Vegan Jackfruit Pulled Pork Southwest-Style
Vegan Jackfruit Pulled Pork Southwest-Style is a medium American (Southwest) Vegan recipe that serves 4. 350 calories per serving. Recipe by Those Vegan Chefs on YouTube.
Prep: 20 min | Cook: 1 hr 20 min | Total: 1 hr 55 min
Cost: $13.61 total, $3.40 per serving
Ingredients
- 2 cans Young Green Jackfruit (drained, rinsed, patted dry)
- 4 tablespoons Olive Oil (extra virgin)
- 1 large Onion (peeled, sliced; half for sauce, half for sauté)
- 5 cloves Garlic (peeled, sliced)
- 2 tablespoons White Miso Paste (smooth)
- 2 peppers Red Bell Peppers (cut into strips)
- 0.25 cup Golden Raisins
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Chinese Black Vinegar
- 2.5 cups Vegetable Stock (low sodium; 2 cups for sauce, 0.5 cup extra for braising)
- 2.5 cups Shiitake Mushrooms (sliced, stems removed)
- 1 teaspoon Salt (to taste)
- 2 cups Green Cabbage (shredded for slaw)
- 1 tablespoon Chili Lime Seasoning (store‑bought or homemade blend of chili powder and lime zest)
- 4 pieces Vegan Sandwich Buns (soft, toasted if desired)
Instructions
Prepare All Ingredients
Slice half of the onion, mince the garlic, cut the peppers into strips, slice the shiitake mushrooms, shred the cabbage, and drain and rinse the canned jackfruit. Pat the jackfruit dry with paper towels.
Time: PT10M
Caramelize Onion & Garlic
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, season with a pinch of salt, and sauté until they turn lightly golden, about 5 minutes.
Time: PT5M
Temperature: medium heat
Add Miso and Peppers
Stir in the white miso paste until fully incorporated, then add the pepper strips. Toast for 2‑3 minutes, allowing the peppers to soften and develop a smoky aroma.
Time: PT3M
Temperature: medium heat
Introduce Sweet Elements
Add the golden raisins, light brown sugar, rice wine vinegar, and black vinegar. Stir continuously for 2 minutes until the sugar dissolves and the raisins begin to plump.
Time: PT2M
Temperature: medium heat
Simmer the Base
Pour in 2 cups of vegetable stock, bring to a gentle simmer, and let cook for 5 minutes until the flavors meld and the sauce thickens slightly.
Time: PT5M
Temperature: medium heat
Blend the Braising Liquid
Transfer the entire mixture to a high‑speed blender and blend until smooth and glossy. Set the pureed sauce aside; this is the braising liquid.
Time: PT3M
Sauté Shiitake and Remaining Onion
In the same skillet, heat the remaining 2 tbsp olive oil over medium‑high heat. Add the sliced shiitake mushrooms and the remaining half of the onion, seasoning with a pinch of salt. Cook until the mushrooms release their liquid and turn golden, about 5 minutes.
Time: PT5M
Temperature: medium‑high heat
Braise the Jackfruit
Add the drained jackfruit to the skillet, pour the blended braising liquid over it, and add an extra 0.5 cup vegetable stock if the mixture looks dry. Cover and simmer gently for 45 minutes, stirring once halfway through.
Time: PT45M
Temperature: low simmer
Shred the Jackfruit
After 45 minutes, test the jackfruit for tenderness. Using two forks, gently pull the pieces apart until they resemble shredded pork. Cook uncovered for another 5 minutes to let the flavors absorb.
Time: PT5M
Temperature: low simmer
Assemble the Sandwiches
Place a generous spoonful of shredded cabbage slaw on the bottom half of each bun, top with the jackfruit‑shiitake mixture, drizzle with any remaining sauce, and finish with the top bun.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Vegan, Plant‑Based, Dairy‑Free, Nut‑Free
Allergens: Soy, Wheat (if non‑gluten buns are not used)
Ingredient Substitutions
- Instead of Young Green Jackfruit: young green coconut meat (shredded)
- Instead of Olive Oil: avocado oil
- Instead of Onion: shallots
- Instead of Garlic: garlic powder (1 tsp)
- Instead of White Miso Paste: soy sauce (1 tbsp)
- Instead of Red Bell Peppers: poblano peppers
- Instead of Golden Raisins: dried cranberries
- Instead of Light Brown Sugar: maple syrup (1 tsp)
- Instead of Rice Wine Vinegar: apple cider vinegar
- Instead of Chinese Black Vinegar: balsamic vinegar (1 tbsp)
- Instead of Vegetable Stock: water + bouillon cube
- Instead of Shiitake Mushrooms: cremini mushrooms
- Instead of Salt: soy sauce (adjust)
- Instead of Green Cabbage: red cabbage
- Instead of Chili Lime Seasoning: taco seasoning
- Instead of Vegan Sandwich Buns: lettuce wraps
Equipment Needed
- Large Skillet or Sauté Pan
- High‑Speed Blender
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Spatula
- Tongs (optional)
- Mixing Bowl
- Fork (for shredding jackfruit)
Critical Steps — Do Not Skip
- Blending the braising liquid to a smooth consistency.
