Print Options:

Mexican Pulled Jackfruit

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

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

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


Add the onions and boil for 2 minutes


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


Then the Jackfruit

Heat 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


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


Add the rest of the ingredients except for the lime juice


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


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


Remove from the heat and add the lime juice.


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

Nutrition Facts

Serving Size 4