BBQ Vegan Pulled Jackfruit (Pulled ‘Pork’)
This BBQ vegan pulled jackfruit makes a great plant based alternative to pulled pork. The flavours are smoky, savoury and rich, with the jackfruit bringing in an amazing texture. Serve it in sandwiches, burgers, and wraps, or add to salads for a flavourful lunch or dinner. Gluten-free, easy to make.
I often talk about my love for jackfruit, and there is a good reason for that. As this recipe shows, it’s an incredibly versatile ingredient that’s a great option for creating homemade meat alternatives. It’s one of the first ingredients I discovered after going vegan, and still cook with it all the time!
Today, I’m back with a recipe that’s a favourite of mine. And if you’re like me – a huge fan of wholesome comfort food – I’m sure you will love it too! Prepare to have another delicious plant based meal added to your weekly dinner rotation.
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BBQ Vegan Pulled Jackfruit
Yes, jackfruit is in fact a fruit. But its rise in popularity over the last few years is unsurprising: due to its neutral flavour when unripe, it’s super versatile and can be used in a whole range of recipes.
For instance, here, we are making vegan pulled ‘pork’ using jackfruit. It’s roasted lightly to add a crispier texture. Then, the pulled jackfruit is served in a savoury, smoky BBQ sauce. I seriously can’t get enough of this sauce! It’s ridiculously flavourful and goes so well with the texture of the jackfruit.
Plus, this pulled jackfruit is very easy to make. No complicated ingredients are involved, but that definitely does not compromise on the flavour!
What jackfruit variety should I use?
You have probably seen jackfruit in a lot of different forms. For a pulled jackfruit recipe, it’s very important to use canned jackfruit in either water or brine. Don’t buy jackfruit that’s in a pre-made sauce. Ripe jackfruit will also not work.
This is because canned jackfruit in water/brine has a very neutral flavour, and simply absorbs whatever sauce you add to it.
Ingredients you will need
- Tinned jackfruit in water or brine.
- Olive oil.
- Cumin.
- BBQ sauce. Ensure vegan.
- Tamari. You can use soy sauce if not avoiding gluten.
- Tomato paste.
- Coconut sugar.
- Apple cider vinegar. Lemon juice also works.
- Water.
- Onion.
- Garlic.
- Cornstarch.
How to make pulled jackfruit
Firstly, preheat the oven to 180 degrees C (350 F). Line a large baking tray with parchment paper.
Drain and rinse the jackfruit, and transfer it to a large mixing bowl. Shred it using a fork so it resembles a pulled pork texture. Now add the cumin and half of the olive oil, stirring together well.
Transfer the jackfruit to the baking tray, spreading it out into a single layer. Bake in the preheated oven for 20 minutes, until crispy.
Meanwhile, prepare the sauce. Stir together the BBQ sauce, tamari, tomato paste, coconut sugar, apple cider vinegar, and water in a mixing bowl.
When the jackfruit is ready, heat the rest of the olive oil in a pan over a medium-high heat and add the onion and garlic. Cook for 3-4 minutes, until softened.
Now add the jackfruit, stir, and then add the sauce together with the cornstarch. Cook for a further 2-3 minutes, until the sauce thickens. Serve immediately.
How to serve vegan pulled ‘pork’
There are so many different ways to serve pulled jackfruit! As you can see, I love serving it in burgers with mashed avocado. You can also add it to sandwiches, wraps, or pita bread, together with a sauce of your choice. For instance, vegan sour cream or chunky guacamole both work really well.
You can also add this jackfruit to salads or nourish bowls. It can definitely make a boring salad taste delicious!
Storing and freezing
You can store BBQ pulled jackfruit in the fridge in an airtight container for up to around 3-4 days, reheating either on the stove or in the microwave.
This is also a freezer-friendly recipe. Store it in a freezer-friendly container for up to 3 months and reheat on the stove until fully thawed and warmed through.
More delicious jackfruit recipes
Let me know in the comments: have you ever tried making vegan pulled ‘pork’? If you give this BBQ pulled jackfruit a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Get the Recipe: BBQ Vegan Pulled Jackfruit (Pulled ‘Pork’)
Ingredients
- 2 cans jackfruit
- 2 tbsp olive oil
- 1 tsp cumin
- 1/3 cup BBQ sauce, ensure vegan
- 2 tbsp tamari
- 1 tbsp tomato paste
- 1 tbsp coconut sugar
- 2 tbsp apple cider vinegar
- 1/3 cup water
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp cornstarch
Equipment
- Conventional oven
- Baking tray
- Mixing bowl
- Frying pan or saucepan
Instructions
- Preheat the oven to 180 degrees C (350 F). Line a large baking tray with parchment paper.
- Drain and rinse the jackfruit, and transfer it to a large mixing bowl. Shred it using a fork so it resembles a pulled pork texture. Add the cumin and half of the olive oil, stirring together well.
- Transfer the jackfruit to the baking tray, spreading it out into a single layer. Bake in the preheated oven for 20 minutes, until crispy.
- Meanwhile, prepare the sauce. Stir together the BBQ sauce, tamari, tomato paste, coconut sugar, apple cider vinegar, and water in a mixing bowl.
- When the jackfruit is ready, heat the rest of the olive oil in a pan over a medium-high heat and add the onion and garlic. Cook for 3-4 minutes, until softened.
- Add the jackfruit, stir, and then add the sauce together with the cornstarch. Cook for a further 2-3 minutes, until the sauce thickens. Serve immediately.
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