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mexican pulled jackfruit.

I do love me a hearty meal packed with vegetables, even better - what I like to call secret veg! Sometime last year, I sampled a delicious jackfruit burger at The Orange Tree in Leicester. The green jackfruit, found in most Asian supermarkets has a fleshy almost "pulled" appearance which gives it a very realistic pulled pork texture. It also has next to no flavour, making it perfect for adapting to whatever vegetarian recipe takes your fancy.

Domu have recently set me three challenges, the first being cooking with an ingredient you've never used before. The perfect opportunity to get my hands on a can of jackfruit and experiment with Mexican flavours in one of their VonShef slow cookers. Here's how I got on...

Shopping list. 
(Serves two, with leftovers)

For the Mexican "pulled pork" jackfruit
♥ One can of young green jackfruit in brine
♥ 2 tbsp paprika
♥ 400g chopped tomatoes
♥ Tin of red kidney beans
♥ Two cloves of garlic, crushed
♥ 2 tsp red chilli paste
♥ 3/4 red onion, chopped
♥ Salt & pepper to taste

For the guacamole
♥ Two ripe avocados
♥ A handful of cherry tomatoes, chopped
♥ 1/4 red onion, chopped
♥ 1 garlic clove, crushed
♥ Fresh coriander
♥ Lime juice

To serve
♥ Plain nachos
♥ Fresh coriander
♥ Lime wedge
♥ Sour cream (omit for vegan version)

Equipment; slow cooker.

Step one. Begin by throwing all the Mexican jackfruit ingredients into your slow cooker. Fill the chopped tomato tin with water and pour that in too.

Step two. Set on high mode for 3-4 hours.

Meanwhile, catch up with Made in Chelsea, paint your nails, do a load of washing or walk the dog...

Step three. When your pulled jackfruit is almost ready,  stir through a few times and push the pieces with the back of a spoon to break up. Use a couple of forks if you want to further create the pulled effect.

Step four. Make the guacamole by combining and mashing all the ingredients in a bowl. Season to your taste.

To serve, pile up your pulled jackfruit on top of your nachos, topping with guacamole, sour cream and coriander!

Do you have any go-to vegetarian recipe alternatives? As you may have guessed from the rest of your blog, I'm not veggie, but I certainly love veggie grub! 

Stayed turned for Domu challenges two and three...

Note: I was sent a slow cooker from Domu for this post. Recipe and opinions are my own.


  1. Jackfruit sounds and looks like something I need to investigate! We need a few more meat free dishes on rotation in our lives. Will have to keep it in mind next time Im passing a supermarket!

    1. Thanks Laura! You could add almost any flavours! :)

  2. So I've never tried jackfruit but it looks like a great pulled pork alternative. I make a lot of veggie burger alternatives, bean burgers being my favourite I love to use black beans like the burger in the link below for a rich Mexicana taste, or broad beans for a lighter burger.


    1. Veggie burgers done well are awesome! Portobello mushrooms are such a cop out. I'll check out your recipe - thanks :)

  3. Wow I have never even heard of a Jackfruit before but your dish looks amazing and healthy:-)

  4. I have wanted to cook with jackfruit for ages, where did you get this?! This recipe actually made me mouth drool, so thanks for making me look like I'm on drugs.

    Seriously though, drool. Secret fruit and veggies all the way!

    1. Haha Emma you make me laugh!! I got it at an Oriental supermarket in Leeds - have seen in the Leicester one too. Hunt it down quicccckkk! x

  5. Oh gosh jackfruit. I had no idea you could get it in tins. I made myself sick eating a fresh one in Australia once and have never wanted to go near it since. My own fault. I was told not to eat too much as it's very rich, but it was so delicious I couldn't stop myself. What a very interesting recipe.

    1. Ooh wow! I wonder how they differ in taste? As this one really hasn't got much at all. Great for adding flavour! Glad you enjoyed the recipe :)

  6. This looks amazing Emily! I've been wanting to try jackfruit for ages but I just have no idea where to get it. Definitely saving your recipe for when I find some though :) x