Slow Cooker Vegan Pulled Pork Recipe

Your friends and family won't believe it when they try this vegan pulled pork recipe and realize that its not really meat! It's that good! Sweet, tangy whiskey pineapple BBQ sauce + slow cooker + pulled jackfruit = heaven!

Slow Cooker Vegan Pulled Pork Recipe

You only need 6 simple ingredients and a slow cooker to make this finger-licking vegan jackfruit pulled pork recipe! This crowd-pleasing dish is perfect for dinner at home or to bring to a vegan BBQ or gathering!

Course Dinner

Cuisine American

Prep Time 5 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 20 minutes

Servings servings

Calories 283kcal

Author Stacey Eckert

Equipment

6-Quart Slow Cooker

Ingredients

1 medium red onion diced
(3) 14 oz cans young green jackfruit in brine rinsed and drained
(1) 14 oz can pineapple chunks drained
1/4 cup whiskey (optional)
(1) 18 oz jar BBQ sauce
1 tbsp arrowroot powder
8 soft slider rolls
(1) 14 oz can pineapple slices (optional)
vegan coleslaw (optional)

Instructions

Put the diced onions, rinsed and drained canned jackfruit, pineapple chunks, BBQ sauce, and (optional) whiskey 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.
Add the arrowroot powder to the slow cooker and stir it well to combine. Leave the lid off 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 the vegan pulled pork on soft rolls with a spoonful of vegan coleslaw and a pineapple slice. Enjoy!

Notes

Here is the recipe for the vegan coleslaw that you can make to top the BBQ jackfruit sliders.
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 leftover BBQ jackfruit in an airtight glass container (these are my favorite glass containers!) for 3-4 days or you can freeze it for a future meal.

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