Jackfruit Pulled Pork
This jackfruit pulled 'pork' is my lifesaver when I crave something smoky and satisfying, yet totally plant-based. It's a Sunday staple in my house, perfect for those lazy afternoons when you want to unwind with a comforting meal.
I first experimented with jackfruit when I was trying to impress a friend who swore by traditional pulled pork.
The first time I made this, I found out that sautéing the jackfruit with a touch of smoked paprika really amps up the flavor.
This dish means a lot to me because it's a way to share plant-based goodness with those I love, without compromising on taste or texture.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Young green jackfruit is the star of the show here, giving that amazing shredded texture. But if you're in a pinch, you can totally use shredded mushrooms or even tempeh—either works beautifully. Just make sure your BBQ sauce is vegan; some sneak in non-vegan ingredients!
Tips & Notes
- •I like to add a splash of apple cider vinegar to the mix - it gives it a tangy kick that complements the smoky flavors.
- •After cooking, I let it sit for a few minutes to let the flavors meld. Trust me, this makes a huge difference!
- •When I have leftovers, I store them in a glass container in the fridge, and it stays delicious for up to three days.
Recipe Variations
- •If I'm feeling adventurous, I'll toss in some roasted bell peppers for extra color and sweetness.
- •My sister loves using the jackfruit in her taco nights with a squeeze of lime and fresh cilantro on top.
Storage & Freezing
Leftover jackfruit pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months; just reheat before serving.
Frequently Asked Questions
Can I use ripe jackfruit instead of young green jackfruit?
No, ripe jackfruit is sweet and does not have the texture needed for this recipe. Young green jackfruit is essential for the pulled texture.
What type of barbecue sauce should I use?
Choose a vegan barbecue sauce without any animal-derived ingredients. Homemade versions can also be made using tomato sauce, maple syrup, and spices.
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This jackfruit pulled 'pork' is my lifesaver when I crave something smoky and satisfying, yet totally plant-based. It's a Sunday staple in my house, perfect for those lazy afternoons when you want to unwind with a comforting meal.
Ingredients
Instructions
- 1
Start by draining and rinsing the jackfruit thoroughly under cold water to remove excess brine. Then, cut off the hard core pieces and shred the jackfruit with your hands or a fork.
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- 3
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the shredded jackfruit to the skillet along with the smoked paprika, cumin, black pepper, and cayenne pepper if using. Stir well to coat the jackfruit in the spices.
- 5
Pour in the barbecue sauce, apple cider vinegar, and vegetable broth. Stir to combine well.
- 6
Reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes, stirring occasionally, until the jackfruit is tender and the flavors meld together.
- 7
Remove the lid and cook for an additional 5-10 minutes to allow excess liquid to evaporate, stirring frequently.
- 8
Taste and adjust seasoning if necessary. Serve hot on whole grain buns, garnished with chopped fresh cilantro.
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