Vegan Jackfruit “Pulled Pork” Recipe
A plant-based alternative to traditional pulled pork, featuring tender, shredded jackfruit simmered in a smoky-sweet barbecue and Cherry Coke sauce. Perfect for sandwiches, tacos, or wraps, this vegan dish is ideal for both comfort food lovers and healthy eaters.
Equipment
- Large Skillet
- forks for shredding
- Knife and Cutting Board
Ingredients
- 2 cans young jackfruit in water drained and shredded
- 1/2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1/2 cup barbecue sauce
- 1/4 cup orange juice
- 1/2 cup cherry Coke
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
- Add the shredded jackfruit to the skillet along with smoked paprika, chili powder, salt, and pepper. Pour in the orange juice and cherry Coke, and stir in the barbecue sauce.
- Let the jackfruit mixture simmer on medium-low heat for 15-20 minutes, allowing the flavors to meld and the jackfruit to soften and take on a “pulled” texture. Stir occasionally and, if needed, use a fork to gently shred the jackfruit pieces.
Notes
Ingredient Substitutions
- Cherry Coke: Replace with regular cola or omit for a more savory flavor.
- Orange Juice: Use apple juice or water with a dash of vinegar for acidity.
- Smoked Paprika: Regular paprika or ground cumin for a different flavor.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked jackfruit for up to 2 months in a sealed bag or container.
- Reheating: Reheat in a skillet over medium heat, adding a splash of barbecue sauce or water to retain moisture.
- Spicy Version: Add a dash of hot sauce or more chili powder.
- Tropical Twist: Swap orange juice for pineapple juice.
- Extra Smoky: Add a drop of liquid smoke or use hickory-smoked barbecue sauce.