Jackfruit has become the darling of the vegan world. A versatile plant, jackfruit takes on the flavors of almost anything it encounters. It also shreds really well, which is why it can become barbeque or “pulled.”

Here’s a classic cooking technique using jackfruit instead of pork.

Serve this to your friends and they will not suspect a thing, unless of course, you tell them.

Pulled Jackfruit
A versatile way of preparing jackfruit to mimic "pulled" meat.
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  1. 1 orange sliced
  2. 2 bay leaves
  3. 1 tsp mustard seeds
  4. 3 or 4 peppercorns
  5. 4 or 5 pieces of flat cinnamon stick
  6. 2 cans young jackfruit in brine
  7. 3 or 4 garlic cloves
  8. 1 onion, julienne
  9. 1 ½ cups olive oil
  10. 1 ½ cups vegetable broth
  1. Place the sliced oranges, bay leaves, mustard seed, peppercorns and cinnamon in a satchel made of muslin or cheesecloth. If using cheesecloth, criss-cross the layers up to four layers so the mustard seeds don’t fall out.
  2. Drain the jackfruit. Put everything into a slow cooker. Cook for 6 to 8 hours on low.
  3. Take everything out of the slow cooker and discard the satchel. Cool down so that you can handle the fruit.
  4. Shred the jackfruit. It should just fall apart.
  1. Use for tacos, burritos, make into mole, or smother in red chili and serve with beans and rice.
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