Slow Cooked Pulled Jackfruit

I stumbled on jackfruit at a farmers market on a humid Saturday, intrigued by its sheer size and the vendor's promise it could mimic pulled pork. Skeptical but curious, I grabbed two cans of the young green kind and decided to let my slow cooker do the work. The smell that filled my kitchen hours later—smoky, tangy, unmistakably barbecue—made me a believer before I even took a bite.

The first time I served this at a backyard gathering, I didn't tell anyone it was jackfruit until after they'd gone back for seconds. My brother-in-law, a devoted carnivore, paused mid-bite and asked what kind of rub I'd used on the pork. When I finally confessed, he laughed and loaded up his bun again anyway.

Ingredients

• Young green jackfruit in brine: This is the magic ingredient, make sure it's young and in brine or water, not syrup, so it stays savory and shreds beautifully.
• Onion and garlic: Sautéing them first builds a sweet, aromatic base that the jackfruit clings to as it cooks.
• Barbecue sauce: Choose a vegan variety you love, it's the backbone of flavor here and worth tasting before you add it.
• Tomato paste: A concentrated punch of umami that deepens the sauce and keeps it from tasting too sweet.
• Apple cider vinegar: Cuts through the richness and adds that tangy brightness you expect from good barbecue.
• Maple syrup: Balances the acidity and smoke with just a hint of natural sweetness.
• Smoked paprika: This is what gives the dish that campfire, low-and-slow vibe without an actual smoker.
• Cumin and chili powder: Warm spices that round out the flavor and add a gentle kick.
• Vegetable broth: Keeps everything moist during the long cook and helps the jackfruit soak up all that goodness.

Instructions

Prep the jackfruit:

Drain and rinse the canned jackfruit, then cut away any tough triangular cores. Use your fingers or two forks to pull the pieces apart into shreds that look surprisingly like pulled pork.

Sauté the aromatics:

Heat a splash of oil in a large skillet over medium heat, then cook the chopped onion until it turns soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for another minute until fragrant.

Combine in the slow cooker:

Transfer the onion and garlic to your slow cooker, then add the shredded jackfruit, barbecue sauce, tomato paste, apple cider vinegar, maple syrup, smoked paprika, cumin, chili powder, black pepper, salt, and vegetable broth. Stir everything together until the jackfruit is well coated.

Slow cook:

Cover and cook on low for 4 hours, letting the jackfruit absorb all those smoky, tangy flavors and turn melt-in-your-mouth tender. The kitchen will smell incredible.

Shred and season:

Use two forks to shred the jackfruit further if you want a finer texture. Taste and adjust the seasoning with more salt, pepper, or a drizzle of vinegar if needed.

Serve:

Pile the warm jackfruit onto burger buns or tortillas and top with coleslaw or pickles. Every bite should be messy, smoky, and worth it.

Save

I remember standing at the stove, tasting the jackfruit straight from the slow cooker with a wooden spoon, and realizing I'd just found a recipe I'd make over and over. It wasn't trying to be meat, it was just genuinely delicious on its own terms, and that felt like a small kitchen victory worth celebrating.

Making It Your Own

This recipe is forgiving and loves a little improvisation. If you prefer more heat, toss in some cayenne or a few dashes of hot sauce. For a sweeter profile, add an extra tablespoon of maple syrup or a splash of molasses. I've even stirred in a spoonful of Dijon mustard when I wanted a sharper edge, and it worked beautifully.

Storage and Leftovers

Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the next day once the flavors have melded. Reheat gently on the stovetop with a splash of broth to keep things moist. You can also freeze portions for up to three months, just thaw overnight in the fridge before reheating.

Serving Suggestions

While this jackfruit shines on a bun with tangy coleslaw, it's just as good piled into tacos with avocado and cilantro or served over rice with roasted vegetables. I've even used it as a topping for loaded nachos, and it disappeared in minutes.

• Try it on a baked sweet potato for a hearty, comforting meal.
• Toss it into a grain bowl with quinoa, greens, and a drizzle of tahini.
• Use it as a pizza topping with red onion and a sprinkle of vegan cheese.

Save

This dish taught me that plant-based cooking doesn't have to be complicated or bland, it just needs a little time and the right flavors. I hope it becomes a regular in your kitchen, too.

Recipe FAQs

→ How do you prepare jackfruit for cooking?

Drain and rinse young green jackfruit, remove the tough core, and shred the pieces with forks to mimic a pulled texture before cooking.

→ What spices enhance the smoky flavor?

Smoked paprika, ground cumin, chili powder, and black pepper contribute to the rich smoky and mildly spicy undertones.

→ Can this be cooked without a slow cooker?

Yes, you can simmer the jackfruit mixture gently on the stovetop for several hours until tender, stirring occasionally.

→ How do you add extra texture before serving?

Spread the cooked jackfruit on a baking sheet and broil for a few minutes to create crispy edges that contrast the tender interior.

→ What are ideal serving suggestions?

Serve on burger buns or tortillas topped with coleslaw and pickles for a balanced combination of smoky, tangy, and fresh flavors.

→ Is the dish suitable for special diets?

It is naturally vegan and dairy-free; using gluten-free buns makes it friendly for gluten-sensitive diets.