Vegan Bbq Jackfruit (perfect in tacos or burritos!)
VEGAN BBQ JACKFRUIT (perfect in tacos or burritos!) is a easy Mexican recipe that serves 4. 304 calories per serving. Recipe by Kristen Pound on YouTube.
Prep: 17 min | Cook: 28 min | Total: 55 min
Cost: $12.12 total, $3.03 per serving
Ingredients
- 2 20‑ounce cans Green Jackfruit in Brine (Drain, rinse, and shred by hand; use brine for extra flavor)
- 1 medium White Onion (Sliced into half‑moon crescents)
- 3‑4 cloves Garlic (Minced)
- 0.5 cup Vegetable Broth (Used instead of oil for sautéing)
- 1 tablespoon Chili Lime Seasoning Blend (Trader Joe’s brand; adds citrus heat)
- 1 teaspoon Ground Cumin (Freshly ground for best flavor)
- 1 teaspoon Dried Oregano (Mexican oregano preferred if available)
- 2 tablespoons Taco Seasoning (Store‑bought; adjust to taste)
- 1 teaspoon Salt (Adjust after tasting)
- 0.25 teaspoon Liquid Smoke (Optional; adds smoky depth)
- 1 lime Lime Juice (Freshly squeezed; about 2 Tbsp)
- 0.5 cup Barbecue Sauce (Choose a less‑sweet vegan BBQ sauce; start with ½ cup and add more if needed)
- to taste Black Pepper (Freshly ground)
- 2 tablespoons Fresh Cilantro (Chopped; optional garnish)
Instructions
Prepare the Jackfruit
Drain and rinse both cans of jackfruit, then shred it by hand in a large bowl until it resembles pulled pork strands, leaving a few larger pieces for texture.
Time: PT5M
Slice the Onion
Trim the root end, halve the white onion and slice into half‑moon crescents.
Time: PT2M
Mince the Garlic
Peel and mince 3‑4 garlic cloves.
Time: PT2M
Sauté Onion in Broth
Heat the pot over medium heat, add ½ cup vegetable broth, then add the sliced onion. Cook, stirring occasionally, until the onion is soft and lightly golden.
Time: PT6M
Temperature: Medium heat
Add Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Time: PT1M
Temperature: Medium heat
Combine Jackfruit
Add the shredded jackfruit to the pot and stir to mix with the onion‑garlic mixture.
Time: PT2M
Temperature: Medium heat
Season and Toast
Add 1 Tbsp chili‑lime seasoning, 1 tsp ground cumin, 1 tsp dried oregano, 2 Tbsp taco seasoning, 1 tsp salt, ¼ tsp liquid smoke, and the juice of one lime. Stir well and let the mixture cook for about 5 minutes so the spices toast and coat the jackfruit.
Time: PT5M
Temperature: Medium heat
Add Barbecue Sauce
Pour in ½ cup BBQ sauce (add more later if you like it saucier) and stir until the jackfruit is evenly coated.
Time: PT2M
Temperature: Medium heat
Simmer
Cover the pot with a lid and let the jackfruit simmer for 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Time: PT15M
Temperature: Medium‑low heat
Finish with Pepper and Cilantro
Season with freshly ground black pepper to taste and stir in chopped cilantro (if using). Give a final quick stir and remove from heat.
Time: PT2M
Serve or Store
Use the BBQ jackfruit immediately in tacos, burrito bowls, nachos, or taquitos, or let it cool and store in an airtight container.
Time: PT0M
Nutrition Facts
- Calories
- 304
- Protein
- 4.5 g
- Carbohydrates
- 162 g
- Fat
- 1.4 g
- Fiber
- 7 g
Dietary info: Vegan, Dairy‑Free, Nut‑Free, Gluten‑Free (with gluten‑free BBQ sauce)
Allergens: Soy (possible in BBQ sauce), Gluten (if BBQ sauce contains wheat)
Ingredient Substitutions
- Instead of Green Jackfruit in Brine: Young green jackfruit in water, Canned jackfruit in oil (drained)
- Instead of White Onion: Yellow onion
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Vegetable Broth: Water, Chicken broth (non‑vegan)
- Instead of Chili Lime Seasoning Blend: Chili powder + lime zest (½ tsp each)
- Instead of Ground Cumin: Cumin seeds (toasted & ground)
- Instead of Dried Oregano: Italian oregano
- Instead of Taco Seasoning: Homemade taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Liquid Smoke: Smoked paprika (¼ tsp)
- Instead of Lime Juice: Bottled lime juice
- Instead of Barbecue Sauce: Homemade BBQ sauce, No sauce (dry version)
- Instead of Black Pepper: White pepper
- Instead of Fresh Cilantro: Parsley (less flavor)
Equipment Needed
- Large Mixing Bowl
- Pot or Skillet
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Lid for Pot
- Citrus Juicer (optional) (optional)
Critical Steps — Do Not Skip
- Shred the jackfruit to a stringy, pulled‑pork texture
- Sauté onions in broth until golden without oil
- Toast the spice blend for 5 minutes to develop flavor
- Simmer with BBQ sauce for 15 minutes to thicken
- Stir in fresh cilantro at the end for brightness
Chef Tips from the Video
- Add a pinch of smoked paprika instead of liquid smoke for a deeper smoke flavor
- For extra heat, stir in ½ tsp chipotle powder or a dash of hot sauce
- Toast the shredded jackfruit briefly in a dry pan before adding broth for a slightly caramelized texture
Troubleshooting
Jackfruit is too watery
Drain the canned jackfruit well, then pat dry with paper towels before shredding.
