What is Jackfruit? How to Make Jackfruit Vegan Pulled Pork
What is Jackfruit? How to Make Jackfruit Vegan Pulled Pork is a medium American (Vegan) recipe that serves 4. 350 calories per serving. Recipe by Peter Su on YouTube.
Prep: 35 min | Cook: 2 hrs 15 min | Total: 3 hrs 10 min
Cost: $17.14 total, $4.29 per serving
Ingredients
- 2 cans Young Green Jackfruit (20‑oz cans, drained and rinsed; unripe (green‑yellow) for neutral flavor)
- 2 tablespoons Olive Oil (extra‑virgin, for sautéing and coating the baking sheet)
- 1 medium Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegan Worcestershire Sauce
- 1 teaspoon Liquid Smoke
- 1 cup Vegetable Stock (low‑sodium)
- 1 cup Vegan Barbecue Sauce (store‑bought or homemade)
- 4 pieces Whole Wheat Buns (soft, sandwich size)
- 2 cups Shredded Cabbage (green cabbage, finely shredded)
- 1/2 cup Shredded Carrot
- 3 tablespoons Vegan Mayonnaise
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Sugar
Instructions
Preheat Oven & Prepare Work Surface
Preheat the oven to 350°F (175°C). Line your countertop or cutting area with plastic wrap to prevent the sticky jackfruit from adhering to surfaces.
Time: PT5M
Temperature: 350°F
Oil the Knife and Jackfruit
Lightly coat the chef’s knife and the exterior of the jackfruit with a thin layer of olive oil to reduce sticking.
Time: PT2M
Cut and Core the Jackfruit
Cut the jackfruit in half lengthwise (it can be tough, so saw slowly). Then cut each half into quarters. Trim away the hard core at the top of each quarter slice.
Time: PT8M
Remove Pods and Seeds
Pull out the fleshy pods from each quarter and separate the seeds. Place the pods in a large bowl and the seeds in a separate bowl (seeds can be roasted later if desired).
Time: PT5M
Rinse and Dry Pods
Rinse the jackfruit pods under cold water to remove any residue, then pat them dry with a clean kitchen towel.
Time: PT3M
Sauté Aromatics
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium
Season and Add Jackfruit
Add the jackfruit pods to the skillet. Sprinkle with smoked paprika, cumin, chili powder, salt, and black pepper. Stir in 2 tbsp vegan Worcestershire sauce and 1 tsp liquid smoke. Mix well to coat evenly.
Time: PT3M
Simmer in Stock
Pour 1 cup vegetable stock into the skillet, bring to a gentle simmer, then reduce heat to low, cover, and let it cook for 45 minutes, or until most of the liquid is absorbed and the jackfruit pieces have softened and begun to shred.
Time: PT45M
Bake to Deepen Flavor
Spread the softened jackfruit evenly on a lightly oiled baking sheet. Bake in the preheated oven for 75 minutes, stirring once halfway, until the mixture is browned and any remaining moisture has evaporated.
Time: PT75M
Temperature: 350°F
Add Barbecue Sauce
Remove the sheet from the oven, drizzle 1 cup vegan barbecue sauce over the baked jackfruit, toss to coat, and return to the oven for an additional 15 minutes to caramelize the sauce.
Time: PT15M
Temperature: 350°F
Prepare Vegan Coleslaw
In a bowl, combine shredded cabbage, shredded carrot, vegan mayo, apple cider vinegar, sugar, salt, and pepper. Mix until evenly coated. Refrigerate until serving.
Time: PT5M
Assemble Sandwiches
Slice the whole wheat buns, toast lightly if desired, then spoon a generous portion of the jackfruit “pulled pork” onto each bun and top with a heap of vegan coleslaw.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 6 g
Dietary info: Vegan, High Fiber, Low Fat, Low Calorie, Gluten (contains wheat)
Allergens: Soy, Wheat, Mustard
Ingredient Substitutions
- Instead of Young Green Jackfruit: Fresh young jackfruit (about 2 lbs)
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Onion: Shallot, Leek
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Smoked Paprika: Regular paprika + a dash of liquid smoke
- Instead of Ground Cumin: Ground coriander
- Instead of Chili Powder: Paprika, Cayenne pepper (pinch)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Vegan Worcestershire Sauce: Soy sauce (1 tbsp) + a dash of apple cider vinegar
- Instead of Liquid Smoke: Smoked paprika (extra)
- Instead of Vegetable Stock: Water + extra salt
- Instead of Vegan Barbecue Sauce: Homemade BBQ sauce (tomato paste, maple syrup, vinegar, spices)
- Instead of Whole Wheat Buns: Gluten‑free buns
- Instead of Shredded Cabbage: Pre‑shredded coleslaw mix
- Instead of Shredded Carrot: Grated carrot
- Instead of Vegan Mayonnaise: Aquafaba mayo
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Sugar: Maple syrup (1/2 tsp)
Equipment Needed
- Sharp Chef Knife
- Cutting Board
- Plastic Wrap
- Large Skillet or Frying Pan
- Mixing Bowls
- Baking Sheet
- Oven
- Spatula or Tongs
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Cutting and cleaning the jackfruit without injury.
