Gluten-Free Pulled Jackfruit Recipe
Updated Feb 15, 2021, Published Jun 12, 2019
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What do you do when you’re craving pulled pork but you’re having your vegetarian son over for dinner? You have pulled jackfruit instead!
This gluten-free pulled jackfruit recipe is a great vegetarian, vegan alternative to pulled pork, with a little Asian twist. If you haven’t had jackfruit, this is a good recipe for your first time trying it. It calls for canned jackfruit, so you don’t have to buy fresh and feel intimidated by a new fruit. Just make sure you get the young jackfruit in water, not the kind in brine or syrup.
The sauce uses SunButter, lime juice, soy sauce, chili garlic sauce, and a few others to create a delicious nutty (without the nuts) Asian-style flavor.
I like to serve this in Siete almond flour tortillas to make a grain-free meal, but corn tortillas, lettuce leaves, or gluten-free burger buns will also work.
The Asian slaw served on top is a great complement to this dish. Find the recipe for the Asian slaw here.
Gluten-Free Pulled Jackfruit Recipe
Ingredients
- 2 (14-ounce) cans young jackfruit in water , (not brine or syrup)
- ⅓ cup creamy SunButter
- 4 tablespoons fresh lime juice, (juice of 2 large limes)
- 4 tablespoons honey
- 2 tablespoons tamari or gluten-free soy sauce
- 1 teaspoon (or more to taste) chili garlic sauce
- ½ teaspoon sesame oil
- 8 gluten-free tortillas or lettuce leaves,, for serving
- Lime wedges,, for serving
- Sriracha sauce,, for serving (optional)
- Asian Slaw,, for serving (optional)
Instructions
- Drain and rinse the jackfruit. Place in a deep skillet and cover with water. Bring to a boil, reduce heat, and simmer for 45-60 minutes or until tender.
- Combine the SunButter with ⅓ cup water, lime juice, honey, tamari, chili garlic sauce, and sesame oil, whisking to a smooth sauce. If too thick, add a little more water.
- When the jackfruit is tender, drain off the water, add the sauce, increase the heat to medium-high and cook until the jackfruit has absorbed the sauce and is starting to brown. Once the jackfruit starts to brown, let cook, undisturbed, for a minute or two until browned on the bottom, then flip the jackfruit and let brown again for another minute or two.
- Serve in tortillas with lime wedges, topped with Sriracha and Asian slaw, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Why should jackfruit in brine not be used in this recipe? How can it be used?
Hi Sharon,
Jackfruit in brine could change the flavor. You could try rinsing it really well to see if that works, but to be safe I suggest the one in water so that the full flavor of the dish comes through.
Hope you enjoy it!
xo,
Carol