Vegan Pulled Pork That Actually Tastes Like the Real Thing
Vegan Pulled Pork That Actually Tastes Like the Real Thing 🔥🌱 is a medium Caribbean recipe that serves 4. 250 calories per serving. Recipe by TWO MODERN VEGANS on YouTube.
Prep: 35 min | Cook: 2 hrs 25 min | Total: 3 hrs 30 min
Cost: $23.50 total, $5.88 per serving
Ingredients
- 0.25 cup Olive Oil (for the jerk paste)
- 4 tablespoons Jerk Seasoning Blend (store‑bought Jamaican jerk seasoning; divided for paste, sauce, and final mix)
- 8 oz Oyster Mushrooms (sliced lengthwise)
- 2 cans Young Green Jackfruit in Brine (20‑oz cans, drained, cores removed, seeds discarded, shredded with forks)
- 2 tablespoons Olive Oil (for sautéing jackfruit mixture)
- 1 Small Yellow Onion (chopped)
- 4 Garlic Cloves (minced)
- 1 cup Vegetable Broth (low‑sodium)
- 1 cup Vegan Barbecue Sauce (choose your favorite brand; divided for sauce and final bake)
- 2 tablespoons Additional Barbecue Sauce (for the final glaze)
Instructions
Make Jerk Paste
Combine 1/4 cup olive oil with 2 tablespoons of the jerk seasoning blend in a mixing bowl. Stir until a smooth paste forms.
Time: PT5M
Brush Mushrooms
Lay the sliced oyster mushrooms on a plate and brush each piece with a thin layer of the jerk paste using a pastry brush.
Time: PT5M
Bake Mushrooms
Arrange the brushed mushrooms on a baking sheet and bake in a pre‑heated oven at 300°F for 1 hour, or until they are tender and slightly caramelized.
Time: PT1H
Temperature: 300°F
Prepare Jackfruit
Open the canned jackfruit, discard the hard core and seeds, drain, and shred the pieces with two forks into bite‑size strands.
Time: PT10M
Sauté Aromatics
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and minced garlic; cook, stirring, until fragrant and the onion becomes translucent (about 5 minutes).
Time: PT5M
Cook Jackfruit
Add the shredded jackfruit to the skillet and sauté for 10 minutes, allowing excess moisture to evaporate.
Time: PT10M
Add Jerk Paste to Jackfruit
Stir in the remaining 2 tablespoons of jerk seasoning blend, coating the jackfruit evenly.
Time: PT2M
Simmer with Broth
Pour 1 cup vegetable broth into the skillet, bring to a gentle simmer, and cook until the liquid is fully absorbed and the jackfruit is juicy and flavorful (about 10 minutes).
Time: PT10M
Shred Baked Mushrooms
Remove the baked mushrooms from the oven and, using two forks, pull them apart into shredded strands.
Time: PT5M
Prepare Jerk Barbecue Sauce
In a small saucepan, combine 1 cup vegan barbecue sauce with 1 teaspoon of jerk seasoning blend. Bring to a boil, then reduce heat and simmer for 2 minutes. Set aside.
Time: PT5M
Combine Jackfruit, Mushrooms, and Sauce
In a large bowl, mix the shredded jackfruit, shredded mushrooms, ½ cup of the prepared barbecue sauce, and 2 tablespoons of the jerk‑infused barbecue sauce. Toss until everything is evenly coated.
Time: PT5M
First Bake of the Mixture
Spread the mixture in a thin, even layer on the baking sheet. Bake at 400°F for 45 minutes, stirring once halfway through, until the edges caramelize.
Time: PT45M
Temperature: 400°F
Final Glaze and Bake
Remove the sheet, drizzle an additional 2 tablespoons of barbecue sauce over the top, then return to the oven for another 10 minutes at 400°F.
Time: PT10M
Temperature: 400°F
Finish and Serve
Stir the baked mixture one last time, taste for seasoning, and serve hot on hamburger buns or as a main dish.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 5 g
Dietary info: Vegan, Plant‑based, Dairy‑free, Egg‑free
Allergens: Soy (check BBQ sauce label), Gluten (if BBQ sauce contains wheat)
Ingredient Substitutions
- Instead of Olive Oil: Canola Oil, Avocado Oil, Grapeseed Oil
- Instead of Jerk Seasoning Blend: Homemade jerk spice mix, All‑purpose seasoning with cumin, allspice, thyme
- Instead of Oyster Mushrooms: Shiitake mushrooms, King oyster mushrooms
- Instead of Young Green Jackfruit in Brine: Shredded soy curls, Pulled jackfruit from a single larger can
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of Small Yellow Onion: White onion, Red onion
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Vegetable Broth: Water with a pinch of salt, Mushroom broth
- Instead of Vegan Barbecue Sauce: Homemade BBQ sauce, Store‑bought smoky sauce
- Instead of Additional Barbecue Sauce: Same BBQ sauce
Equipment Needed
- Mixing Bowl
- Pastry Brush
- Baking Sheet
- Skillet
- Knife
- Cutting Board
- Fork
- Spatula
Critical Steps — Do Not Skip
- Creating a well‑combined jerk paste (Step 1)
- Ensuring the jackfruit fully absorbs the broth (Step 8)
- Baking the final mixture thinly to achieve caramelization (Steps 12‑13)
Chef Tips from the Video
- For extra smoky depth, add a dash of liquid smoke to the barbecue sauce.
