Vegetarian Pulled Pork (Jackfruit)

Serves: 4-6

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Bear Hands (author): I don’t eat pigs so my pulled pork comes from jackfruit instead. If you haven’t ever tried it don’t tell me it isn’t good! Make and enjoy some today instead!

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Hubby Bear (eater): I would never have thought that a fruit would be the vegetarian replacement for pulled pork, but here we are! It’s amazing. As a kid, a pulled pork sandwich was something I only got to enjoy once a year: at Ribfest. Sadly, the requirement for that enjoyment was sitting in an open field under humid, 90‑something‑degree sun pelting you from above. Now I can eat a vegetarian version multiple times a year, in the comfort of shade or AC!

Serving Suggestions: use like pulled pork made from pig meat.

Vegetarian alternatives can often feel like they are trying too hard to imitate something else. This one does not. It simply borrows the spirit of pulled pork—the smokiness, the tenderness, the satisfying texture—and translates it into something lighter, more adaptable, and surprisingly convincing. There are many different types of vegetarian meats in the world (honestly not many are very good) but try my version of this vegetarian pulled pork and I think you’ll be peasantly surprised to find it can be applied to most instances you’d use the meaty version in or as a good option if you’re experimenting with vegetarian options or a healthier more plant based diet. Invite your friends to enjoy some today!

Detailed recipe:

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Vegetarian Pulled Pork (Jackfruit)

Yield: 4-6

Author: Bear Hands

There is a particular satisfaction in creating something that gently defies expectation. Vegetarian pulled pork, when done poorly, can feel like a compromise; when done well, it becomes something far more interesting—a dish that stands comfortably on its own merits while borrowing just enough from tradition to feel familiar. This version, built on the humble green jackfruit, leans into that balance with quiet confidence.

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Ingredients

• 60 oz green jackfruit in brine, drained and shredded (Remove and discard the firm core/pith and any seeds; use only the tender, fibrous portions)
• ¼ cup BBQ dry rub seasoning. I recommend one that has a strong smokey flavour for best results of which I suggest the seasonings brand McCormick, of which has several good options for this purpose and is widely distributed.
• 1 teaspoon onion powder
• 1 teaspoon (or a generous dash) all-purpose seasoning
• 1 teaspoon dried thyme
• Black pepper, to taste
• 1 tablespoon BBQ sauce – at least, plus more to taste
• Hot sauce, to taste
• Neutral oil, for sautéing

Instructions

1. Step 1 – Prepare the jackfruit Drain the jackfruit thoroughly. Using your hands or a fork, shred the fibrous portions into strands, discarding the firm core pieces and seeds. The texture should resemble loosely pulled meat.
2. Step 2 – Season thoroughly In a large bowl, combine the shredded jackfruit with the BBQ dry rub, onion powder, all-purpose seasoning, and dried thyme. Toss well to ensure every strand is evenly coated.
3. Step 3 – Develop color and texture Heat a generous amount of oil in a wide skillet over medium-high heat. Add the seasoned jackfruit and sauté, stirring occasionally, until heated through and beginning to develop color. Allow some portions to crisp slightly—this contrast of textures is where the dish truly comes into its own and begins to convincingly imitate the meatier version.
4. Step 4 – Finish the flavor Reduce the heat slightly and stir in the BBQ sauce, adding more as desired depending on how saucy you prefer the final result. Season with black pepper and hot sauce to taste. Cook briefly until everything is well combined and lightly caramelized.

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