BBQ ‘Pulled Pork’ Jack Fruit

This is the latest Vegan craze using an extremely unlikely ingredient to create a mock ‘pulled pork’ which takes far less time than the meaty version and is much healthier and animal friendly, this is combined with my BBQ sauce recipe for an excellent meat-free alternative.

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This whole concept is pretty darn amazing in the Vegetarian and Vegan foodie world, and I really wasn’t convinced that it would work or be any good so I just had to try it out for myself, and I’m soooo pleased I did and I cannot stop craving it now! 

I’d seen this idea pop up a few times on @instagram and I’ve also seen it served in a couple of restaurants I’ve visited but it never crossed my mind to try it as I’m one of those people that tends to stick to what I know when I eat out so that I’m not left disappointed and hungry! The idea of using an unknown fruit to create something that replicates meat is pretty strange but whoever came up with this idea is a genius and you can see how they came to the idea when you start cooking a jack fruit as it shreds just like you’d expect pulled pork to. 

When I decided I wanted to jump on this craze, I wasn’t sure it was going to be possible as I had never seen or heard of a jack fruit before but having set out to do some research so I could create a recipe I’d want to make again and again I found that jack fruits are an odd looking fruit that is a species of tree in the fig and mulberry family which is native to parts of South and Southeast Asia, so I then headed over to my local Asian supermarket and sought some advice from the lovely owner who found me a tin of jack fruit in brine, which was spot on as for this recipe it must be jack fruit in brine and not syrup otherwise the taste is completely wrong so luckily he came up trumps and I was able to create this recipe.

I then did some research on how to tackle this peculiar looking canned fruit and luckily its a very simple process of draining the liquid and cutting the stems and seeds away from the fruit and discarding it for this recipe, which then leaves you with the fruit to create the shreds of ‘pork’. The jack fruit itself has quite a bland taste which is perfect to use for recipes such as this so you can add your own marinade to cook the ‘pork’ in and here I have just used a simple smoky chilli marinade to compliment the BBQ sauce which will be added later.

I would definitely recommend making your own BBQ sauce and my recipe below has been tried and tested numerous times and I am pretty happy with it and knowing exactly what has gone into a sauce because it is homemade I think is satisfying as we know many store bought sauces are full of unnecessary sugars and preservatives that can be avoided when making your own sauce and its as simple as combining all the ingredients over a low heat until some of the liquid has been reduced.

BBQ Jack Fruit Wraps with Avocado
BBQ Jack Fruit Wraps with Avocado

Once you have mastered your homemade BBQ sauce and cooked the jack fruit on the hob, you then need to place it in the oven to bake firstly for 15 minutes and then for a further 15 minutes with the BBQ sauce which will give it the roasted pulled pork effect and this process takes far less time than the meaty version so no waiting around for long periods of times…you can eat this on a weeknight! I am pretty sure this recipe will be making a regular appearance on my table. 

Traditionally BBQ Pulled Pork would be served in a bun but I like to serve mine in a corn tortilla wrap or on it’s own with some sweet-potato fries. The ‘pulled pork’ will keep in the fridge in an air-tight container for 3-5 days and will serve 4 people depending on your portions and how you serve it either in a bun or on its own. 

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


BBQ 'Pulled Pork' Jack Fruit
Prep time
Cook time
Total time
Serves: Serves 2 - 4
BBQ Sauce:
  • 400g tomato passata
  • 1 tbsp tomato paste
  • 2 tbsp packed brown sugar
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • 1 tbsp cider vinegar or white wine vinegar
  • 1 tbsp molasses
  • 2 tsp Vegan Worcester sauce
  • 1 tsp Dijon mustard
  • 1 tsp liquid smoke
  • ½ tsp fine sea salt
  • Ground black pepper, to taste
'Pulled Pork':
  • 1 can Jackfruit in brine, drained and de-stemmed
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp brown sugar
  • 1 tsp ground cumin
  • 1 tsp. chilli powder
  • 2 tsp liquid smoke
  • 1 cup vegetable stock
  1. Start by making the homemade BBQ sauce by combining all ingredients in a saucepan over a low heat, combine well and let simmer 10 minutes or until sauce has thickened and smells fragrant.
  2. Next pre-heat oven to 400F/200C/Gas Mark 8. Line a baking tray with parchment paper and set aside.
  3. In a large sauce pan/wok heat the olive oil over a medium heat and saute the onion for 5-10 minutes until softened, then add the garlic for a minute.
  4. Then add the sugar, spices and liquid smoke and then add the jack fruit and stir until evenly coated.
  5. Add the vegetable stock and simmer for 10-15 minutes until all the liquid has been absorbed.
  6. Use a rubber spatula and spoon in each hand to mash and divide the jack fruit until it looks similar in appearance to pulled pork.
  7. Spread the jack fruit out evenly in a single layer on the lined baking tray and bake in the oven for 15 minutes.
  8. Remove from oven and then cover evenly with the homemade BBQ sauce.
  9. Return the jack fruit to the oven and cook for another 15 minutes or until lightly browned.
  10. Remove from the oven and serve in a bun or in a corn tortilla and served with sweet-potato fries.

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