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Pulled Jackfruit with Plum Sriracha

I used to love plums as a kid and as an adult who now actually cooks food, I want to find more ways to incorporate them into meals. I found this pulled lamb recipe and figured I could swap in jackfruit for a lazy meal tonight. I figured right.

Pulled Jackfruit with Plum Sriracha

Source: Olive Magazine | Serves: 4 | Time: 35 min

What I changed:

  • Replaced lamb with jackfruit and made new instructions accordingly

  • Reduced the amount of ginger

  • Replaced rice vinegar with apple cider vinegar

  • Replaced honey with agave

  • Adjusted amounts after converting to U.S. measurement


2 20-can cans of #jackfruit in water, drained rinsed, pulled as much as possible, deseeded

1 small red onion, roughly chopped

4 garlic cloves, roughly chopped

2 inch ginger chunk, peeled and roughly chopped

1 tbsp sriracha

1 scant tbsp tomato ketchup

1/3 cup apple cider vinegar

2.5 tbsp agave syrup

2 tsp Chinese five spice

5 ripe #plums, stoned and chopped

1 tsp salt

An additional small red onion, cut into thin strips

1 tbsp EVO

To Serve


Bread (we did buns)


Put the roughly chopped onion, garlic, ginger, sriracha, ketchup, vinegar, agave, five-spice and plums in a blender or food processor with 1 tsp salt, and blend to a paste.

Add the paste to the jackfruit and mix until well combined. It will feel like a lot of paste per jackfruit, but the sauce does cook off. Set aside to marinate for a few minutes if you'd like. I only let it marinate while I started the red onion.

Over medium heat, add EVO and red onion strips. Cook 5 minutes.

Add jackfruit mixture and cook another 20 minutes. Shred the jackfruit with the a fork along the way. Add S&P to taste.

Serve however you want -- on a bun, on bread, in a wrap, naked. Tonight, we put the jackfruit on hamburger buns with some arugula and enjoyed a side of steamed kale.

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