Pulled Jackfruit (v) Recipe
Make Pulled Jackfruit (v) 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 seasoning
Sauce (sweet-smoky barbecue style)
To finish & serve
Method
Jackfruit & main seasoning
- 1
Prepare and shred jackfruit
Drain and rinse the canned green jackfruit. Use your hands or two forks to pull apart the jackfruit into bite-sized shreds, removing any hard core pieces. Aim for a pulled texture similar to shredded meat. You should have about 2 cups shredded.
- 2
Sauté aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté for 5–7 minutes, stirring occasionally, until soft and starting to brown. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn.
- 3
Season jackfruit
Add the shredded jackfruit to the skillet and toss to combine with onion and garlic. Sprinkle smoked paprika, ground cumin, ground coriander, onion powder, black pepper, and 1 teaspoon salt over the jackfruit. Stir well to coat and cook for 4–5 minutes so the spices bloom and the jackfruit begins to brown in spots.
Sauce (sweet-smoky barbecue style)
- 4
Mix sauce
While the jackfruit cooks, whisk together 3/4 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup (or brown sugar), 1 tablespoon soy sauce, 1 teaspoon hot sauce (if using), 1/2 teaspoon liquid smoke (if using), and 1/4 cup water in a bowl until smooth.
- 5
Combine jackfruit and sauce
Pour the prepared sauce into the skillet with the seasoned jackfruit. Stir to coat thoroughly, scraping any browned bits from the pan. Reduce heat to low, cover, and simmer gently for 12–15 minutes, stirring every 3–4 minutes, until the jackfruit has softened and absorbed the flavors. If the mixture looks dry, add 1–2 tablespoons water as needed.
- 6
Reduce and thicken
Remove the lid, increase heat to medium-low, and cook uncovered for an additional 3–5 minutes to reduce and thicken the sauce to a sticky consistency. Taste and adjust seasoning with more salt, vinegar, or sweetener to balance acidity and sweetness.
To finish & serve
- 7
Brighten and finish
Stir 1 tablespoon fresh lemon juice into the jackfruit and fold in 1–2 tablespoons chopped cilantro or parsley, if using. This brightens the flavors and cuts through the sweetness.
- 8
Serve
Pile the pulled jackfruit onto toasted burger buns or warm tortillas. Top with coleslaw if desired for crunch and extra tang. Serve hot.
- 9
Make ahead & storage
Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water, or microwave until warmed through. The flavors often improve after a day or two.
