Vegan Pulled “Pork”

Come on, really? How can this be produced with an alternative so those sweet, soft strands of smoky loveliness can be enjoyed as part of a Vegan diet? Jack fruit has arrived at The Daily Bread and this is the perfect recipe to use a tin or two. This will fool the meat eaters out there!



For 4 Serving(s)

Pulled pork

  • 1 Tin tin of Young, unripe Jack Fruit
  • 1 Onion, halved and sliced
  • 2 Garlic Cloves, crushed
  • 1 tsp Olive Oil
  • 1 tsp Sweet Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Sea Salt
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Dark Soy Sauce
  • 4 tbsp Maple Syrup
  • 300 ml Vegetable Stock
  • 2 tsp Liquid Smoke (optional)
  • 4 tbsp Tomato Ketchup (optional)

Vegan Pulled “Pork” Directions

Drain the jack fruit from the tin. Chop into thin slices, seeds, roots and everything.

Heat the oil in a saucepan and add the onion and garlic. Stir for 3-4 minutes until softened. Add the jack fruit and heat for a further 2-3 minutes.

Add all the other ingredients and stir until well combined. It may seem like there is a lot of liquid but the jack fruit is quite thirsty. Place the lid on the saucepan and heat over a low heat for 20-25 minutes, stirring from time to time and adding a bit more water or stock if need be.

Serve in rolls, in wraps, jacket potatoes, on pizzas or in a salad – of however you wish to serve.

Store in a container in the fridge for up to 3 days.

Nutrition facts


Per Serving

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