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5 from 5 votes
Vegan Kalua Jackfruit

A vegan version of traditional Hawaiian Kalua Pork, but made with jackfruit.

Course: Main Course
Cuisine: American, Hawaiian
Servings: 2 servings
Author: Michael Monson
  • 1 (20 ounce) can young jackfruit in brine, soaked in filtered water overnight*
  • 3 tablespoons Bragg’s Liquid Aminos** or tamari (low sodium)
  • 3 tablespoons pineapple juice
  • 2 to 3 dashes liquid smoke
  • black pepper and salt to taste
  • 1 to 2 tablespoons olive oil
  1. Drain and rinse your jackfruit, and allow it to soak in filtered water overnight. 

  2. Before cooking, drain the water, and pat the jackfruit pieces completely dry. To a pan on medium-high heat, add 1 tablespoon of olive oil, and your jackfruit pieces. Sear the jackfruit on all sides until golden brown. Remove the jackfruit to a heatproof bowl, and cover with a lid. Allow the jackfruit to rest until it is cool enough to handle. Combine the Liquid Aminos, pineapple juice, and liquid smoke.
  3. Heat your oven to 450 degrees F.
  4. Using your hands, shred the jackfruit into a loaf pan, or small glass baking dish. Add the liquid amino mixture, and toss until evenly coated. Add 1 tablespoon of oil and toss to coat.
  5. Bake the jackfruit at 450 for 10 to 15 minutes, or until it is browned on top. Toss with tongs, and then return to the oven until golden on top, and there are a few charred or crispy bits.
  6. Toss and serve warm or at room termperature.

Recipe Notes

*If you have the time, I would even suggest soaking the jackfruit for a couple of days to draw out even more of the brine. Just swap out the water each day to help with the process. 

**Using Bragg's Liquid Aminos or tamari makes this dish gluten free.