Jackfruit Pulled Pork
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
110 kcal
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Course
Main Course
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Cuisine
American
Jackfruit Pulled Pork
Description
The Jackfruit Pulled Pork recipe starts by draining and shredding canned green jackfruit to achieve a shredded meat-like texture. The jackfruit is cooked with sautéed onions, seasoned with chili powder and paprika, then simmered in a sauce combining tomato paste, apple cider vinegar, maple syrup, brown mustard, with salt. This combination balances tangy, sweet, and savory notes while infusing the jackfruit with flavor without overpowering it.
The cooking method creates a moist, richly coated jackfruit pulled pork that holds together in strands, mimicking a traditional pulled pork texture. The optional additions of cayenne for heat, smoked paprika for smokiness, or molasses for deeper sweetness customize the flavor profile. The dish is heated through in a skillet, making it ready to serve as a filling for sandwiches, tacos, or alongside sides.
This jackfruit pulled pork serves as a plant-based alternative for those seeking a pulled pork style dish with a tender texture and layered taste. Finished with any extra seasoning adjustments, it offers a balanced combination of spice, sweet tang, and subtle smokiness from the selected spices. The recipe provides a meat-free option with familiar pulled pork-style flavor and consistency.
Ingredients
- 2 (14 oz. cans) green jackfruit , drained
- 1 tablespoon olive oil
- 1/2 yellow onion , chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 cup tomato paste (no salt added)
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 teaspoon brown mustard spicy
- 1/4 teaspoon salt
Optional add-ins
- pinch of cayenne pepper (for a spicy BBQ sauce)
- pinch of smoked paprika (for a smoky BBQ sauce)
- 1 teaspoon blackstrap molasses (for a richer BBQ sauce)
- 1 to 2 garlic minced (saute with onion, if desired, cloves
Instructions
- Drain the 2 cans of jackfruit into a large mesh strainer and rinse them under running water. While the jackfruit is still in the strainer, use your fingers to "shred" the jackfruit into strands that resemble shredded meat. Rinse it again to remove any remaining brine, then set aside.
- Heat the olive oil in a large skillet over medium-high heat, then sauté the onion until it starts to soften, about 5 minutes. Add in the chili powder and paprika, and saute again for 30 seconds.
- Add in the tomato paste, vinegar, maple syrup, mustard, and salt and stir well to combine. You may want to add up to 1/4 cup of water at this point, to help the sauce come together and not stick to the pan.
- Add in the jackfruit, and stir well to get every piece coated with the sauce. Stir until heated through, and taste a piece to see if you need to adjust the seasoning. At this point, you can add more salt, extra optional spices for more heat or smoky flavor, or an extra splash of maple syrup if you prefer sweeter barbecue sauce.
- Serve the jackfruit pulled pork on a bun with your favorite coleslaw, or over a salad if you prefer. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 18g | 6% |
| Fat | 3g | 5% |
| Sodium | 296mg | 12% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 31mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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