup or corn on the cob. You can also serve the jackfruit mixture over rice or in a bun for a barbecue sandwich.
Variations
- Spicy Chipotle: Add 1-2 chipotle peppers in adobo sauce (minced) along with the spices for a smoky heat.
- BBQ Ranch: Drizzle a little ranch dressing over the filling before rolling the wrap.
- Asian-Style: Replace the barbecue sauce with hoisin sauce, add a teaspoon of grated ginger, and top with pickled cucumbers and scallions.
- Gluten-Free: Use corn tortillas or gluten-free wraps instead of flour tortillas.
Storage and Reheating
Store leftover jackfruit mixture in an airtight container in the refrigerator for up to 4 days. The slaw and tortillas should be stored separately. To reheat, place the jackfruit mixture in a skillet over medium heat, adding a splash of water or barbecue sauce to restore moisture. Alternatively, microwave in 30-second intervals until hot. Wraps are best assembled fresh, but you can make them ahead and wrap tightly in plastic wrap for up to 24 hours.
Frequently Asked Questions
What is jackfruit and where can I find it? Jackfruit is a large tropical fruit native to South and Southeast Asia. Young green jackfruit is commonly sold canned in water or brine in most grocery stores, often in the international or canned vegetable aisle. It is also available online.
Can I use fresh jackfruit instead of canned? Yes, but it’s much more labor-intensive. You would need to find young green jackfruit, peel it, remove the core, and boil it until tender before shredding. Canned is far more convenient and yields consistent results.
Is jackfruit high in protein? No, jackfruit is not a significant source of protein. It provides about 2-3 grams of protein per cup. To make this a higher-protein meal, add black beans, chickpeas, or a plant-based protein of your choice to the mixture.
Can I freeze the cooked jackfruit mixture? Yes, the cooked jackfruit mixture freezes well for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently.
What can I use instead of Worcestershire sauce? If you need a vegan substitute, use soy sauce or tamari mixed with a little molasses or maple syrup. Alternatively, you can simply omit it and add a splash of liquid smoke for extra depth.
Can I make this in a slow cooker? Absolutely. After sautéing the onion and garlic, transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours, until the jackfruit is very tender. Then shred it and serve.
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