Pulled Jackfruit Recipe

Prepare jackfruit

Drain and rinse the canned young jackfruit. Trim off any hard core pieces and seeds if present. Using your hands or two forks, shred the jackfruit into bite-sized, pulled pieces (about 2 cups shredded). If pieces are large, cut them to approximate pulled-pork size.

Heat a large skillet or sauté pan over medium heat and add 2 tbs olive oil. When oil shimmers, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic to the pan and cook for 30–45 seconds, until fragrant, taking care not to burn the garlic.

Add the shredded jackfruit to the pan and stir to combine with the onion and garlic. Cook for 3–4 minutes, stirring occasionally to let the jackfruit start to pick up color.

Pour in 1 cup vegetable broth. Scrape any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until most of the liquid has evaporated and the jackfruit is tender and pullable.

While the jackfruit simmers, in a small bowl whisk together the barbecue sauce (3 tbs), tomato paste (1 tbs), apple cider vinegar (1 tbs), soy sauce (1 tsp), maple syrup or brown sugar (1 tsp), smoked paprika (1 tsp), ground cumin (1 tsp), chili powder (1 tsp), ground black pepper (1 tsp), and 1/2 tsp salt until smooth.

Pour the prepared sauce over the simmered jackfruit. Stir to coat thoroughly. Increase heat to medium and cook for 4–6 minutes, stirring occasionally, until the sauce thickens and clings to the jackfruit.

Taste and adjust seasoning: add more salt, vinegar, or maple syrup to balance sweetness/acidity as desired.

Once the sauce is thick and the jackfruit is well-coated, remove the pan from heat. Stir in 1 tsp fresh lime juice and 2 tbs chopped cilantro to brighten flavors.

To serve, pile the pulled jackfruit onto hamburger or slider buns and top with coleslaw. Alternatively serve over rice, in tortillas, or alongside roasted vegetables.

Leftovers: Cool to room temperature, transfer to an airtight container, and refrigerate up to 4 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce.