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Whole Food Plant Base : Vegan : Oil Free : Omni Approved


60 oz Young Green Jackfruit preferably in water – brine works ok too. Usually sold in Asian Markets or sections of your local grocery store. Most cans are 500-600g/ 18-19 oz but after you drain them and cut out the core you get around 12-13 oz. So you will want about 5 cans for this recipe.

2 TSP  each – Paprika, Cumin, Black Pepper, Chili Powder & Onion Powder

2 TBSP Ketchup or Tomato Paste

3 TBSP Maple Syrup

1 Cup Apple Sauce

1 TSP Liquid Smoke

2 TBSP Molasses

1 TBSP Prepared Mustard

1 1/2 Cups Peeled Diced Apples

2 TBSP Apple Cider Vinegar

Medium Onion Diced

3 Garlic Cloves Minced

1/2 Cup Water


Drain the cans of Jackfruit and rise them off. Cut the harder “core” sections off of the pieces. Also remove any larger seeds.

Mix all the dry spices together and then toss with the Jackfruit inside InstantPot or Slow Cooker pot. Add all other ingredients. Pressure cook on “meat/stew” setting for 30 minutes or Slow Cook 3 Hours on High. You can do a quick release on the InstantPot once finished.

Pull and separate the Jackfruit pieces until desired size. A wide hole potato masher works really well to mash up the Jackfruit.

Enjoy on your favorite bun or lettuce wrap. I like topping mine with Cole Slaw and a dash of Black Pepper.

Makes about 8 Cups / 2 Liters.

I have a great Cole Slaw recipe here that pairs perfectly.

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