Recipes by Marcia Frost

Pulled Jackfruit

The first time I tried Jackfruit, I was on a foodie tour in Jamaica. It had an unusual substance, tasting a bit like a potato, but much more meaty. It's that property that has made jackfruit a good meat substitute for vegans and vegetarians.

Edward & Sons sent me their Organic Young Jackfruit to try out. I began searching around for recipe ideas and I kept coming back to a simple one: Pulled Jackfruit, made in similar fashion to pulled pork. It would, though, be a lot healthier than the former, lower in calories, carbohydrates, and fat. It would also be vegan.

I adjusted the Pulled Jackfruit recipe until I got something my friends and I really enjoyed. We put it on hamburger rolls and couldn't believe how much it tasted like pulled pork!

One box Edward & Sons Organic Young Jackfruit
1/2 cup chopped onion
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 teaspoon paprika
1 cup barbecue sauce*
salt & pepper to taste

If you'd like to spice it up a bit more, feel free to add garlic, and chili powder. I prefer it sweet.
*In order to keep the recipe vegan or vegetarian, carefully check the ingredients in your barbecue sauce.

(See below for complete directions)

  • Open package and place jackfruit in a bowl, breaking it into pieces with a fork.

  • In a large saute pan, heat the oil and saute the onion for a few minutes, until translucent.

  • Add jackfruit, sugar, and spices to pan and continue to saute for 10 minutes.

  • Use a fork to break up the jackfruit more and add barbecue sauce.

  • Cook, on low heat, until sauce is heated through.

  • Serve over hamburger rolls, rice, or potatoes -- however you like pulled pork.

  • Return to index of Marcia Frost's recipes