Vegan Pulled Pork using Jackfruit

Ingredients

• 4 cans Young Green Jackfruit in Brine (drained, shredded, seeds removed)
• 4 tsp Smoked Paprika
• 3 tsp Brown Sugar
• 1.5 tsp Salt Flakes
• 1 tsp Black Pepper, Finely Ground
• 0.5 tsp Ground Cumin
• 0.5 tsp Mustard Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp Cayenne Pepper
• 1 cup Ketchup
• 1 cup Apple Juice
• 0.25 cup Apple Cider Vinegar
• 0.5 cup Brown Sugar (for sauce)
• 4 tbsp Worcestershire Sauce (vegan)
• 2 tsp Garlic Powder (for sauce)
• 3 tsp Onion Powder (for sauce)
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper, Finely Ground (for sauce)
• 0.25 tsp Cayenne Pepper (for sauce)
• 4 pieces Apple Wood Chunks (for smoking)
• 50 pieces Charcoal Briquettes (for snake method)

Instructions

1. Drain and Shred Jackfruit

   Open each can, pour the jackfruit into a large strainer and let the brine drain completely. Transfer to a foil container and, wearing gloves, pull apart the pieces, removing any large seeds, until you have shredded strands resembling pulled pork.

   Time: PT10M

2. Prepare the Rub

   In a mixing bowl combine smoked paprika, brown sugar, salt flakes, black pepper, cumin, mustard powder, garlic powder, onion powder, and cayenne pepper. Stir until evenly mixed.

   Time: PT5M

3. Season the Jackfruit

   Sprinkle the spice rub over the shredded jackfruit and toss with your hands or tongs until every strand is coated.

   Time: PT5M

4. Build the Snake Fire

   Arrange charcoal briquettes in a long, winding “snake” along the edge of the grill charcoal grate, leaving a small gap between each piece. Light 12 briquettes in the chimney starter, let them ash over, then place them at one end of the snake to act as a fuse. Add the apple wood chunks spaced about 5 cm apart along the snake.

   Time: PT10M

5. Preheat Grill to 120°C

   Close the lid, open all vents wide, and place the ambient temperature probe on the grill grate opposite the snake. Wait until the internal temperature reaches approximately 120°C (250°F).

   Time: PT10M

   Temperature: 120°C

6. Smoke the Jackfruit – First 30 Minutes

   Place the seasoned jackfruit on a tray on the opposite side of the fire (indirect zone). Close the lid and let it smoke for 30 minutes, keeping the lid vent positioned over the food to draw smoke through.

   Time: PT30M

   Temperature: 120°C

7. Prepare Vegan Barbecue Sauce

   While the jackfruit smokes, combine ketchup, apple juice, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, kosher salt, black pepper, and cayenne in a saucepan. Bring to a gentle simmer over medium‑low heat and stir constantly for about 15 minutes until thickened.

   Time: PT15M

   Temperature: medium-low

8. Flip Jackfruit and Smoke Another 30 Minutes

   After the first 30 minutes, open the grill, toss the jackfruit to ensure even smoke exposure, then close the lid and continue smoking for another 30 minutes.

   Time: PT30M

   Temperature: 120°C

9. Sauce the Jackfruit and Final Smoke

   Remove the tray, drizzle about 1 cup of the prepared barbecue sauce over the four cans of jackfruit (roughly ¼ cup per can), toss to coat, then return the tray to the grill. Smoke for an additional 20 minutes so the sauce caramelizes and the jackfruit absorbs the flavor.

   Time: PT20M

   Temperature: 120°C

10. Rest and Serve

    Take the jackfruit off the grill, let it rest for 5 minutes, then pile onto burger buns with your favorite toppings. Enjoy!

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of Young Green Jackfruit in Brine: young green papaya, shredded oyster mushrooms
• Instead of Brown Sugar: coconut sugar
• Instead of Apple Juice: pear juice
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Brown Sugar (for sauce): coconut sugar
• Instead of Worcestershire Sauce (vegan): soy sauce
• Instead of Apple Wood Chunks: hickory chips

Equipment Needed

• Large Strainer
• Gloves
• Foil Container
• Mixing Bowl
• Weber Kettle Grill (57 cm)
• Charcoal Chimney Starter
• Ambient Temperature Probe
• Saucepan
• Wooden Spoon or Silicone Spatula
• Tongs
• Aluminum Tray
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Shredding the jackfruit and removing seeds for proper texture
• Building a neat snake fire to maintain a steady 120°C
• Maintaining grill temperature and not opening the lid frequently
• Preparing a thickened barbecue sauce before adding it to the jackfruit
• Final 20‑minute smoke to caramelize the sauce

Chef Tips from the Video

• Add a splash of liquid smoke to the sauce for an extra smoky punch if you lack wood chunks.
• After the final smoke, lightly brush the jackfruit with a bit more sauce before serving for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftover jackfruit in an airtight container for up to 3 days.

Freezer: Freeze in a zip‑top bag for up to 2 months; thaw in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Seasoned shredded jackfruit can be stored in the fridge for up to 24 h before smoking.
• Barbecue sauce thickens as it cools; make it a day ahead and reheat gently.

Frequently Asked Questions