Pulled Jackfruit (v) Recipe

Prep the jackfruit

Drain and rinse the canned jackfruit. Cut away and discard any hard core pieces. Using your fingers or two forks, shred the jackfruit into bite-sized, stringy pieces resembling pulled meat.

Simmer to soften and remove brine

Place the shredded jackfruit in a medium saucepan with 1 cup water or vegetable broth, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce (or tamari), 1 teaspoon liquid smoke, and 1 tablespoon maple syrup. Bring to a gentle simmer over medium heat, cover, and cook for 10–12 minutes until jackfruit is tender and has absorbed some flavor. Uncover and simmer 2–3 minutes more to reduce excess liquid. Remove from heat and drain any remaining liquid, reserving about 1–2 tablespoons.

While the jackfruit simmers, combine the spice rub ingredients in a small bowl: 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1 tsp salt, and 1/2 tsp red pepper flakes (if using). Mix until uniform.

Transfer the drained jackfruit to a large bowl or the saucepan used for simmering. Add the spice rub and toss thoroughly so the jackfruit is evenly coated. If the mixture seems dry, add 1–2 tablespoons of the reserved simmer liquid or a drizzle of olive oil to help distribute the spices.

Heat 1 tablespoon olive or neutral oil in a large skillet over medium-high heat. Add the seasoned jackfruit in an even layer and press slightly so pieces make contact with the pan. Let cook, undisturbed, for 3–4 minutes to develop color.

Stir or flip the jackfruit and continue cooking, stirring every 2–3 minutes, for 8–10 minutes more until edges are browned and some pieces are crisped. This step builds texture that mimics pulled meat.

While the jackfruit is crisping, whisk together the BBQ sauce: 3/4 cup ketchup, 1 tablespoon apple cider vinegar, 2 tablespoons maple syrup or brown sugar, 1 teaspoon soy sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 2 tablespoons water, and 1/4 teaspoon salt. Taste and adjust sweetness, tang, or salt as desired.

Reduce heat to medium-low. Pour the BBQ sauce over the browned jackfruit and stir to coat thoroughly. Simmer in the skillet for 3–5 minutes, stirring occasionally, until sauce thickens and clings to the jackfruit. If sauce becomes too thick, add a tablespoon of water to reach desired consistency.

Finish with 1 tablespoon fresh lime or lemon juice and 2 tablespoons chopped cilantro (if using). Stir to combine.

Serve the pulled jackfruit warm on burger buns, in tacos, or over rice. Top with vegan coleslaw or pickles as desired.

Leftovers: cool and store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or additional BBQ sauce.