Sauce is too thin
Simmer uncovered for an extra 5‑10 minutes or add a splash of tomato paste.
Flavor is bland
Adjust with extra lime juice, salt, or a pinch more taco seasoning before serving.
Jackfruit pieces are too tough
Cook an additional 5‑10 minutes until the larger chunks soften.
Storage
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze in a freezer‑safe bag for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- The jackfruit keeps well refrigerated; reheat gently in a skillet or microwave
- Make a double batch and freeze portions for quick meals
Frequently Asked Questions
What is the cultural significance and history of Mexican‑inspired BBQ jackfruit in vegan cuisine?
While jackfruit is native to South Asia, it has become a staple in vegan cooking worldwide as a plant‑based substitute for shredded meat. The Mexican‑style BBQ seasoning blends traditional spices like cumin, chili, and lime, giving the jackfruit a familiar taco‑filling flavor that fits into the broader trend of plant‑based adaptations of classic Mexican dishes.
What are the traditional regional variations of shredded jackfruit dishes in Mexican cuisine?
In authentic Mexican cuisine, shredded pork (carnitas) is common. Vegan cooks replace it with jackfruit, often seasoned with orange juice, bay leaves, and Mexican oregano. The version in this recipe swaps orange for lime and adds a smoky BBQ sauce, creating a fusion twist rather than a historic regional variant.
How is Mexican‑inspired BBQ jackfruit traditionally served in Mexico or Mexican‑influenced communities?
Traditional pulled‑pork style fillings are served in soft corn tortillas, topped with fresh cilantro, diced onion, and a squeeze of lime. This vegan jackfruit version follows the same serving style, making it perfect for tacos, burrito bowls, or as a topping for nachos.
What occasions or celebrations is Mexican‑inspired BBQ jackfruit commonly associated with in vegan gatherings?
The dish is popular at casual gatherings, taco nights, potlucks, and vegan BBQs because it can be made ahead, served warm or at room temperature, and pairs well with a variety of toppings and sides.
What authentic ingredients are essential for Mexican‑inspired BBQ jackfruit and what are acceptable substitutes?
Key ingredients include canned green jackfruit, chili‑lime seasoning, cumin, oregano, taco seasoning, lime juice, and BBQ sauce. Substitutes can be homemade chili‑lime mix, smoked paprika for liquid smoke, and any vegan BBQ sauce you prefer.
What other Mexican dishes pair well with Mexican‑inspired BBQ jackfruit?
Serve it alongside Mexican rice, black beans, guacamole, fresh salsa, pickled red onions, or a simple corn salad for a complete Mexican‑style meal.
What makes Mexican‑inspired BBQ jackfruit special or unique in vegan Mexican cuisine?
The combination of smoky liquid smoke (or smoked paprika), tangy lime, and a sweet‑savory BBQ sauce creates a layered flavor profile that mimics the complexity of traditional carnitas while remaining entirely plant‑based.
What are the most common mistakes to avoid when making Mexican‑inspired BBQ jackfruit?
Common errors include not draining the jackfruit well (resulting in excess salt), overcooking the onions so they burn, adding too much BBQ sauce which can make the dish overly sweet, and skipping the spice‑toasting step which leaves the flavor flat.
Why does this Mexican‑inspired BBQ jackfruit recipe use vegetable broth instead of oil for sautéing?
Using broth keeps the dish oil‑free and adds moisture, allowing the jackfruit to absorb flavor without becoming greasy, which aligns with the creator’s low‑oil, vegan cooking philosophy.
Can I make Mexican‑inspired BBQ jackfruit ahead of time and how should I store it?
Yes, the jackfruit can be prepared up to five days in advance. Store it in an airtight container in the refrigerator and reheat gently in a skillet or microwave before serving. It also freezes well for up to two months.
What texture and appearance should I look for when the Mexican‑inspired BBQ jackfruit is done?
The jackfruit should be tender with a slightly caramelized, glossy coating. Larger pieces will have softened, and the sauce should cling to the strands without pooling.
How do I know when Mexican‑inspired BBQ jackfruit is done cooking?
When the sauce has thickened, the jackfruit pieces are tender, and the aromas of cumin, lime, and smoked flavor are pronounced, the dish is ready. A quick taste test for seasoning will confirm.
What does the YouTube channel Kristen Pound specialize in?
The YouTube channel Kristen Pound focuses on approachable, plant‑based comfort foods, quick weeknight meals, and creative vegan twists on classic dishes, often using pantry staples and simple techniques.
How does the YouTube channel Kristen Pound's approach to vegan Mexican cooking differ from other vegan cooking channels?
Kristen Pound emphasizes minimal oil, uses readily available grocery items like Trader Joe’s seasonings, and often incorporates bold, smoky flavors such as liquid smoke, giving her Mexican‑inspired dishes a distinctive, hearty taste that feels like traditional meat‑based versions.
Last updated: August 30, 2026
