Mexican Pulled Jackfruit

By Jen Booker

April 9, 2017

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 4


The Jackfruit

1 tbsp olive oil

3 Cans of Jackruit, drained, washed and then the core cut out and flesh split into strings

1 large onion - sliced

4 garlic cloves - crushed

1 Tin chopped tomatoes

250ml veg stock

2 tbsp tomato puree

2 tbsp chipotle paste

2 tsp ground cumin

2 tsp dried oregano

10 drops of liquid smoke

Squeeze of lime juice

Salt & Pepper

The onions

1 large red onion sliced

250ml water

125ml cider vinegar

1 tbsp sugar

1 1/2 tsp salt

To serve

Tortilla wraps


Cashew sour cream



First make the onions

1Combine all the ingredients except for the onions in a pan and bring to the boil

2Add the onions and boil for 2 minutes

3Transfer to a glass bowl, cool and put in the fridge for at least 1 hour

Then the Jackfruit

1Heat the oil in a large saucepan over medium heat. Add the onions with a pinch of salt and cook until translucent, around 3-4 minutes, stirring often

2Add the garlic and continue to cook for around 1-2 minutes, making sure not to let the garlic burn

3Add the rest of the ingredients except for the lime juice

4Bring everything up to a boil then reduce to a simmer and cover, cooking for 20 minutes.

5Remove the lid and continue to cook until the sauce has reduced and thickened, around 10 - 20 minutes

6Remove from the heat and add the lime juice.

7Serve the pulled jackfruit with warm tortillas, guacamole, pickled onion and coriander


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