Smoky Vegan BBQ Jackfruit "Pulled Pork" with Collard Greens & Cornbread Crumbs

Instructions

1. 1

   Prepare jackfruit:

2. 2

   Pull apart drained jackfruit with your hands or forks to shred into "pulled" pieces, discarding any hard core pieces.

3. 3

   Sauté aromatics:

4. 4

   In a large skillet or Dutch oven over medium heat, warm oil (or a splash of broth). Add sliced onion and cook until soft, about 6–8 minutes. Add garlic and cook 1 minute.

5. 5

   Build the sauce:

6. 6

   Stir in tomato paste, soy sauce, maple syrup, smoked paprika, onion powder, black pepper, cayenne, and liquid smoke. Add vegetable broth and BBQ sauce; bring to a simmer.

7. 7

   Simmer jackfruit:

8. 8

   Add shredded jackfruit to the pan, stir to coat. Reduce heat to low, cover, and simmer 18–25 minutes until flavors meld and jackfruit is tender, stirring occasionally. If too saucy, uncover and simmer a few minutes to thicken.

9. 9

   Crisp the edges:

10. 10

    For texture, increase heat to medium-high and let some pieces caramelize, stirring occasionally to avoid burning. Taste and adjust salt, acidity (more vinegar), sweetness (more maple), or heat.

11. 11

    Toast cornbread crumbs:

12. 12

    In a small skillet, melt vegan butter or heat a little oil. Add cornbread crumbs and toast until golden and crisp, about 4–6 minutes. For oil-free, dry-toast in a nonstick pan, shaking frequently. Season lightly with salt.

13. 13

    Braise collard greens:

14. 14

    In a separate large skillet, sauté diced onion until translucent. Add garlic, cook 30 seconds. Add sliced collards, vegetable broth, apple cider vinegar, maple syrup, smoked paprika, and red pepper flakes. Cover and simmer 8–12 minutes until tender but still bright. Season with salt and pepper.

15. 15

    Assemble and serve:

16. 16

    Pile smoky jackfruit onto plates or buns, spoon braised collards alongside, and sprinkle with toasted cornbread crumbs for crunch. Add pickles or extra BBQ sauce if desired.

17. 17

    Smoky, tangy, slightly sweet BBQ notes with savory braised greens and crunchy, buttery cornbread crumbs to balance textures.