A plant-based vegan version of pulled pork, this easy slow cooker recipe is full of flavour and bound to please vegetarian and vegan guests at parties and barbecues. Double the recipe if making for a crowd.
Forget pulled pork, we've created pulled jackfruit as a plant-based alternative! Jackfruit is cooked in a spiced, tomato sauce and served with buns and vegan coleslaw. The best part, the slow cooker does all of the hard work.
If you like things spicier, then up the chipotle paste to 1tbsp.
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Yields:
4
Prep Time:
15 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 30 mins
Cal/Serv:
130
Ingredients
1Tbsp.
olive oil
1
onion, finely sliced
2
x 400g tinned young green jackfruit chunks, drained
1
red pepper, chopped
4
garlic cloves, crushed
50g
soft dark brown sugar
200g
tinned chopped tomatoes
1/2Tbsp.
chipotle paste
3Tbsp.
soy sauce
2Tbsp.
cider vinegar
1Tbsp.
smoked paprika
1/2tsp.
dried thyme
Small handful fresh coriander, torn
Directions
Step 1In a medium frying pan, heat the oil and fry the onion over a high heat for 3min until golden (do not worry if the onion hasn’t softened). Add jackfruit and pepper and fry for further 3min. Add all the remaining ingredients (apart from the coriander) into the pan and bring to a simmer.
Step 2Carefully tip the mixture into a slow cooker. Cook on low for 4hr or until the jackfruit is tender. Season to taste and stir in most of the coriander.
Step 3Serve in buns with vegan coleslaw and extra coriander.
Per serving:
Calories: 130
Protein: 2g
Total fat: 3g
Saturates: 0g
Carbs: 20g
Total sugars: 18g
Fibre: 5g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
