If you’re craving those smoky, saucy pulled pork vibes but want to skip the meat, pulled pork jackfruit tacos have got your back. Jackfruit is the MVP here, shredding up just like pulled pork and soaking up all that barbecue goodness.
This recipe will show you how to turn canned jackfruit into a taco filling that’s both easy and delicious. Top with fresh cilantro, red onion, and avocado for a taco night that’s anything but boring.
We’ll walk you through key steps to get the best texture and flavor from your jackfruit. Get ready to whip up tacos that might just fool a carnivore.
How to Make Pulled “Pork” Jackfruit Tacos
Making pulled “pork” jackfruit tacos is all about picking the right jackfruit, seasoning it up, and nailing the cooking process. We’re talking canned young green jackfruit in brine, a spice party, and a little taco magic.
Choosing the Right Jackfruit Variety
Always go for young green jackfruit in brine. It’s got a neutral taste and a texture that shreds just like pulled pork.
Skip the ripe jackfruit and anything in syrup—unless you want dessert tacos (which, hey, could be a thing, but not today).
Canned jackfruit is super convenient since it’s already peeled and cleaned. Drain and rinse it well to wash away extra saltiness.
This also helps the jackfruit soak up all those tasty BBQ flavors.
Essential Ingredients and Seasonings
For flavor, we go classic BBQ: smoked paprika, chili powder, cumin, cayenne pepper, garlic powder, and onion powder.
BBQ sauce brings the tangy sweetness, and a squeeze of lime juice keeps things zesty. Don’t forget a shower of chopped cilantro for that fresh, herby kick.
Corn tortillas are sturdy, traditional, and the perfect taco vessel. Warm them up so they’re soft and ready to roll.
Step-by-Step Cooking Instructions
- Drain and rinse the canned jackfruit. Shred it into strips, removing any seeds or tough bits.
- Heat oil in a pan over medium. Sauté chopped onions and minced garlic until they smell amazing.
- Add the jackfruit. Sprinkle in your spices and stir until everything’s coated.
- Cook for 10-15 minutes, stirring so the jackfruit softens and soaks up all the flavor.
- Pour in BBQ sauce and cook another 5 minutes, stirring often.
- Warm your corn tortillas, then pile on the jackfruit filling. Top with shredded cabbage, salsa, cilantro, and a squeeze of lime.
Tips for the Perfect Texture and Flavor
If the jackfruit feels stubborn, smash it with the back of a spoon to help it shred. This gets you closer to that pulled pork texture.
Let the jackfruit hang out with the dry spices for a minute before cooking for extra flavor. Keep the heat moderate so you don’t scorch your spices.
Want more kick? Add extra cayenne or hot sauce. Lime juice at the end wakes everything up.
Warm tortillas just before serving—they’ll be soft, a little toasty, and won’t fall apart mid-bite.
Serving, Side Dishes, and Storage
Taco night isn’t just about the filling—it’s about the toppings and the sides, too. A little assembly know-how goes a long way, and the right sides turn tacos into a full-blown feast.
Assembly and Topping Ideas
Start with warm corn tortillas—they’re the real deal for taco bases. The jackfruit filling holds sauces and spices like a champ.
Top with fresh cilantro and a big squeeze of lime juice for brightness.
Some topping ideas:
- Vegan coleslaw for crunch.
- Thinly sliced red onions for a little sass.
- Ripe avocado slices for creamy goodness.
- A sprinkle of cotija-style vegan cheese or your favorite mild vegan cheese.
These toppings add crunch, creaminess, and a little flair without stealing the show.
Creative Side Dish Pairings
Pair your jackfruit tacos with sides that keep things interesting:
- Black bean salad with tomatoes, onions, and cilantro for some protein power.
- Roasted or grilled veggies for a healthy sidekick.
- Fresh or pineapple salsa for a sweet-tangy punch.
- Crispy tortilla chips with guacamole or spicy cheese dip—because why not?
With these sides, your taco night is guaranteed to be a hit.
How to Store and Reheat Leftovers
To avoid drying out, we store leftover jackfruit pulled pork in an airtight container in the fridge for up to 3 days.
Keep tortillas separate in a container or bag to prevent sogginess.
When reheating, we like to warm the jackfruit gently in a pan over low heat with a splash of water or barbecue sauce to bring back some moisture.
Tortillas can be wrapped in foil and warmed in the oven at 350°F for about 5–7 minutes, or heated individually on a dry skillet.
No one likes sad, soggy leftovers—so these tricks keep things tasty and almost as good as day one!
