Happy Sunday everyone! Today I have a recipe showing you how to make my world famous (not world famous, but it has started quite the buzz in my family) Mexican pulled “pork” using jackfruit! As The Jackfruit Vegan, I feel like I have a responsibility to produce recipes that actually use jackfruit and this is one I have been really excited to share with you!
This recipe is great to use in tacos, on top of nachos, in sandwiches, or served on some rice. It does pack quite a punch by using a variety of spices but also the adobo sauce adds a good kick.
Because the jackfruit does take some time to cook, I would suggest making this on a day where you have the time. You can easily freeze the jackfruit pulled “pork” and then reheat whenever you’re down for Mexican!
Before we get started I need to stress this to you, do NOT use the ripe canned jackfruit that is packed in sugar water. You want to buy the can of young green jackfruit that is packed in water or brine for this recipe. You can find this at Asian grocery store, and even the mainstream grocery chains are starting to sell this!
If you love this recipe, then be sure to also check out my recipe for my BBQ Jackfruit Pizza that I did last year!
Mexican Pulled JackfruitPrint Recipe
- 1 tbsp of oil
- 1 chopped onion
- 3-4 cloves of minced garlic
- 1 minced jalapeño (no needs)
- 1 chopped green bell pepper
- 1 tbsp of tomato paste
- 1 can of chiles en adobo (you will not be using the entire can)
- 1 tsp of cumin
- 3/4 tsp of turmeric
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of cinnamon
- A good pinch of salt
- 1 can of young green jackfruit (packed in water or brine)
- 1 can or box of vegetable broth
In a large pot on medium low heat, add in your oil (enough to lightly coat the bottom of the pot) and onions. Let the onions sweat out for 2 minutes, and then add in your garlic, jalapeños, and green pepper. Mix everything well and then the vegetables become soft (5 minutes). Next, add in your tomato paste which is going to add a rich tomato flavour to your pulled "pork". Once your tomato paste has been incorporated, go ahead chop up one of your chilis from the can of adobo sauce. These things are spicy, so start off with one and then see if you want it to be spicier. I added 2 chillies because my family and I like it hot! Give everything a good mix and then add in all your spices. Throw in your canned jackfruit that has been drained and rinsed to the pot.
After 5-10 minutes, lower the temperate to a low heat and add in enough vegetable broth to almost cover the jackfruit. Put the lid on the pot and let this simmer. Every so often give your jackfruit a mix and add in more vegetable broth if it has evaporated. In total I used about 2-3 cups of vegetable stock in total. You want to do this for about 1.5 to 2 hours. The longer you cook this for, the more developed the flavours will become. Your jackfruit will become more tender as it cooks and you can use the back of your wooden spoon to break apart the fruit. It should resemble pulled pork!
I cooked my jackfruit for just under 2 hours before taking it off the heat. Give it a final taste and see if you need more salt or any of the spices. From here it's up to you with what you want to do with your jackfruit! With the batch I made this day I made some killer enchiladas, but the sky is the limit!
If you don't have the spices listed above, using a pre-made taco mix is okay! You can buy a pouch of taco seasoning and add in half of the packet to start.