This tender, meaty jackfruit transforms into an irresistible pulled 'pork' when slow-cooked with smoky barbecue spices and savory seasonings. Perfect for sandwiches, tacos, or grain bowls, this plant-based masterpiece rivals traditional pork in texture and flavor while remaining completely vegan. Watch as the young green jackfruit shreds into delicate strands that absorb every bit of the rich, tangy sauce.
⏱️70 min
📊Easy
👥4 servings
🍽️Main
vegetarianveganbudget-friendlyfamily
Ingredients
800 gyoung green jackfruit in brine
400 mlvegetable broth
250 mlbarbecue sauce
1 largeonions
4 piecesgarlic cloves
2 tspsmoked paprika
1.5 tspcumin
3 tbspapple cider vinegar
2 tbspmaple syrup
3 gsalt and black pepper
Instructions
1PREPARE THE JACKFRUIT: Drain and rinse the canned jackfruit thoroughly under cold water to remove excess brine. Pat the pieces dry with paper towels and examine each chunk for the tough central core. Remove and discard any hard cores, keeping only the tender, fibrous parts that will shred easily—these should be pale yellow and soft to the touch. Set aside in a bowl.
2SAUTÉ THE AROMATICS: Heat a large pot or Dutch oven over medium heat and add the diced onions, cooking for 5-7 minutes until they become translucent and fragrant, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until the raw garlic smell mellows and you can smell its sweet, cooked aroma. This aromatic base will infuse the entire dish with depth and umami flavor.
3BLOOM THE SPICES: Sprinkle the smoked paprika and cumin directly over the onion mixture, stirring constantly for 30-45 seconds until the spices become fragrant and slightly darker in color. This blooming process releases the essential oils in the spices and prevents them from tasting raw or bitter in the final dish. You should notice the kitchen filling with a smoky, warm aroma.
4COMBINE THE LIQUID AND JACKFRUIT: Pour in the vegetable broth and bring the mixture to a simmer, then add the prepared jackfruit pieces and stir well. The liquid should mostly cover the jackfruit—if needed, add a bit more broth. Reduce heat to medium-low and simmer gently for 15-20 minutes, allowing the jackfruit to absorb the savory flavors and soften further.
5ADD THE SAUCE AND SEASONINGS: Stir in the barbecue sauce, apple cider vinegar, and maple syrup, combining everything thoroughly. Add salt and pepper to taste, starting with about 2 grams of salt and adjusting based on your preference. Increase heat slightly to bring the mixture back to a gentle simmer and cook for another 10-15 minutes, stirring occasionally, until the sauce reduces slightly and clings beautifully to the jackfruit pieces.
6SHRED AND FINISH: Using two forks, pull and shred the jackfruit pieces directly in the pot, breaking them into thin, pork-like strands that will be easier to eat and will hold more sauce. Continue cooking for 3-5 minutes more, stirring frequently, until the 'pulled pork' is heated through and the sauce coats every strand with a glossy, caramelized finish. Taste and adjust seasonings one final time before serving.
7SERVE AND STORE: Transfer the jackfruit pulled 'pork' to serving bowls or directly onto toasted buns with your favorite coleslaw, pickled vegetables, or fresh toppings. The dish can be made up to 3 days ahead and reheated gently on the stovetop with a splash of additional broth if needed, making it perfect for meal prep or entertaining. For best texture, use within 2 days of cooking.