Vegan Barbecue Pulled Pork
Indulge in the smoky, savory goodness of "Vegan Barbecue Pulled Pork," a plant-based twist on a barbecue classic that's bursting with bold flavors. This recipe features tender, shredded young green jackfruit, perfectly seasoned with smoky paprika, cumin, and chili powder, then simmered to perfection in a tangy vegan barbecue sauce enriched with maple syrup and apple cider vinegar. Ready in just under an hour, it’s an easy and satisfying dish ideal for weeknight dinners or summer cookouts. Serve the succulent jackfruit on toasted burger buns and top with crunchy coleslaw for the ultimate plant-based, gluten-free-friendly barbecue experience. Perfect for vegans and barbecue lovers alike, this recipe proves you don’t need meat to enjoy a hearty, flavor-packed pulled pork sandwich.
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Recipe Information
Ingredients
- 2 cans (each 15 oz) canned young green jackfruit in water or brine
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 large garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup vegan barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 burger buns
- 1 cup coleslaw (optional)
Instructions
Drain and rinse the jackfruit. Pat it dry using paper towels. Cut out the core from the jackfruit pieces and discard. Use your hands or a fork to shred the jackfruit to resemble pulled pork.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until the onion is translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the shredded jackfruit, smoked paprika, ground cumin, and chili powder, and cook for 5 minutes, stirring occasionally.
Add the vegan barbecue sauce, apple cider vinegar, soy sauce, maple syrup, salt, and black pepper to the skillet. Stir well to coat all the jackfruit evenly.
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, stirring occasionally, until the jackfruit is tender and the flavors are well combined.
Uncover the skillet and increase the heat to medium-high. Cook for an additional 5 minutes, stirring frequently, until the sauce has thickened to your desired consistency and the edges of the jackfruit become slightly crispy.
Taste and adjust the seasoning as needed.
Serve the vegan pulled pork on toasted burger buns. Top with coleslaw, if desired, and enjoy!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 7540 mg | 328% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 139.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3011 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
