Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Smoky Jackfruit BBQ (Kosher Pulled ‘Pork’ Style)

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Look for a Pesach hechsher on: ketchup, vinegar, paprika, garlic powder, onion powder, broth. Pesach recipes and menu planner

Pareve

Young green jackfruit has a stringy texture that shreds just like pulled meat. Simmered in a smoky, tangy homemade barbecue sauce, it makes a plant-based version of pulled pork sandwiches that’s completely kosher.

Choosing and Preparing Jackfruit

Use canned young green jackfruit packed in brine or water, not ripe jackfruit in syrup, which is sweet and soft. Drain and rinse it well, cut away any tough core pieces, and shred it with your hands or two forks. Simmer it in the sauce until it absorbs the flavor, then mash it lightly for a more shredded texture. A few minutes under the broiler adds crispy edges.

Kosher Notes

This jackfruit is pareve. Many Worcestershire sauces contain anchovies; that’s fine in a pareve dish, but if you plan to serve it alongside meat, use a fish-free Worcestershire. Check that your jackfruit and liquid smoke carry a reliable hechsher.

Serving and Storage

Serve on buns with coleslaw and pickles. Leftovers keep for 4 days; you can keep it warm in a slow cooker for serving a crowd.

Smoky Jackfruit BBQ (Kosher Pulled ‘Pork’ Style)
This smoky jackfruit BBQ captures all the flavors of pulled pork in a completely kosher dish that fools even the most dedicated meat lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cans young green jackfruit in brine 20 oz cans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar packed
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce kosher certified
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 cup vegetable broth

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Drain and rinse the jackfruit thoroughly under cold water. Pat dry with paper towels, then use your hands or two forks to shred the jackfruit pieces until they resemble pulled meat. Remove any tough core pieces.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in the shredded jackfruit and cook for 3-4 minutes, allowing it to absorb the onion and garlic flavors.
  5. In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, and liquid smoke until smooth.
  6. Add the sauce mixture to the skillet along with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir to coat the jackfruit evenly.
  7. Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally.
  8. Remove the lid and continue cooking for 5-10 minutes more until the sauce has thickened and the jackfruit is tender and well-coated.
  9. Taste and adjust seasonings as needed. Serve hot on challah rolls with coleslaw and pickles.

Notes

Leftovers keep in the refrigerator for up to 4 days and reheat well in the microwave or on the stovetop with a splash of broth. You can make this ahead and keep it warm in a slow cooker on low heat for serving. For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to taste.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg
Sodium 820mg 36%
Dietary Fiber 6g 21%
Total Sugars 32g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top