Slow Cooked Pulled Jackfruit

I picked up a can of jackfruit on a whim one Saturday, skeptical it could replace anything meaty. By Sunday evening, I was scraping the slow cooker clean with a spoon, amazed at how something so strange-looking shredded into tender, smoky strands. My neighbor wandered over following the smell and asked if I was grilling pulled pork. I wasn't, but I didn't correct her until she'd already taken a bite.

The first time I made this for a potluck, I labeled it mystery barbecue and watched people go back for seconds before asking what it was. One friend swore it had to be chicken until I showed her the empty jackfruit cans. Now she texts me every few months asking for the recipe again, even though I've sent it twice.

Ingredients

• Young green jackfruit in brine: This is the unripe kind, not the sweet yellow fruit, and it shreds beautifully once drained and patted dry.
• Onion and garlic: Sautéing them first brings out a sweetness that balances the tang of the sauce.
• Barbecue sauce: Use your favorite vegan brand or make your own, just make sure it has some smokiness to it.
• Tomato paste: Deepens the color and adds a rich, concentrated layer underneath the barbecue flavor.
• Apple cider vinegar: Cuts through the sweetness and gives it that classic pulled pork tang.
• Maple syrup: A little goes a long way to round out the heat and acid.
• Smoked paprika: This is what makes people think you've been standing over a grill all afternoon.
• Cumin and chili powder: They add warmth without making it spicy, just deeply flavorful.
• Vegetable broth: Keeps everything moist during the slow cook and helps the jackfruit soak up all those spices.

Instructions

Prep the jackfruit:

Drain and rinse it well, then cut away any tough triangular cores. Use your hands or two forks to pull it into shreds that look like pulled meat.

Sauté the aromatics:

Heat a splash of oil in a skillet and cook the onion until soft and golden, about 5 minutes. Toss in the garlic and stir for another minute until it smells amazing.

Combine everything:

Dump the onion, garlic, and jackfruit into your slow cooker. Add the barbecue sauce, tomato paste, vinegar, maple syrup, all the spices, salt, and broth, then stir it all together.

Slow cook:

Cover and cook on low for 4 hours. The jackfruit will get tender and soak up all that smoky, tangy flavor as it breaks down.

Shred and season:

Use two forks to pull apart any larger pieces, then taste and add more salt or vinegar if needed.

Serve:

Pile it onto buns or tortillas and top with coleslaw or pickles for crunch.

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One rainy Tuesday, I made a double batch and froze half in portions. Months later, I pulled one out on a night I had no energy to cook, and it tasted just as good reheated. That's when this recipe became something I relied on, not just something I made to impress.

What to Serve It With

I love piling this into soft burger buns with a heap of tangy coleslaw and a few dill pickles. It also works beautifully in tacos with avocado and lime, or over rice with roasted vegetables if you want to skip the bread. One time I stirred it into mac and cheese, and it was dangerously good.

How to Store and Reheat

Let it cool completely, then store it in an airtight container in the fridge for up to 5 days. Reheat it gently on the stove with a splash of broth or water to keep it from drying out. If you freeze it, thaw overnight in the fridge and warm it up the same way.

Making It Your Own

You can swap the barbecue sauce for a Korean gochujang glaze or a teriyaki blend if you want to switch up the flavor. I've also added a pinch of cinnamon once by accident, and it actually worked with the sweetness of the maple syrup. If you like heat, stir in some hot sauce or cayenne at the end.

• Try adding a splash of liquid smoke if your barbecue sauce isn't smoky enough.
• Use leftovers as a filling for quesadillas or stuffed sweet potatoes.
• Double the recipe and freeze half, it saves you on those nights when cooking feels impossible.

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This recipe taught me that comfort food doesn't have to come from the same place it always did. It just has to feel like home when you take that first bite.

Recipe Questions

→ How do I prepare the jackfruit for cooking?

Drain and rinse the young green jackfruit, remove the tough core, then shred the pieces to create a pulled texture.

→ What is the best way to achieve tender jackfruit?

Slow cook the jackfruit in barbecue sauce and spices for about 4 hours on low until very tender and flavorful.

→ Can I make this without a slow cooker?

Yes, you can simmer the jackfruit in a covered pot on low heat for several hours, stirring occasionally until tender.

→ What spices give this dish its smoky flavor?

Smoked paprika combined with chili powder and cumin create the distinctive smoky, slightly spicy aroma.

→ What are good serving suggestions for this dish?

Serve the pulled jackfruit on burger buns or tortillas, topped with coleslaw or pickles for added texture and flavor.