From tacos to sandwiches to stew, super-versatile Smoked Pulled Jackfruit makes a delicious meal. It’s uniquely tender and juicy, with a slow-cooked hickory flavor that’s great on its own or paired with your favorite sauce. However, before adding it to bread, tortillas or a plate, our Smoked Pulled Jackfruit must be properly heated and prepared—so keep scrolling for some tips to help you get it right every time.
Use the right equipment.
While our Smoked Pulled Jackfruit has already been seasoned and cooked through, it does need to be heated before eating—and, to get the right texture, we recommend using the stovetop for this. Heat a nonstick pan on high, add a tablespoon of cooking oil, spread out jackfruit over the heated surface, and reduce the heat. This cooking method will give you the crispy edges and succulent, meaty interior that you want in your savory young jackfruit.
Give it a few minutes.
We know how hard it can be to watch your Smoked Pulled Jackfruit heat up in the pan, getting soft and fragrant, without being able to taste it. But trust us, allowing the jackfruit to cook for 2-3 minutes before flipping it over to cook another 2-3 minutes on the other side will be worth it. This method allows the outside of the meatless “meat” to crisp up and caramelization is key!
Last but definitely not least, it’s important to shred your Smoked Pulled Jackfruit for maximum enjoyment. This step will remove any tough chunks in the jackfruit, as well as any seed casings that may have made their way through to the final product. Shredding your cooked jackfruit is easy to do using tongs or two forks—just pull it apart to create the hearty, satisfying texture that makes BBQ sandwiches and taco filling so delicious!
Add sauce (or not!)
If you’re adding BBQ sauce or another condiment, this is when to do it. Pour onto the jackfruit while it’s still cooking in the pan, and stir a little so that your sauce gets warmed up as well. Once everything is heated to your liking, it’s ready to eat!