Bomb Veg’s Vegan Jackfruit Pulled ‘Pork’

3.1 (48 reviews)

Adapted from a recipe by and published by permission of Bomb Veg


Bomb Veg’s Vegan Jackfruit Pulled ‘Pork’



  • 2 cans jackfruit
  • 1 tsp. sea salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 2 Tbsp. cornstarch
  • 1 Tbsp. balsamic vinegar
  • 1/2 red onion, diced
  • 5 cloves fresh garlic, crushed
  • 1 red bell pepper, sliced
  • 1/2 zucchini, sliced
  • 1/2 cup frozen corn
  • 2 Tbsp. tomato sauce


  • Drain and rinse the jackfruit. Shred by hand, breaking up any large clumps. Place in a clean cloth or tea towel and squeeze out as much liquid as you can.
  • Mix together the sea salt, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, and black pepper.
  • Place the drained jackfruit in a large bowl and add the cornstarch, mixing well. Add the spice mixture, stirring well to coat completely.
  • Cook in a nonstick pan over medium heat for about 10 minutes, or until browned, stirring occasionally and pulling apart any remaining clumps with a fork. Transfer to a bowl and set aside.
  • Add the balsamic vinegar to the pan, followed immediately by the vegetables. Cook over medium heat for about 5 minutes, or until softened. Add the tomato sauce and stir well.
  • Add the jackfruit back to the pan with the vegetables and stir well to combine.

Enjoy over rice, in a taco or burrito, or on a burger bun. It’s also great inside a warm tortilla along with hummus, avocado, mixed greens, and fresh cilantro.

Makes 4 servings

Rated 3.1/5 based on 48 reviews

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