‘I killed like 5 jackfruits for this; I’m savage.’


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Makes: 4 people

Preparation time: 20 minutes

Cooking time: 10 – 20 minutes


  • 560g (two tins) of young jackfruit
  • 1/3 cup of vegan BBQ sauce
  • 1 tablespoon of soy sauce
  • ¼ teaspoon of pepper
  • 1 tablespoon of smoked paprika
  • 1 red onion
  • 3 garlic cloves
  • 1 teaspoon of oregano
  • 2 teaspoons of soft dark brown sugar

Nutritional value per serving:

  • Calories, kcal 206.4
  • Fat, g 1.4
  • Saturates, g 0.4
  • Carbs, g 49.6
  • Sugars, g 38.8
  • Fibre, g 3.6
  • Protein, g 3.7
  • Sodium, g 0.5


  1. Firstly, prepare the jackfruit; drain the tins and pat the fruit dry with paper towels, then cut off the core of each jackfruit segment.
  2. Then, split the jackfruit with two forks, or your hands, until the jackfruit resembles pulled pork.
  3. Now, rub the jackfruit with the pepper, sugar, oregano, and soy sauce and set aside in a bowl.
  4. After this, chop the garlic and onions finely.
  5. Next, cook the onions until soft and then add the garlic and the jack fruit mixture over a medium heat for about 5 – 10 minutes
  6. Now, add the BBQ sauce and continue to cook for 5 minutes.
  7. Serve on a bun, a wrap, or with rice and enjoy!

Vegan pulled pork at the Liverpool Vegan Festival!


  • Chop some spring onions and sprinkle through for some extra excitement.
  • You could totally use vegan hoisin sauce rather than BBQ for a more eastern feel to this recipe.

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