Vegan Cuban Pull pork with Mojo
Vegan Cuban Pull pork with Mojo is a medium Cuban recipe that serves 4. 250 calories per serving. Recipe by Cocinera Lele / Lelita’s Cuban kitchen on YouTube.
Prep: 20 min | Cook: 1 hr 15 min | Total: 1 hr 50 min
Cost: $7.92 total, $1.98 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegan, Gluten‑Free, Low‑Calorie
Ingredient Substitutions
- Instead of Young Green Jackfruit in Brine: Fresh young jackfruit (if available), Shredded tofu for texture
- Instead of Orange Juice: Additional lime juice, Apple juice
- Instead of Lime: Lemon juice
- Instead of Dried Oregano: Mexican oregano
- Instead of Ground Cumin: Ground coriander
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Coconut oil, Grapeseed oil
- Instead of Saffron Threads: Turmeric (for color only)
- Instead of Onion: Shallot
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Pot
- Colander
- Mixing Bowl
- Cheesecloth or Clean Kitchen Towel (optional)
- Skillet or Frying Pan
- Tongs (optional)
- Measuring Spoons
- Gloves (optional)
Critical Steps — Do Not Skip
- Removing all seeds and core from the canned jackfruit
- Rinsing and boiling the jackfruit to reduce brine saltiness
- Marinating for at least 1 hour to absorb citrus and spice flavors
- Frying uncovered so the jackfruit dries and crisps like pork
Chef Tips from the Video
- Squeeze excess brine with a clean kitchen towel or cheesecloth for a drier texture before cooking.
- A pinch of smoked paprika or chipotle powder adds authentic Cuban smoky notes.
- If you cannot find saffron, use a pinch of turmeric for color and a subtle earthy flavor.
Troubleshooting
Jackfruit is too salty after boiling.
Rinse the boiled pieces under cold water again and soak briefly in fresh water before marinating.
Jackfruit stays soggy and never crisps.
Make sure the pan is hot and keep it uncovered; increase frying time or finish under the broiler for a few minutes.
The flavor is bland.
Add a splash more orange or lime juice, increase salt/pepper, or sprinkle smoked paprika for extra depth.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat in a skillet.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the jackfruit up to 24 hours in advance for stronger flavor.
- Cooked jackfruit can be frozen in portion‑size bags and reheated directly in a skillet.
Frequently Asked Questions
What is the cultural significance and history of jackfruit lechon in Cuban cuisine?
Traditional Cuban lechón is roasted pork, a centerpiece for celebrations. Using jackfruit as a vegan alternative is a modern adaptation that keeps the festive spirit while offering a plant‑based option for health‑conscious or vegan diners.
What are the traditional regional variations of lechón in Cuban cuisine?
In Cuba, lechón is often marinated with sour orange, garlic, oregano and roasted over a spit. Coastal regions add a touch of citrus and herbs, while the interior may use a sweeter mojo sauce. The jackfruit version mimics the classic mojo flavor profile.
How is authentic Cuban lechón traditionally served?
Authentic lechón is served sliced with rice, black beans, fried plantains, and a side of avocado or salad. It is usually accompanied by a citrus‑herb mojo sauce for extra brightness.
What occasions or celebrations is lechón traditionally associated with in Cuban culture?
Lechón is a staple for holidays such as Christmas, New Year's, and family birthdays, as well as for large gatherings like weddings and community festivals.
What makes jackfruit lechon special or unique in Cuban cuisine?
Jackfruit provides a shredded texture similar to pulled pork while absorbing the classic Cuban mojo flavors, offering a plant‑based twist that retains the celebratory feel of traditional lechón.
What are the most common mistakes to avoid when making vegan Cuban jackfruit lechon?
Common errors include not removing all seeds, insufficient rinsing of the brine, skipping the marinating step, and covering the pan while frying, which prevents the jackfruit from drying and crisping.
Why does this jackfruit lechon recipe use a citrus‑herb marinade instead of a sweet glaze?
Citrus and herbs replicate the traditional Cuban mojo that balances the richness of pork. A sweet glaze would mask the savory, tangy profile that defines authentic lechón.
Can I make the vegan jackfruit lechon ahead of time and how should I store it?
Yes, you can marinate the jackfruit up to 24 hours ahead. After cooking, store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a skillet to regain crispness.
What texture and appearance should I look for when frying the jackfruit lechon?
The pieces should turn golden‑brown, slightly crisp on the outside, and retain a tender, shredded interior that resembles pulled pork. No visible liquid should remain in the pan.
How do I know when the jackfruit lechon is done cooking?
When the liquid has evaporated, the jackfruit is browned and crispy, and the added onions are softened and translucent, the lechon is ready. A quick taste should reveal a savory, citrus‑herb flavor.
What does the YouTube channel Cocinera Lele / Lelita’s Cuban kitchen specialize in?
Cocinera Lele / Lelita’s Cuban kitchen focuses on traditional Cuban recipes, home‑cooked comfort food, and creative vegan adaptations that keep the flavors of Cuba while offering healthier options.
How does the YouTube channel Cocinera Lele / Lelita’s Cuban kitchen’s approach to Cuban cooking differ from other Cuban cooking channels?
Lele blends classic Cuban techniques with modern health‑focused twists, often using plant‑based ingredients like jackfruit to recreate beloved meat dishes, whereas many other channels stick to traditional meat‑centric recipes.
Last updated: September 4, 2026
