The BEST Vegan Pork Jackfruit Tacos

These super flavorful vegan pork tacos are easy to make, ready in just 40 minutes, and they only require one pan! Crush Taco Tuesday with this delicious family-friendly plant-based meal! 

These easy jackfruit tacos are going to knock your socks off! They are loaded with so much flavor from the chipotle adobo sauce, dried seasonings, garlic, and onions. In addition to being absolutely delicious, these tacos are so easy to make in just 40 minutes and they only require one pan.

What Is Vegan Pork Made of? 

This version is made from canned young green jackfruit. Once the jackfruit has been rinsed and drained, seasoned, cooked, and shredded, it tastes and looks just like pulled pork! 

How To Make Jackfruit Tacos

First, rinse and drain the jackfruit very well. Saute the diced onions in a large pan until they're soft. Add the minced garlic, adobo sauce, tomato paste, vegan Worcestershire sauce, and all of the dry seasonings. Let it cook for 1-2 minutes or until fragrant (Photo 1). 

Next, add the rinsed and drained jackfruit, lime juice, and water to the pan, cover it, and let it cook until tender (Photos 2 & 3). While it's cooking, prep the taco toppings. 

Remove the lid and use a wooden spoon or potato masher to lightly mash and break up the chunks of jackfruit. It should shred easily. There shouldn't be much liquid left, but if there is, just let it cook a little bit longer without the lid on until the liquid has been absorbed. 

Add the filling to soft tortillas with shredded lettuce, diced tomatoes, sliced green onions, vegan sour cream, hot sauce, and slices of avocado (Photo 4). 

Serving Suggestions

The shredded chipotle-seasoned jackfruit is delicious by itself, but, just like chili, it gets even better when you load it up with lots of toppings!

My favorite toppings are:

• Romaine Lettuce 
• Diced Tomatoes
• Sliced Green Onions
• Cauliflower Cheese Sauce
• Dairy-Free Sour Cream 
• Hot Sauce 
• Sliced Avocado
• Lime Juice

How to store it 

Store leftover vegan jackfruit pork in a sealed container in the fridge for 2-3 days. You can use the leftovers to make tacos, burritos, enchiladas, taco salad, chili, or taco soup. 

You can freeze the leftover filling. Put the vegan pork by itself in a freezer-safe container and freeze it for 3-4 months. When you want to reheat it, remove the container from the freezer and let it defrost overnight in the fridge. Then you can reheat it in the microwave or in a large pan over medium heat. Add a little bit of vegetable broth or water to help it loosen up in the pan. Let it warm up for about 5 minutes or until it's hot all the way through.

Notes & Substitutions

•  Chipotle Peppers in Adobo Sauce Substitution: If you can't find canned chipotle peppers in adobo sauce or if the adobo sauce is too spicy for you, you can substitute 1 additional tbsp of tomato paste instead. 
• Jackfruit Substitutions: You can use crumbled tofu, roughly chopped artichokes, or soy curls. 
• Gluten-Free: This recipe is naturally gluten-free as long as you use gluten-free tortillas. 
• Add Extra Protein: If you want to add extra plant-based protein to this recipe, add (1) 14 oz can of black beans (that have been rinsed and drained) when you add the jackfruit. 

Success Tips

• Make sure to rinse and drain the jackfruit very well. You want to get as much of the salty brine off as possible.
• You don't need to cut up the jackfruit (or remove the core or seeds) prior to cooking it as long as you cook it long enough. If it won't shred when you try to mash it then it hasn't been cooked long enough. It should be soft, tender, and easy to shred.  

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