Gluten Free/ Lunch & Dinner/ Summer Recipes

“Pulled Pork” Jackfruit Burger



This recipe is Amazing.


I really had my doubts.  My husband is always telling me, ‘Nina what you see on Pinterest is deceiving”, because people post these amazing DIY ideas that Never come out the way the picture looks, and recipes that never taste as good as they look.  But my mother actually showed me a video on Facebook where Tasty Vegetarian was making this recipe.  So I decided I’d give it a shot.  I went to a local Jamaican grocery store, found a big hunk of jackfruit (like half the size of my head just about), paid my $9 worth and went in the kitchen and got to work.  The messiest and most time consuming physical part is piece by piece taking apart the big awkward fruit and separating the seeds.  I used a spoon to make the process go quicker, scooping the seeds out after cutting the jackfruit into a few pieces to better get all throughout it.  I ended up drying off and baking the seeds, but I might have over burnt them a little too much to really enjoy them ;D.

Then I cooked everything together on the stove, which took some time to let marinate, and afterwards took out the ‘meat’ and left most of the liquid in the pan, spread it on a oiled down parchment/aluminum foil, baked it, took it out, layered the BBQ sauce and baked it some more (the baking takes a while…)!  Finally took it out, smiled big just from the delicious smell, assembled a warm burger with lettuce, tomato, vegan cheese, chipotle mayo, ketchup, mustard, etc…and took my first bite after all of my hard work….and wow.  I was impressed.  I even had a few of my co-workers try it, and they couldn’t believe the flavor!  They said it tasted like meat, but that the texture was different than true pulled pork.  I don’t mind the more fibrous texture, it has a nice chew to it, easy to bite into too.  Unfortunately, a huge piece of jackfruit didn’t make as much as I was expecting! But I did get 8 burgers out of it (next time I’m going to buy an even larger piece so I can make more, because I REALLY enjoyed it)!!


SO PLEASE, if you’re looking for something BBQy for your Fourth of July, I DARE you to try this recipe! Hopefully you have off today, and have a few hours to spare to whip a batch of this up for the whole family.  I bet you they will be in shock too.  It reheats well on the toaster oven or the grill for leftovers.  Make sure you get a high quality super tasty BBQ sauce when you are making this, I think that did wonders for this dish.

Fourth of July at Pine Hill

It has been a family tradition for 35 years now to get together at a large family reunion in Pine Hill NY for the Fourth of July.  And what a Blessing it is to go!!  It is out in the middle of ‘nowhere’ country, with lots of open land and trails to explore the Catskill mountains on.  There are so many memories at this place, throughout the years I was allowed to bring one friend at a time, and just about all of my childhood close friends have came here.  I was not able to go for the past 6 years though.

So for the first time ever, I went with my Husband and Ashka and got to share the experience with them last Saturday, and with my 2 little cousins Lorenzo and Alessia (last time I was here, she was still breast feeding and now she’s 7 years old)!  It hasn’t changed a bit.  The house is this huge bed and breakfast style, with many rooms, 3 floors and lots of spots to chill out on the roof.  The backyard is big and has a cold tranquil natural mountain-water stream that runs far down.  We once saw a baby bear (attracted to the smell of the cookout) just 20 feet away from the stream!  I remember when my old friend Nora and I tried to send a message in a bottle down the stream, and when my friend Vicky and I took ridiculous pictures on the roof, when Andrea and I played over by the stream, and when my friend Rachel and I walked down the street and snuck into an abandoned van.  There is a lake around the corner that you can rent boats on (I once caught soo many nutes and brought them home!), and I remember loving this one large flea market that happened one year too.

 Every year, our family would top the day off with a showcase the most AMAZING fireworks that you’ve almost ever experienced!!  The display tops the local Westchester town’s fireworks!  All in all, it is a great experience, with friendly family, fun Italian music, always LOTS of food, beauty out in freshness in nature and spectacular fireworks!  I am really looking forward to going back next year.  I only get to see these family members once a year, but I feel the welcoming love from them every single time I come.   It is a great family and I’m glad to be apart of it.


Print Recipe
Serves: 6-8 Cooking Time: 30 Minutes Prep Time, 2.5 Hours Cooking


  • Gluten Free Buns
  • -
  • Large Jackfruit (I used a slice about 1Ft x 8in )
  • 1 Onion (sliced)
  • 4 Cloves - Garlic
  • 2 tsps - Sea Salt
  • 1 tsp - Black Pepper
  • 1 Tbsp - Cumin
  • 1 Tbsp - Paprika
  • 1/2 tsp - Chilli Powder
  • 1/2 tsp - Cayenne Pepper
  • 1 Tbsp - Vegan Worcestershire Sauce
  • 2 Cups - Vegetable Broth
  • 2 Cups - Your favorite BBQ Sauce! (*important for flavor!)
  • -
  • 1/2 Small Purple Cabbage (chopped finely!)
  • 1/2 Cup Vegan Mayonnaise
  • 2 Tbsp - Coconut Sugar (or any healthy unprocessed sugar)
  • 1 Lemon - Juiced
  • 1 Tbsp - Vinegar
  • Dash Sea Salt
  • -
  • TOPPINGS (optional):
  • Smashed Avocado
  • Sliced Tomato
  • Lettuce/Spinach
  • Ketchup
  • Mustard
  • Chipotle Mayo
  • Vegan Cheese



Start by cutting open your jackfruit (please be careful!). Grab 2 bowls, and start pealing out the 'flesh' (the yellow squishy part is what you want). Place the 'meat' into one of your bowls, and the seeds in another. Continue until you have completely stripped apart the jackfruit! Rinse and dry off your flesh.


Slice your onion and garlic, and add it to an oiled down pot. Turn on medium-low flame and let it cook for a few minutes.


Next add in your dried off jackfruit meat. Sprinkle in your spices, the Worcestershire sauce and your vegetable broth (save the BBQ sauce for later!). Stir very well and cover the pot and simmer for 45 minutes.


Once the time is done, it should be cooked together in a sludgy form, juicy and thick! If there is a lot of excess water, just drain it out or leave it behind. Scoop out your meat (let the excess juice drip off in the pot), and layer it on a large oiled down pan covered in aluminum foil. Bake for 1.5hrs at 350F.


Take it out when finished, and immediately add a large amount of BBQ sauce overtop! Place back into the oven for another 15 minutes, or until it hardens a bit but remains juicy and flavorful! Then take out and let cool.


While your 'pork' is cooling, you can make your coleslaw by chopping up your cabbage very finely (or buying pre-chopped cabbage!). In a mixing bowl, combine the remaining ingredients and mix well. Set aside for leftovers later.


Assemble your burger with your bun (I recommend toasting it a bit in the toaster oven to get it crispy), a scoop of your pulled pork and coleslaw, and optional toppings of your choosing and BITE IN!! 🙂



The meat heats up well for leftovers! Just put it on your bun to toast in the oven for warming. Then add your coleslaw when it is chilled or room temperature.

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