You only need 6 simple ingredients and a slow cooker to make this finger-licking vegan pulled pork recipe! This easy to make, crowd-pleasing dish is perfect for an easy weeknight dinner at home or to bring to a vegan barbecue!
Do you have a hankering for vegan BBQ? If so, this vegan jackfruit pulled pork recipe is what you should make for dinner tonight! This pulled pork recipe is pretty much impossible to mess up because all you have to do is fill up the slow cooker, set it, and forget it until dinner time!
This crowd-pleasing dish is perfect to make for dinner tonight or to bring to a BBQ or family gathering! This pulled pork recipe is vegan and non-vegan approved, everyone who tries it loves it!
What is Vegan Pork Made Out Of?
This version of vegan pork is made of cooked young, green jackfruit. Before the jackfruit is coated in a sauce or seasoned, it doesn’t have much flavor. It looks like meat and it has the same texture as shredded meat but it really picks up the flavors of the BBQ sauce and it makes the perfect meat replacement.
How to Make Vegan Pulled Pork Sliders
First, put the onions, rinsed and drained canned jackfruit, pineapple chunks, and BBQ sauce into a large slow cooker. Stir it all together, cover it, and set it to cook on high for 3 hours. After 3 hours, remove the lid, and use two forks to shred the softened jackfruit chunks. You could also use a potato masher or wooden spoon to lightly break up the jackfruit chunks.
Add the arrowroot powder and stir well to combine. Leave the lid off and let the jackfruit continue to cook for 10-15 more minutes or until the sauce has thickened to your desired consistency. Serve the shredded pulled pork on soft rolls topped with a pineapple slice and a spoonful of coleslaw.
Stovetop Instructions
You can also make this pulled pork recipe on the stovetop if you prefer. Please use the following instructions.
Step #1 – In a large pan, over medium heat, saute the diced onions in 2-3 tbsp of low-sodium vegetable broth (you may need to add more) over medium heat until soft and translucent.
Step #2 – Rinse and drain the jackfruit and add it to the pan along with the drained pineapple, and BBQ sauce. Mix it well, cover it, and let it cook for 30 minutes.
Step #3 – Remove the lid and use a wooden spatula or potato masher to lightly break up the chunks of jackfruit. Strain a little bit of the liquid out of the pan and put it into a small bowl. Whisk together 1 tbsp of arrowroot powder with the liquid to make a slurry and then pour it back into the pot and stir to combine. The mixture will continue to thicken as it cooks.
Serving Suggestions
I like to put the jackfruit pulled pork on soft rolls to make sliders for dinner. It’s delicious with a pineapple ring and a scoop of sesame ginger coleslaw. If you don’t want to put the slaw on the slider, you can serve it on the side as a side dish! Any of the following recipes would make a great side dish too.
- Vegan Macaroni and Cheese
- Creamy Broccoli Salad
- Avocado Arugula Tomato Salad
- Watermelon Salsa & Chips
If you don’t want to make sliders, you could also use the shredded vegan pork to make tacos, sandwiches, or wraps. You could also add it to salads or pizza!
How to Reheat It
You can reheat the jackfruit in the microwave or over medium-low heat in a pan on the stovetop. Add 1-2 tbsp of water to the jackfruit so it doesn’t dry out when you warm it up.
Can I Freeze It?
Yes, you can freeze leftover vegan pulled pork. Store it in an airtight container and then put it in the freezer for 3-4 months. When you’re ready to defrost it, remove it from the freezer and put it in the fridge to defrost for 24 hours before reheating it.
Notes & Substitutions
- Gluten-Free: This recipe is naturally gluten-free but make sure to use gluten-free rolls if necessary.
- BBQ Sauce: I used this pre-made organic vegan BBQ sauce to save time. If you’d like to make your own vegan BBQ sauce, you can use this recipe.
- How to Thicken the Sauce: I use organic arrowroot powder to thicken the BBQ sauce, but you could also use organic cornstarch if you prefer.
- Should You Remove the Jackfruit Seeds? Some recipes recommend that you should remove and discard the seeds, but I don’t do that. The seeds are loaded with minerals and protein! If they’re cooked properly, they should be soft and easy to eat and you won’t have to pick them out.
- What Type of Jackfruit is Best? This is my favorite high-quality canned jackfruit. I love it because the chunks of jackfruit are always big and I’ve never found any pieces that have a lot of the hard center still attached. I also like the Trader Joe’s canned green jackfruit.
Success Tips
- Make sure to rinse and drain the canned jackfruit very well before adding it to the slow cooker. Canned jackfruit is packed in a salty brine that you should rinse off before cooking with it.
- Only use young green jackfruit as a meat replacement. Ripe jackfruit is sweet and won’t work for this recipe.
- I’ve found that cooking the jackfruit on high for 3 hours in the slow cooker is better than cooking the jackfruit on low for 7 hours. If you cook the tinned jackfruit for too long it gets too soft and mushy.
- Store the leftovers in an airtight glass container (these are my favorite glass containers!) for 3-4 days or you can freeze it for a future meal.
More Vegan Jackfruit Recipes You’ll Love!
Hearty White Bean Jackfruit Stew
Slow Cooker Jackfruit Wild Rice Soup
Slow Cooker Vegan Pulled Pork Sliders
Equipment
- 6-Quart Slow Cooker
Ingredients
- 1 medium red onion diced
- (3) 14 oz cans young green jackfruit rinsed and drained
- 14 oz can pineapple chunks drained
- 18 oz jar BBQ sauce
- 1 tbsp arrowroot powder
- 10 small rolls
- 14 oz can pineapple slices (optional)
Instructions
- Put the diced onions, rinsed and drained jackfruit, pineapple chunks, and BBQ sauce into a large 6-quart slow cooker.
- Stir it all together, cover it, and set it to cook on high for 3 hours.
- After 3 hours, remove the lid, and use two forks to shred the softened jackfruit chunks. You could also use a potato masher or wooden spoon to lightly break up the jackfruit chunks.
- Strain a little bit of the juice from the slow cooker and put it into a small bowl. Whisk together the arrowroot powder with the liquid to make a slurry and then pour it back into the slow cooker. Stir to combine and let the BBQ vegan pulled pork continue to cook for 10-15 more minutes or until the sauce has thickened to your desired consistency.
- Serve on soft rolls with a spoonful of sesame ginger coleslaw and a pineapple slice.
Notes
- Make sure to rinse and drain the canned jackfruit very well before adding it to the slow cooker. Canned jackfruit is packed in a salty brine that you should rinse off before cooking with it.
- Only use young green jackfruit as a meat replacement. Ripe jackfruit is sweet and won't work for this recipe.
- I've found that cooking the jackfruit on high for 3 hours in the slow cooker is better than cooking the jackfruit on low for 7 hours. If you cook the tinned jackfruit for too long it gets too soft and mushy.
- Store the leftovers in a glass container for 3-4 days or you can freeze it for a future meal.
Nutrition
*This jackfruit pulled pork recipe was originally shared on 7/10/17, but I updated it on 10/18/20.put it
