Crockpot Vegan Jackfruit “Pulled Pork”

This jackfruit “pulled pork” is one of those recipes you make once, then crave all the time.

It’s smoky, tender, and juicy with a real BBQ feel—but it’s totally plant-based. No fancy stuff here.

Just a few pantry ingredients, a crockpot, and you’re on your way to an easy and awesome meal.

Why I Love This Recipe

The first time I made this, I had no idea jackfruit could do this. I wanted something hearty that felt like comfort food, but still light and easy. This totally hit the mark. The flavor, the texture, the hands-off cooking—it’s everything I want in a weeknight dinner.

You just dump everything in a crockpot
It looks and feels like pulled pork, but it’s 100% plant-based
Great for sandwiches, bowls, or tacos
Perfect if you’re trying jackfruit for the first time
Makes amazing leftovers

Makes

6 servings

Cook Time

4–5 hours on HIGH or 6–7 hours on LOW

What You’ll Need

2 cans (20 oz each) young green jackfruit in brine, drained and rinsed
1 ½ cups BBQ sauce (any kind you like)
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)
2 tablespoons apple cider vinegar
¼ cup water

Let’s Make It

Step 1: Prep the Jackfruit

Drain and rinse 2 cans of young green jackfruit. Cut off any hard core pieces and pull the rest into chunks with your hands. You want it broken up but not shredded yet.

Step 2: Chop Onion and Garlic

Dice 1 small onion and mince 3 cloves of garlic. Keep them small so they melt into the sauce while cooking.

Step 3: Make the BBQ Sauce Mix

In a small bowl, mix together:

1 ½ cups BBQ sauce
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon cayenne (optional)
2 tablespoons apple cider vinegar
¼ cup water

Step 4: Add Everything to Crockpot

Add the jackfruit chunks, diced onion, minced garlic, and BBQ sauce mix to the black oval crockpot. Stir everything until the jackfruit is well coated.

Step 5: Cook It Low and Slow

Cover and cook on HIGH for 4–5 hours or LOW for 6–7 hours. Let the flavors soak in and the jackfruit get soft. Stir halfway if you can. For a thicker sauce, remove the lid for the last 30 minutes.

Step 6: Shred and Serve

Once the jackfruit is super tender, use two forks to shred it directly in the crockpot. It should pull apart easily. Stir again to coat in the sauce.

Macros (Per Serving, Approximate)

Calories: 180
Protein: 3g
Fat: 5g
Carbs: 30g
Fiber: 5g
Sugar: 10g

Why This Recipe Works (Quick Science)

Jackfruit has a meaty texture thanks to its fibrous strands. When it cooks low and slow, it softens without getting mushy. The acidity in the vinegar and the heat from the spices help balance the sweet BBQ sauce and make the flavor really pop.

Common Mistakes

Using jackfruit in syrup — it must be in brine, not sweet
Not breaking up the jackfruit first — it won’t shred as well later
Too much liquid — the ¼ cup water is enough; don’t add more
Overcooking — more than 8 hours can turn it mushy

What to Serve With

Toasted buns for pulled jackfruit sandwiches
Simple slaw or pickled onions
Roasted sweet potatoes or fries
Cornbread or mac and cheese (vegan or regular)
Grilled corn on the cob

FAQ

Can I use fresh jackfruit?
You can, but it’s a lot more work. Canned in brine is best for this.

Is it spicy?
Only if you add the cayenne. Otherwise, it’s mild and smoky.

Can I freeze leftovers?
Yes! Freeze for up to 2 months in a sealed container.

Can I double this recipe?
Totally. Just use a larger crockpot and double all the ingredients.

Final Thoughts

This Crockpot Vegan Jackfruit “Pulled Pork” is the kind of meal you’ll want to keep on repeat. It’s super low-effort, full of BBQ flavor, and makes the best leftovers. If you’ve been curious about cooking with jackfruit, this is the one to try. Give it a go and drop a comment to tell me how it turned out!