Slow Cooked Pulled Jackfruit

I grabbed jackfruit on a whim during a rainy grocery run, skeptical it could ever stand in for pulled pork. The can sat in my pantry for weeks until a friend mentioned how her sister served it at a backyard cookout and no one noticed it wasn't meat. That night, I shredded those pale chunks with my fingers, tossed them into the slow cooker with smoky spices, and by morning my kitchen smelled like a summer barbecue pit.

The first time I made this for my neighbor, she piled it high on a soft bun with tangy slaw and took a huge bite before I could mention it was plant-based. She paused mid-chew, looked at me with wide eyes, and said it tasted exactly like the pulled pork her dad used to smoke all weekend. I've been making double batches ever since.

Ingredients

• Young green jackfruit in brine: This is the magic ingredient that shreds into tender, stringy pieces just like slow-cooked meat, make sure it's young and in brine, not the sweet ripe kind in syrup.
• Onion and garlic: Sautéing these first builds a sweet, aromatic base that melts into the sauce and keeps every bite from tasting flat.
• Barbecue sauce: Choose a thick, smoky vegan brand or make your own, this is where most of the flavor lives so don't settle for something watery or too sweet.
• Tomato paste: A spoonful adds body and a hint of umami that rounds out the tangy sauce.
• Apple cider vinegar: Brightens the whole dish with a sharp tang that cuts through the richness.
• Maple syrup: Balances the vinegar and spice with just enough sweetness, without making it taste like dessert.
• Smoked paprika, cumin, and chili powder: These three give you that deep, smoky, slightly spicy backbone that makes it taste like it's been smoking for hours.
• Vegetable broth: Keeps everything moist during the long cook and helps the jackfruit soak up all those layers of flavor.

Instructions

Prep the jackfruit:

Drain and rinse the canned jackfruit, then use your hands or two forks to shred it into stringy pieces, cutting away any tough cores you find. It should look ragged and pulled apart, just like shredded pork.

Sauté the aromatics:

Heat a splash of oil in a large skillet over medium heat, then cook the chopped onion until it turns soft and translucent, about five minutes. Toss in the minced garlic and stir for another minute until it smells fragrant and sweet.

Combine in the slow cooker:

Scrape the onion and garlic into your slow cooker, then add the shredded jackfruit, barbecue sauce, tomato paste, vinegar, maple syrup, smoked paprika, cumin, chili powder, black pepper, salt, and vegetable broth. Stir everything together until the jackfruit is coated in that rich, smoky sauce.

Slow cook low and slow:

Cover the slow cooker and let it work on low for four hours, until the jackfruit is melt-in-your-mouth tender and has soaked up all those bold flavors. The longer it sits, the better it tastes.

Shred and season:

Use two forks to pull apart any larger pieces of jackfruit, then taste and add more salt, pepper, or a splash of vinegar if it needs a lift. The texture should be soft, stringy, and ready to pile onto a bun.

Serve and enjoy:

Spoon the pulled jackfruit onto burger buns or tortillas, then top with crunchy coleslaw and tangy pickles. Serve it warm and watch it disappear.

Save

I brought this to a potluck once, labeled it as barbecue jackfruit, and watched a guy come back for thirds before admitting he thought it was actual pork. His girlfriend laughed and said she'd been trying to get him to eat more plants for months. That moment reminded me that good food doesn't need to announce itself, it just needs to taste like home.

How to Pick the Right Jackfruit

Always look for young green jackfruit packed in brine or water, never the sweet ripe kind meant for desserts. I once grabbed the wrong can and ended up with a sticky, fruity mess that tasted nothing like barbecue. The young stuff has a neutral flavor and a firm texture that shreds beautifully, just like slow-cooked meat.

Making It Your Own

This recipe is forgiving, so feel free to swap the spices or try a different barbecue sauce to match your mood. I've added a pinch of cayenne for heat, stirred in a spoonful of molasses for depth, and even tossed in some liquid smoke when I wanted that campfire vibe. Every batch turns out a little different, and that's part of the fun.

Serving Ideas and Leftovers

This pulled jackfruit is perfect piled on buns with coleslaw, but it's also incredible over rice, tucked into tacos, or stirred into baked beans. Leftovers keep for up to five days in the fridge and taste even better the next day once the flavors have had time to meld. I've even frozen it in portions and pulled it out for quick weeknight dinners when I didn't feel like cooking.

• Try it over crispy baked sweet potato rounds for a fun twist on nachos.
• Stir leftovers into scrambled tofu or a breakfast burrito for a smoky morning kick.
• Reheat gently on the stovetop with a splash of broth to keep it moist and tender.

Save

This dish taught me that comfort food doesn't have to come from tradition, sometimes it comes from curiosity and a willingness to try something new. I hope it brings the same warmth to your table that it's brought to mine.

Recipe FAQs

→ What is jackfruit and why is it used here?

Jackfruit is a large tropical fruit with a fibrous texture that, when shredded, resembles pulled meat, making it a popular plant-based filling.

→ How long should the jackfruit cook for best results?

Slow cooking for about 4 hours allows the jackfruit to absorb the smoky barbecue flavors and become tender.

→ Can I make this dish gluten-free?

Yes, simply use gluten-free buns or tortillas along with gluten-free barbecue sauce options.

→ What optional toppings complement this dish well?

Coleslaw and pickles add a refreshing crunch and tang that balance the smoky richness.

→ Is it possible to crisp the jackfruit after cooking?

Yes, spreading the cooked jackfruit on a baking sheet and broiling for 5 minutes crisps the edges nicely.