Vegan Pulled “pork” Jackfruit BBQ

This recipe for Vegan Pulled “pork” Jackfruit BBQ uses just a few ingredients.  It’s so meaty, even non-vegans will love it.

If you’re looking for something you can serve to a crowd of mixed eaters, this is a good one. It can be ready in less than 30 minutes by skipping the last step.

Skip to the recipe box if you don’t need step by step instructions with photos.

Scroll on to see photos of the ingredients I use and what they look like as we go through the quick process of creating this tasty sandwich filling.

Grab your favorite barbeque sauce, an onion and a couple of cans of jackfruit. Be sure you get the jackfruit in brine, not syrup. I usually get mine at Trader Joe’s, but I also have bought it on Amazon. The following is an affiliate link and I get a few cents (at no cost to you) if you buy it through that link.

Slice the onion. I cut mine in half and then sliced each half in about 1/8th” slices. Sauté the onion in a dry skillet, splashing with water, broth or wine if necessary to deglaze the pan as the onions stick. Sauté until the onions are transparent and beginning to carmelize.

Drain the jackfruit into a colander and use your hands to squeeze out excess brine. While doing this you can shred the jackfruit just by pinching it and pulling it apart. You can use a fork for this too, but it’s not necessary. Some people like to remove the seed pod things, but I don’t mind them. They will soften when they cook and they can be broken up to be barely noticeable. The same goes for the core pieces that the shreddy parts are attached to.

Add the jackfruit to the cooked onions.

Pour the barbecue sauce on and stir well. I use a wooden spoon to press on any larger chunks of jackfruit to break them up.

Cover and simmer on low for about 15 minutes, stirring occasionally.  Remove lid and smash any larger pieces and make sure the barbeque sauce has been incorporated into all the jackfruit.

At this point, you could serve this, but to make the texture really reminiscent of traditional pulled pork, do the next step.

Line a baking sheet with parchment. Spread the jackfruit onto the baking sheet and bake in a 375 degree oven for about 15-20 minutes until some of the edges of the “meat” get crispy. Stir and give it another 5-10 minutes. This last step gives it that chewy, meaty texture.

Serve on your favorite rolls or bread topped with coleslaw or sauerkraut.  I’ve served it on a bowl of rice and that was really tasty too.

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Vegan Pulled "pork" Jackfruit BBQ

This recipe for Vegan Pulled "pork" Jackfruit BBQ uses just a few ingredients.  It's so meaty, even non-vegans will love it.

Course: Main Course

Cuisine: American, oil-free, vegan

Keyword: Vegan Pulled "pork" Jackfruit BBQ

Author: Trish Hall

Ingredients

• 1 onion size doesn't matter 😉
• 2 20 oz.cans jackfruit in brine
• 1.5-2 cups barbecue sauce Pick your favorite
• 1/2 cup water, broth or wine for deglazing the pan while cooking the onions

Instructions

1. Slice the onion into 1/8"-1/4" slices. Add to a heated, dry skillet. Sauté until translucent and beginning to carmelize. Splash water, broth or wine on the sticking parts if necessary. 

2. Drain the jackfruit into a colander and squeeze out excess brine. 

   Break up pieces, shredding it as it comes apart. 

3. Add jackfruit to the onions and stir to mix. 

4. Pour in the barbecue sauce. Start with half and add the rest if you want it saucier. 

   Stir to combine. Cover and simmer on low for about 15-20 minutes; stirring occasionally. 

5. Remove lid, smash up any larger pieces or pods. Everything should be tender by now. 

   At this point, you could serve it, but if you want the best possible replica of "pulled pork", do the next step. 

6. Line a baking sheet with parchment paper. 

   Spread the jackfruit mixture out and bake at 375 degrees for about 15-20 minutes until some edges are getting crispy. Stir and return to oven for another 5-10 minutes. 

7. Now it's ready to use in a sandwich or in a bowl as a topper for rice or other grain.