Slow Cooked Pulled Jackfruit (Printable)

Tender jackfruit simmered in smoky barbecue sauce, ideal for sandwiches, tacos, or bowls.

# What You'll Need:

→ Produce

01 - 2 cans (14 oz each) young green jackfruit in brine, drained and rinsed
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced

→ Sauce & Seasonings

04 - 1 cup vegan barbecue sauce
05 - 2 tbsp tomato paste
06 - 1 tbsp apple cider vinegar
07 - 1 tbsp maple syrup
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp chili powder
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp salt, adjust to taste
13 - 1/2 cup vegetable broth

→ Optional for Serving

14 - 4 burger buns or tortillas
15 - Coleslaw
16 - Pickles

# How-to Steps:

01 - Remove the tough core from the jackfruit and shred the pieces using your fingers or two forks until resembling pulled pork texture.
02 - Heat a splash of oil in a large skillet over medium heat. Cook the chopped onion until translucent, approximately 5 minutes, then add the garlic and cook for an additional minute.
03 - Transfer the sautéed onion and garlic to the slow cooker. Add the shredded jackfruit, barbecue sauce, tomato paste, apple cider vinegar, maple syrup, smoked paprika, cumin, chili powder, black pepper, salt, and vegetable broth. Stir thoroughly to combine.
04 - Cover and cook on low heat for 4 hours, or until the jackfruit is tender and infused with the sauce flavors.
05 - Use two forks to further shred the jackfruit if necessary. Taste and adjust seasoning before serving.
06 - Serve the warm jackfruit mixture on burger buns or tortillas. Optionally top with coleslaw or pickles according to preference.

# Expert Pointers:

01 -
  • It fools even the pickiest eaters who swear they need meat at every meal.
  • Your house fills with that deep, smoky aroma that makes everyone wander into the kitchen asking whats for dinner.
  • You can walk away for hours while the slow cooker does all the work, no babysitting required.
02 -
  • Don't skip draining and rinsing the jackfruit or your dish will taste like the brine and turn out mushy instead of tender.
  • Sautéing the onion and garlic before adding them to the slow cooker makes a huge difference, raw onions can taste sharp and never fully soften in the sauce.
  • If you want crispy edges, spread the cooked jackfruit on a baking sheet and broil it for five minutes, it adds a caramelized crunch that takes this to the next level.
03 -
  • Let the jackfruit sit in the sauce for at least an hour after cooking if you have time, it soaks up even more flavor and gets more tender.
  • Use a homemade barbecue sauce if you want full control over sweetness and spice, store-bought can be hit or miss.
  • If you're serving a crowd, double the recipe and keep it warm in the slow cooker on the lowest setting, it stays perfect for hours.

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