Vegan Cuban Pull pork with Mojo

Ingredients

• 3 cans (20 oz each) Young Green Jackfruit in Brine (drained, seeds and core removed)
• 0.25 cup Orange Juice (freshly squeezed if possible)
• 0.5 lime (juice) Lime (about 1 tablespoon fresh juice)
• 0.5 teaspoon Dried Oregano
• 0.25 teaspoon Ground Cumin
• 1 pinch Salt
• 1 pinch Black Pepper
• 2 tablespoons Olive Oil (can substitute with coconut or grapeseed oil)
• 1 teaspoon Saffron Threads (optional for color and subtle flavor)
• 1 medium Onion (thinly sliced)
• 1 teaspoon Garlic Powder

Instructions

1. Drain and Clean Jackfruit

   Open the cans, pour the jackfruit into a colander and rinse under cold water. Using a knife, cut off the core and remove all large seeds. Pull apart the flesh into shreds.

   Time: PT10M

2. Boil Half of the Jackfruit

   Place half of the shredded jackfruit in a large pot of water, bring to a boil, then simmer for 30 minutes until the pieces are tender.

   Time: PT30M

   Temperature: 212°F

3. Roast the Remaining Half

   Preheat the oven to 400°F. Spread the other half of the jackfruit on a baking sheet and roast for 30 minutes, turning halfway, until the edges are slightly crisp.

   Time: PT30M

   Temperature: 400°F

4. Prepare the Citrus Marinade

   In a mixing bowl combine orange juice, lime juice, ½ tsp dried oregano, ¼ tsp ground cumin, a pinch of salt and pepper. Stir well.

   Time: PT5M

5. Marinate the Jackfruit

   Add all boiled and roasted jackfruit pieces to the bowl, toss to coat evenly. Cover and refrigerate for at least 1 hour.

   Time: PT1H

6. Fry the Marinated Jackfruit

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the marinated jackfruit, sprinkle with 1 tsp saffron, ½ tsp oregano, ¼ tsp cumin, salt and pepper. Stir‑fry for 8‑10 minutes until the liquid evaporates and the pieces become golden and slightly crisp. Add sliced onion and continue cooking 3‑4 minutes until onion softens. Finish with 1 tsp garlic powder and stir well.

   Time: PT15M

   Temperature: Medium‑high

7. Plate and Serve

   Serve the crispy jackfruit lechon alongside white rice, Cuban black beans, sliced avocado and air‑fried sweet plantains. Garnish with fresh cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g