If you’re craving BBQ but want something plant-based and super easy, this jackfruit “pulled pork” hits the spot.
It’s smoky, saucy, and shreds just like pulled pork — without any meat.
Just toss it all in the crockpot and let it do the work.
I’ve made this for potlucks, family dinners, and quick weeknight meals, and it’s always a hit.
It’s the kind of recipe that feels like comfort food but is totally vegan and surprisingly good for you.
What You’ll Need
- 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups BBQ sauce (use your favorite brand, or homemade)
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- ½ tsp chili powder
- ½ tsp black pepper
- ½ tsp salt
- ½ cup vegetable broth
Ingredients
Why I Love This Recipe
This jackfruit “pulled pork” has become one of my go-to slow cooker meals. Here’s why:
- It’s completely plant-based, but still gives that rich, BBQ comfort food feel.
- Everything goes in the crockpot — no fuss.
- Jackfruit has a great texture when shredded and soaks up the smoky BBQ flavors.
- Perfect for sandwiches, tacos, or piled onto a baked potato.
- It’s a crowd-pleaser, vegan or not.
Servings and Time
Serves: 4–6
Cook Time: 4 hours on HIGH or 6–7 hours on LOW
Macros (Per Serving — based on 6 servings)
- Calories: 180
- Protein: 2g
- Fat: 4g
- Carbs: 35g
- Fiber: 4g
- Sugar: 16g
Why This Recipe Works (Quick Science)
Jackfruit is perfect for this dish because of its fibrous, meat-like texture. When cooked low and slow, it breaks down slightly and shreds like pulled pork. The acidity from apple cider vinegar and the depth from smoked paprika and brown sugar create that signature BBQ flavor profile, while the slow cooking helps the jackfruit absorb every bit of sauce.
Common Mistakes
- Using jackfruit in syrup – You want jackfruit in brine, not syrup. Syrup = sweet and wrong flavor.
- Not shredding the jackfruit properly – Break it down with your hands or a fork before cooking to get that pulled pork texture.
- Skipping the seasoning – BBQ sauce adds flavor, but the extra spices take it to the next level.
- Cooking too short – It needs time in the slow cooker to really soak up the flavor.
What to Serve With
- Toasted buns or sandwich rolls
- Vegan coleslaw
- Cornbread
- Roasted sweet potatoes
- Pickles or pickled red onions
- Baked beans
FAQ
Can I use fresh jackfruit?
It’s a lot of work and messier to prepare. Canned young jackfruit in brine is way easier and gives great results.
Does this taste like pork?
It mimics the texture really well and takes on the BBQ flavor, but no — it doesn’t taste like pork. It tastes like BBQ heaven.
Can I freeze it?
Yes! It freezes well in an airtight container for up to 2 months. Just reheat on the stove or microwave.
Is this gluten-free?
Yes — just make sure your BBQ sauce is gluten-free and serve it on GF buns or over rice.
How long does it last in the fridge?
About 4–5 days in an airtight container.
Substitutions and Variations
- No jackfruit? Try shredded mushrooms or hearts of palm.
- Want it spicy? Add hot sauce or chipotle powder.
- No BBQ sauce? Use tomato paste + vinegar + maple syrup + spices to make a quick one.
- Oil-free? Skip the olive oil — it’ll still work!
Make Ahead Tips
- Shred and season the jackfruit a day ahead.
- You can mix all the ingredients in the crockpot insert the night before and refrigerate. Just pop it in the cooker in the morning!
Step-by-Step Instructions
Step 1: Prep the Jackfruit
Drain and rinse 2 cans (20 oz each) of young green jackfruit in brine. Use your hands or a fork to shred it into small, pulled-pork-style pieces. Discard any hard core pieces or seeds.
Step 2: Sauté the Aromatics
In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 medium yellow onion (finely diced) and 3 cloves garlic (minced). Cook for 3–5 minutes until soft and fragrant.
Step 3: Add Seasonings
Stir in 1 tbsp smoked paprika, 1 tbsp brown sugar, ½ tsp chili powder, ½ tsp black pepper, and ½ tsp salt. Mix well with the onion and garlic.
Step 4: Combine Everything in Crockpot
Transfer the shredded jackfruit and sautéed mixture into the crockpot. Add 1 ½ cups BBQ sauce, 1 tbsp apple cider vinegar, and ½ cup vegetable broth. Stir well to coat everything.
Step 5: Slow Cook It
Cover and cook on HIGH for 4 hours or LOW for 6–7 hours. Stir once halfway through.
Step 6: Shred & Finish
Use two forks to shred the jackfruit directly in the crockpot. Let it sit uncovered for 10 minutes to thicken before serving.
Step 7: Serve It Up
Scoop the BBQ jackfruit onto toasted sandwich buns, rice, or tacos. Top with slaw or pickled onions if desired.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave or in a skillet over medium heat.
- Freeze in individual portions for easy meals later.
Conclusion
This crockpot vegan jackfruit “pulled pork” brings all the flavor, none of the meat, and barely any effort. It’s cozy, smoky, and saucy in all the right ways. Try it, and let me know how it went in the comments — I love hearing how people put their own spin on it!