Vegan Succulent BBQ Pork
Indulge in the smoky, savory goodness of Vegan Succulent BBQ Pork, a plant-based twist on a barbecue classic. This satisfying recipe swaps traditional pork for young green jackfruit, a versatile ingredient that mimics the texture of pulled pork when shredded. Cooked with aromatic spices like smoked paprika and cumin, and simmered to tender perfection in a tangy vegan BBQ sauce, this dish delivers bold, barbecue flavor without any meat. A touch of apple cider vinegar and optional maple syrup add layers of depth and sweetness, while an optional baking step creates a slightly crispy finish. Perfect for sandwiches, tacos, rice bowls, or as a hearty side dish, this vegan BBQ jackfruit recipe is easy to make, packed with flavor, and ready to impress at your next meal. Ready in under an hour, it’s destined to be your new favorite plant-based barbecue star!
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Recipe Information
Ingredients
- 2 cans (14 ounces each) Canned young green jackfruit (in water or brine)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 1 cup Vegan BBQ sauce
- 0.5 cup Vegetable broth
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Maple syrup (optional, for added sweetness)
- 0.5 teaspoon Salt
Instructions
Drain and rinse the canned young green jackfruit thoroughly. Cut off the hard core portions of the jackfruit, but keep these smaller pieces as they will soften during cooking. Shred the jackfruit with your hands or a fork to create a pulled-pork-like texture.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic, smoked paprika, ground cumin, and black pepper. Stir well and cook for another 1-2 minutes until fragrant.
Add the shredded jackfruit to the skillet and mix well to coat with the spices.
Pour the vegetable broth and apple cider vinegar into the skillet. Stir and simmer for 10 minutes, allowing the jackfruit to soften and absorb the flavors.
Stir in the vegan BBQ sauce and maple syrup (if using). Reduce the heat to low and simmer for another 20-25 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.
Taste and add salt as needed. Adjust seasonings according to your preference.
For a slightly crispy texture, transfer the mixture to a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for 10-15 minutes. This step is optional but enhances the texture.
Serve warm as sandwich filling, on a bed of rice, in tacos, or as a side dish.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 111.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1528 mg | 33% | |
*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.
