Pulled Jackfruit Recipe
Make Pulled Jackfruit Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jackfruit & Main Filling
BBQ Sauce & Seasoning
Finishes & To Serve
Method
Jackfruit & Main Filling
- 1
Prepare the jackfruit
Drain and rinse the canned jackfruit well. Using your hands or two forks, pull apart each piece to shred the fruit into stringy, pulled-pork-like pieces. Remove any hard core pieces if present. Aim for about 3 to 4 cups shredded when combined from both cans.
- 2
Sauté aromatics
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.
- 3
Brown jackfruit
Add the shredded jackfruit to the skillet. Increase heat to medium-high and cook, stirring frequently, for 4–6 minutes so some edges brown and moisture reduces. This develops texture and flavor. If jackfruit is very wet, cook a bit longer to evaporate excess liquid.
- 4
Deglaze and season
Stir in 2 tablespoons apple cider vinegar and 1 tablespoon Worcestershire sauce, scraping any browned bits from the pan. Cook 1 minute to let the flavors combine.
BBQ Sauce & Seasoning
- 5
Make the sauce
In a bowl, whisk together 3 tablespoons tomato paste, 1/2 cup ketchup, 2 tablespoons brown sugar, 1 1/2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander (if using), 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup water until smooth.
- 6
Combine jackfruit and sauce
Pour the BBQ sauce into the skillet with the jackfruit and reduce heat to medium-low. Stir thoroughly so the jackfruit is evenly coated. Simmer uncovered, stirring occasionally, until the sauce thickens and is absorbed, about 10–15 minutes. If the mixture gets too dry, add 1–2 tablespoons water at a time.
- 7
Finishes & To Serve
- 8
Finish with acid and herbs
Stir in 1 tablespoon lemon or lime juice and 2 tablespoons chopped cilantro (if using) to brighten the flavors. Cook 1 additional minute, then remove from heat.
- 9
Serve
Toast buns lightly if desired. Pile 1/6 of the pulled jackfruit onto each bun (about 3/4 cup per serving). Top with coleslaw or pickles, extra BBQ sauce if desired, and serve immediately.
- 10
Make-ahead & storage
Cool completely, then store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently in a skillet with a splash of water to loosen the sauce.