Learn how to transform jackfruit into a smoky, tender, and flavor-packed pulled “pork” alternative! Perfect for sandwiches, tacos, and BBQ plates—this easy vegan recipe is sure to impress everyone!
Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Ingredients:
- 2 (20-ounce) cans young green jackfruit in brine or water (not syrup!), drained and rinsed well
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped (optional, but adds flavor and color)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup vegetable broth
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon tamari or soy sauce
- 1 tablespoon liquid smoke
- 1 ½ cups vegan BBQ sauce (your favorite brand)
- Salt to taste
Equipment:
- Large skillet or Dutch oven
- Two forks
Instructions :
Step 1: Prepare the Jackfruit
- Drain and rinse the canned young green jackfruit thoroughly under cold water.
- Cut off the tough core at the very tip of each chunk. Then, using your hands, break apart the jackfruit chunks into smaller, shredded-like pieces. Don’t worry about it being perfect; the cooking process will further tenderize it. You’ll notice some firmer triangular pieces (the seeds). You can leave them in or remove them – they become quite soft during cooking.
Step 2: Sauté Aromatics
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and chopped bell pepper (if using) and cook for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
Step 3: Add Spices and Jackfruit
- Stir in the smoked paprika, chili powder, cumin, cayenne pepper (if using), dried oregano, and black pepper. Cook for an additional 1 minute, stirring constantly, until the spices are fragrant.
- Add the shredded jackfruit to the skillet and toss to coat it well with the spices and aromatics.
Step 4: Simmer for Flavor
- Pour in the vegetable broth, apple cider vinegar, maple syrup (or brown sugar), tamari (or soy sauce), and liquid smoke. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 45-60 minutes, or until the jackfruit is very tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Step 5: Shred the Jackfruit
- Remove the lid from the skillet. Using two forks, shred the softened jackfruit directly in the pan. It should pull apart easily.
Step 6: Add BBQ Sauce and Finish
- Pour the vegan BBQ sauce over the shredded jackfruit and stir well to coat everything evenly.
- Continue to cook over medium-low heat, uncovered, for another 10-15 minutes, stirring occasionally, allowing the sauce to thicken slightly and the flavors to meld together. Taste and add salt or more BBQ sauce as needed.
Step 7: Serve and Enjoy!
- Your vegan jackfruit pulled “pork” is ready! Serve it warm on toasted buns with your favorite coleslaw and pickles for a classic sandwich, or get creative with tacos, nachos, or loaded fries.
Pro Tips
- Texture Trick: For extra “meatiness,” bake at 400°F (200°C) for 10 mins after sautéing.
- Spice Control: Add cayenne or jalapeños for heat.
- No BBQ Sauce? Use 1 tbsp tomato paste + 1 tsp molasses + ½ tsp mustard.
Flavor Variations
- Asian Twist: Swap BBQ sauce for hoisin + ginger + sesame oil.
- Carnitas Style: Use orange juice + oregano in the sauce.
- Buffalo Jackfruit: Toss with hot sauce + vegan butter.
Pairing Ideas
- With Sides: Cornbread, roasted sweet potatoes, or grilled corn.
- Meal Prep: Stores in the fridge for 3 days or freezer for 1 month.
Enjoy your delicious and satisfying vegan jackfruit pulled “pork”!