- Maintaining a low simmer while braising the jackfruit to avoid burning the miso.
- Shredding the jackfruit to the right texture without over‑cooking.
Chef Tips from the Video
- Toast the peppers a little longer for extra smoky depth.
- Add a pinch of smoked paprika to the braising liquid for a richer Southwest flavor.
- For extra crunch, sprinkle toasted pumpkin seeds on the slaw.
Troubleshooting
Sauce is too thin after blending.
Simmer the sauce uncovered for a few more minutes to reduce, or stir in a teaspoon of cornstarch slurry.
Jackfruit does not shred easily.
Continue simmering for another 10‑15 minutes until the fibers separate easily with a fork.
Miso or peppers burn during the initial toast.
Reduce the heat to medium‑low and add a splash of water or stock to de‑glaze.
Storage
Refrigerator: Store the jackfruit mixture and slaw in airtight containers for up to 4 days.
Freezer: Freeze the cooked jackfruit mixture in a freezer‑safe bag for up to 1 month; reheat gently before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the braising liquid and store it in the fridge for up to 2 days.
- Shred the cabbage and toss with chili lime seasoning; keep refrigerated.
- Cook the jackfruit mixture a day ahead; reheat gently on the stove.
Frequently Asked Questions
What is the cultural significance and history of jackfruit pulled pork in American Southwest vegan cuisine?
Jackfruit pulled pork is a modern plant‑based reinterpretation of traditional Southern pulled pork, adopted by Southwest vegan chefs to capture the smoky, sweet‑spicy flavor profile while using a sustainable fruit native to South Asia. It reflects the growing trend of using jackfruit as a meat substitute in American comfort food.
What are the traditional regional variations of jackfruit pulled pork in vegan Southwest cooking?
In the Southwest, chefs often add chipotle or smoked paprika, use miso or adobo for umami, and pair the jackfruit with corn tortillas or buns. In other regions, you might find coconut milk‑based sauces or tropical fruit salsas instead of the miso‑pepper braise.
How is jackfruit pulled pork traditionally served in the American Southwest?
It is commonly served on soft sandwich buns or inside tacos, topped with fresh cabbage slaw, avocado slices, and a drizzle of spicy crema. The dish is often accompanied by pickled jalapeños or a side of roasted sweet potatoes.
What occasions or celebrations is jackfruit pulled pork traditionally associated with in vegan communities?
Vegan BBQ gatherings, summer cookouts, and plant‑based holiday feasts often feature jackfruit pulled pork as the centerpiece because it mimics the beloved pulled‑pork sandwich without animal products.
What makes jackfruit pulled pork special or unique in Southwest vegan cuisine?
The combination of sweet raisins, miso depth, and smoky peppers creates a complex flavor that mirrors the caramelized notes of traditional pork. The texture of young green jackfruit, when shredded, closely resembles pulled pork, making it a satisfying meat‑free alternative.
What are the most common mistakes to avoid when making jackfruit pulled pork from the YouTube channel Those Vegan Chefs?
Common errors include overheating the miso which can become bitter, not allowing the jackfruit enough time to become tender, and using too much liquid which prevents the sauce from thickening. Follow the low‑simmer steps and shred the jackfruit only after it is fully tender.
Why does this jackfruit pulled pork recipe use miso instead of traditional BBQ sauce?
Miso adds a deep umami richness that complements the sweet raisins and smoky peppers, creating a layered flavor profile that plain BBQ sauce cannot provide. It also helps balance the acidity from the vinegars.
Can I make the jackfruit pulled pork ahead of time and how should I store it?
Yes, the braised jackfruit can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove, adding a splash of stock if it looks dry.
What does the YouTube channel Those Vegan Chefs specialize in?
The YouTube channel Those Vegan Chefs specializes in plant‑based comfort food recipes, focusing on creative vegan twists of classic dishes, detailed technique explanations, and accessible ingredients for home cooks.
How does the YouTube channel Those Vegan Chefs' approach to vegan Southwest cooking differ from other vegan cooking channels?
Those Vegan Chefs blends authentic Southwest flavor profiles—like miso, smoked peppers, and chili lime seasoning—with vegan ingredients, emphasizing bold, smoky tastes while keeping recipes simple and budget‑friendly, unlike channels that focus solely on raw or minimalist vegan fare.
Last updated: September 6, 2026