- Toast the buns lightly before assembling to prevent sogginess.
- If you prefer a spicier profile, increase the jerk seasoning to 1 tablespoon in the paste.
Troubleshooting
The mixture is too watery after the final bake.
Spread the mixture even thinner next time or extend the final bake by 5‑10 minutes, watching for crisp edges.
Jackfruit remains soggy and does not absorb flavors.
Make sure to simmer the broth until fully evaporated; increase heat slightly if needed, and stir frequently.
Mushrooms become too dry or burnt.
Check the oven at the 45‑minute mark; if they look dry, lower the temperature to 375°F and reduce bake time by 5‑10 minutes.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in the fridge before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the seasoned mushrooms a day ahead and store them refrigerated.
- Cook the jackfruit mixture up to Step 8 and keep it chilled; combine with sauce just before final bake.
- The jerk barbecue sauce can be prepared in advance and refrigerated for up to 5 days.
Frequently Asked Questions
What is the cultural significance and history of Vegan Jerk Pulled Barbecue in Caribbean cuisine?
Jerk seasoning originates from Jamaica, where it was traditionally used to flavor pork and chicken cooked over open fires. Adapting it to plant‑based proteins like jackfruit and mushrooms reflects the modern Caribbean diaspora’s embrace of vegan cooking while preserving the bold, smoky flavors of the islands.
What are the traditional regional variations of jerk‑flavored pulled dishes in Caribbean cuisine?
In Jamaica, jerk is most often applied to pork shoulder or chicken. In other islands, such as Trinidad and Tobago, the spice mix may include additional allspice and hot peppers. Some regions serve jerk‑spiced meats with rice and peas, while others pair them with fried plantains or breadfruit.
How is authentic jerk seasoning traditionally prepared and how does the recipe from TWO MODERN VEGANS differ?
Traditional jerk seasoning is made by grinding Scotch bonnet peppers, allspice, thyme, garlic, ginger, and spices into a wet paste with oil. TWO MODERN VEGANS uses a store‑bought blend for convenience but still incorporates oil to create a paste that coats the mushrooms and jackfruit, keeping the flavor profile authentic.
What occasions or celebrations is Vegan Jerk Pulled Barbecue traditionally associated with in Caribbean culture?
Jerk‑flavored dishes are popular at backyard barbecues, beach parties, and holiday gatherings such as Independence Day celebrations in Jamaica. The vegan version works well for plant‑based gatherings, picnics, and festive events where guests appreciate bold Caribbean flavors.
What other Caribbean dishes pair well with Vegan Jerk Pulled Barbecue?
Serve the pulled barbecue alongside coconut rice, fried plantains, mango salsa, or a simple cucumber‑lime salad. A side of beans and rice (rice and peas) also complements the smoky heat of the jerk seasoning.
What makes Vegan Jerk Pulled Barbecue special or unique in Caribbean cuisine?
It replaces meat with two textures—meaty jackfruit and umami‑rich oyster mushrooms—while preserving the signature smoky, spicy jerk flavor. The double‑bake technique creates a caramelized crust that mimics the char of traditional grilled jerk.
What are the most common mistakes to avoid when making Vegan Jerk Pulled Barbecue?
Common errors include over‑coating the mushrooms, which makes them soggy; not simmering the jackfruit broth long enough, leaving excess liquid; and baking the final mixture too thick, preventing proper caramelization. Follow the thin‑layer technique and watch the liquid levels closely.
Why does this Vegan Jerk Pulled Barbecue recipe use a two‑stage baking process instead of a single bake?
The first bake at 300°F gently cooks the mushrooms without drying them out, while the second high‑heat bake at 400°F caramelizes the combined mixture, creating a crispy exterior and concentrated flavor that mimics the char of traditional jerk grilling.
Can I make Vegan Jerk Pulled Barbecue ahead of time and how should I store it?
Yes. Prepare the mushroom and jackfruit components up to Step 11, store them separately in airtight containers in the refrigerator for up to 4 days, then assemble and perform the final bake just before serving. Leftovers reheat well in a skillet or oven.
What does the YouTube channel TWO MODERN VEGANS specialize in?
The YouTube channel TWO MODERN VEGANS focuses on creative, plant‑based versions of classic comfort foods, offering detailed tutorials that blend modern cooking techniques with global flavors while emphasizing accessibility for home cooks.
How does the YouTube channel TWO MODERN VEGANS' approach to Caribbean cooking differ from other vegan channels?
TWO MODERN VEGANS emphasizes authentic spice blends and traditional cooking methods—like double‑baking and using whole‑food textures—rather than relying solely on processed meat substitutes, giving viewers a more genuine Caribbean flavor experience.
Last updated: August 30, 2026
