Updated: Jun 7, 2019
So I've made this recipe countless of times but this is by far the best batch I've made. The secret to a "meaty" pulled pork texture is really in the way you cook the jackfruit. Living in a tropical country, we have access to fresh jackfruit all year round that is really convenient but at the same time, I've never encountered any canned ones that are actually much better for pulled "pork" recipes since they're pretty much soaked in liquid and already tender before they even hit the pan.
I tried different ways of cooking jackfruit because raw, young jackfruit can be really hard and stiff. I've found that the best way to cook it is to actually boil a little water and add it in there for at least 15 minutes to cook it through. After it's boiled and tender, I add into into a hot pan with some oil before I sauté it and add some barbecue sauce.
I decided to have this in the form of some tacos this time but it's really up to you what you want to have these!
Also sharing below my go-to barbecue sauce that's super easy to make! Enjoy!
Homemade Barbecue Sauce
1 cup tomato ketchup
1/2 cup water
5 tbsp coco sugar
1 tbsp lemon juice
11/2 tbsp liquid aminos/soy sauce
1/2 cup cane vinegar
1/2 tsp black pepper
1/2 tsp onion powder
In a saucepan, add all ingredients, bring to a boil then simmer over low heat. Stir frequently for 10 minutes.
Barbecue Pulled "Pork"
2 cups fresh young jackfruit (I used fresh but you can opt to use canned)
1 tbsp canola oil
1 1/2cups water
1 cup barbecue sauce (can opt to use store-bought sauce)
1 tsp paprika
1/2 tsp cayenne powder
Salt and pepper, to taste
If you're using canned jackfruit, you can skip this step. If using fresh, boil the jackfruit in 1 1/2 cups of water (or depending on the size of your pan/pot.
Heat 1 tbsp of oil
Over medium heat, add the jackfruit, paprika, cayenne pepper, salt and pepper then leave covered for 5-10 minutes.
Once the jackfruit has cooked through add 1/2 cup barbecue sauce.
After another 10 minutes, add the rest of the barbecue sauce. Mix well.
Shred the jackfruit using 2 forks. It should be tender enough to be shredded. If not, feel free to a little water and simmer for a few minutes.
Note: Canned jackfruit may cook faster than fresh ones so you may skip the boiling part and sauté it directly on the pan.
Assembling the Tacos
(The toppings are totally up to you!)
Shredded lettuce and red cabbages
Sautéed bell peppers (I just sautéed sliced bell peppers in oil then seasoned with salt)
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