- Simmering the jackfruit until the liquid is mostly absorbed.
- Baking long enough to develop a deep, caramelized color.
- Adding the barbecue sauce and finishing the bake to achieve a sticky glaze.
Chef Tips from the Video
- If fresh jackfruit is unavailable, canned young jackfruit in brine works perfectly and saves prep time.
- Shred the cooked jackfruit with two forks, mimicking pulled pork texture.
- Toast the buns lightly on a skillet with a dab of oil for extra crunch.
- Add a pinch of smoked salt for an extra depth of smoky flavor.
Troubleshooting
Jackfruit is still tough after simmering.
Continue simmering uncovered for another 10‑15 minutes, adding a splash more vegetable stock if it dries out.
The mixture becomes too dry before the bake.
Cover the baking sheet loosely with foil and add a few tablespoons of water or stock, then continue baking.
Jackfruit turns soggy after adding barbecue sauce.
Increase the final bake time by 5‑10 minutes, spreading the mixture thinly to allow excess sauce to evaporate.
Storage
Refrigerator: Store the cooked jackfruit and coleslaw in airtight containers for up to 4 days.
Freezer: Freeze the cooked jackfruit in a freezer‑safe bag for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the jackfruit mixture up to step 9; store in the fridge and add barbecue sauce later before reheating.
- Prepare the coleslaw a day ahead; it actually tastes better after the flavors meld.
- Reheat the jackfruit in a skillet over medium heat with a splash of water to restore moisture.
Frequently Asked Questions
What is the cultural significance and history of jackfruit in South Asian cuisine?
Jackfruit has been cultivated for over two thousand years in southern India and Malaysia, where it is known as the "bubblegum fruit" because of its sweet tropical flavor. It is a staple in many regional dishes, used both ripe for desserts and unripe as a meat substitute in curries and stews.
What are traditional regional variations of jackfruit dishes in Indian cuisine?
In India, unripe jackfruit (kathal) is often cooked in spicy gravies like "Kathal ki Sabzi" or used in biryanis, while ripe jackfruit is sliced for sweets or added to milk‑based desserts. Southern states such as Kerala and Tamil Nadu have the most diverse jackfruit preparations.
How is jackfruit traditionally served in a vegan pulled‑pork sandwich in American BBQ culture?
The modern American vegan twist shreds unripe jackfruit, simulates pulled pork texture, coats it in smoky barbecue sauce, and serves it on a soft bun with crunchy coleslaw—mirroring the classic Southern pulled‑pork sandwich while keeping it plant‑based.
What occasions or celebrations is a pulled‑pork style sandwich traditionally associated with in Southern United States cuisine?
Pulled‑pork sandwiches are a staple at backyard barbecues, picnics, and casual gatherings, especially during summer holidays like the Fourth of July and Memorial Day. The vegan version fits the same festive vibe while catering to plant‑based guests.
What authentic ingredients give jackfruit its "pulled pork" texture compared to other plant‑based proteins?
Young green jackfruit’s fibrous, stringy flesh naturally separates into shreds when cooked, unlike beans or tofu. This unique texture, combined with smoky spices and liquid smoke, creates the closest plant‑based mimic of shredded pork.
What are the most common mistakes to avoid when making Jackfruit Pulled Pork Barbecue Sandwich from Peter Su's recipe?
Common errors include using ripe jackfruit (which is sweet and won’t shred), not oiling the knife leading to a messy cut, under‑simmering the jackfruit so it stays firm, and skipping the final bake which prevents the sauce from caramelizing.
Why does this recipe simmer the jackfruit for 45 minutes before baking instead of baking it straight away?
Simmering allows the jackfruit to absorb the seasoned broth and become tender, ensuring the fibers separate easily. Baking afterward then dries out excess moisture and develops a deep, caramelized crust that mimics the smoky bark of real pulled pork.
Can I make the Jackfruit Pulled Pork Barbecue Sandwich ahead of time and how should I store it?
Yes. Prepare the jackfruit mixture up to the point before adding the final barbecue sauce, store it in an airtight container in the refrigerator for up to 4 days, then add sauce and reheat before serving. The coleslaw can also be made a day ahead and kept chilled.
What texture and appearance should I look for to know the jackfruit is done?
The jackfruit should be fork‑tender, easily shreddable, and have a deep brown, slightly crisp exterior after baking. The sauce should cling to the pieces in a glossy, sticky coating without excess liquid pooling.
What does the YouTube channel Peter Su specialize in?
The YouTube channel Peter Su focuses on plant‑based cooking, offering easy‑to‑follow tutorials that highlight nutritious, high‑fiber alternatives to traditional meat dishes, often with a health‑conscious twist.
How does the YouTube channel Peter Su's approach to vegan cooking differ from other vegan cooking channels?
Peter Su emphasizes simple, ingredient‑light recipes that use readily available grocery items, combines detailed nutritional info with cultural background, and often showcases how to recreate classic comfort foods—setting his channel apart with a balance of health focus and comfort flavor.
Last updated: August 30, 2026
