Vegan ‘Pulled Pork’ recipe

Whilst wandering through one of the Chinese supermarkets in Birmingham, I noticed tins of jackfruit on the shelf, both in syrup and in brine. Curious,  I decided to buy a tin of the jackfruit in brine as an experiment. After many attempts, we managed to come up with a decent recipe for it – vegan ‘pulled pork’ in a sweet barbecue sauce.

– Barbecue sauce:
400g of chopped tomatoes
1 teaspoon of tomato purée
100g sugar (caster and brown both work, but brown gives a deeper flavour)
3-4 teaspoons of cumin
1 clove of garlic
1 teaspoon of black pepper
2-3 teaspoons of paprika
Lemon juice
Vegetable oil (for cooking)
– Filling:
1 tin of jackfruit
Teaspoon of mustard (optional)
Vegetable oil (for cooking)
– Serving suggestion:
Salad leaves
Cheese (feta works really well)
Cooked beetroot

Makes – ~4-5 wraps   Serves – 2-3

Preparation time – 15 minutes   Cooking time – 10 minutes


1. Start by preparing the jackfruit. Drain the jackfruit and gently pull it apart using a fork or your hands. The outer edge of the chunks comes away from the tougher inner easily. (A whole tin of jackfruit gives quite a lot of ‘pork’ so a tin can easily feed two people.)

2. To make the sauce, fry the cumin and garlic in a bit of oil. Add the tomatoes and tomato purée, and leave to simmer until the sauce roughly reduces by half. Stir through the sugar and pepper. Cook for a few more minutes, before adding a splash of lemon juice.

3. Heat up a separate pan and add a splash of oil. When hot throw in the jackfruit and fry for about five minutes. Mix in the sauce (to taste) until the jackfruit is completely covered. Cook for a further three minutes.

4. Serve on a bed of leaves, with feta, beetroot and guacamole.



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