Pulled Jackfruit

Jackfruit is a tropical fruit native to South India, which you can buy tinned, in brine. It has a firm, meaty texture, making it ideal to use as an alternative to pulled pork.

Serve wrapped in flatbreads with coleslaw and leafy greens.


Pulled jackfruit

  • 2 red or brown onions – halved and thinly sliced
  • Olive oil
  • 2 cloves garlic – crushed
  • 2 cans jackfruit in brine – drained
  • 1 tbsp smoked paprika
  • 1 tin chopped tomatoes (400g)
  • 2 tbsps dark brown sugar
  • 1 tbsp tamari


  • 1/2 medium red cabbage (approx 500g) – core removed, finely sliced
  • 1 medium carrot – washed and skin on, grated
  • 1 spring onion – finely sliced
  • 1/4 cup pine nuts
  • 1 tbsp horseradish sauce
  • 2 tbsps tahini
  • Juice of 1/2 lime
  • 1/4 cup boiling water
  • Pinch of salt


( Makes 8 medium sized flatbreads)

  • 1 cup plain white flour
  • 1 cup Rye or Spelt flour
  • 1 teaspoon salt
  • 2/3 cup water


Pulled Jackfruit:

  • Saute the onion in a saucepan over a low heat with a glug of olive oil for about 10 mins until transparent
  • Add the 2 cloves of crushed garlic and smoked paprika and cook for another couple of minutes
  • Add the 2 cans of drained jackfruit chunks and stir
  • Add the can of chopped tomatoes and 1/2 tin water
  • Cover and simmer over a low heat for 1 hour, stirring occasionally
  • After 1 hour, gently mash up the jackfruit with a spoon or fork so the pieces fall apart into smaller chunks


  • Mix the horseradish, tahini, lime juice, boiling water and salt in a bowl and whisk together
  • Add the sauce to the shredded vegetables and pine nuts in a large bowl and toss together to cover evenly


  • Add the flour, salt and water to a bowl and mix together
  • Knead the mixture on a lightly floured surface for a few minutes until you get a smooth dough
  • Ideally allow the dough to rest for about 30 minutes (this step is preferable but not crucial)
  • Divide the dough into 8 pieces and shape into rounds
  • Roll each round into a thin flatbread
  • Heat up a frying pan (no oil required) and add a flatbread to the pan once hot
  • Cook one side for 30 – 60 seconds until it starts to develop brown spots
  • Flip over and cook the other side for a similar amount of time
  • Repeat for the rest of the batch
  • Wrap the freshly cooked flatbreads in a clean tea towel to prevent them from drying out and becoming crispy – you want them soft and moist in order to use them as wraps

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