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Pulled Jackfruit: a vegan essential

My recipe is really easy, there’s no need to spend hours making the spicy BBQ sauce first, I just mix all the ingredients together in a slow cooker and cook for at least 1 hour. Also some recipes involve removing the core of the Jackfruit to make the ‘pulling’ part easier. Personally I find this a waste and totally unnecessary.  My recipe includes the core and pulls perfectly.
Course Main Course
Cuisine American
Servings 4 burgers


  • 2 tins Jackfruit in Brine or water
  • 3 tbsp tomato ketchup I use homemade but shop bought is fine.
  • 3 tbsp apple cider vinegar
  • 4 tbsp water
  • 3 tbsp agave syrup or maple syrup
  • 1 tsp dijon mustard
  • 2 tsp tamarind paste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp vegetable bouillon
  • 3 tbsp soy sauce
  • 2 tbsp lemon juice


  • Begin by draining the Jackfruit and placing it in a slower cooker with the other ingredients. If you don’t have a slow cooker you can place in a casserole dish with a lid on cook at 150 degrees celcius for 2 hours, stirring occassionally.  If it looks too dry just add a little water.
  • Mix well to ensure that all the Jackfruit is coated by the marinade.
  • Put in the slow cooker for at least 1 hour…longer if you have time.
  • When the cooking time is up empty the ingredients into a bowl and then ‘pull’ the Jackfruit apart.
  • Serve in a bun with coleslaw and vegan mayonnaise
Keyword jackfruit