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!
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.
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.