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 will 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
Step-by-Step Instructions with Pictures:
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 about 1 minute more, 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.
Tips and Variations:
- Spice Level: Adjust the amount of chili powder and cayenne pepper to your preference.
- Sweetness: You can adjust the maple syrup or brown sugar to achieve your desired level of sweetness.
- Vegetables: You can add other chopped vegetables, such as mushrooms or carrots, along with the onions and bell peppers.
- Slow Cooker: This recipe can also be made in a slow cooker. Sauté the onions, garlic, and spices on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the jackfruit and stir in the BBQ sauce in the last 30 minutes.
- Smoky Flavor: If you don’t have liquid smoke, you can increase the amount of smoked paprika for a smoky hint.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Enjoy your delicious and satisfying vegan jackfruit pulled “pork”!
