Vegan Jackfruit Pernil | Puerto Rican Roast Pork

jackfruit

🥗Healthier: young green jackfruit

💰Cheaper: canned jackfruit

Canned jackfruit is often more accessible and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for cooking.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Using water is a cost-effective option.

Drain and rinse the jackfruit to remove brine flavor.

Place jackfruit in a nut milk bag or clean kitchen towel and squeeze out as much liquid as possible.

Remove the seeds from the jackfruit for a more realistic texture.

Shred the jackfruit using forks or a potato masher until it resembles shredded meat.

In a bowl, combine olive oil, minced garlic, sofrito, adobo, zazon, smoked paprika, oregano, black pepper, and a little water; whisk until uniform.

Add the shredded jackfruit to the marinade and mix well to incorporate the flavors.

Cover the bowl and let the jackfruit marinate in the fridge for at least 1 hour for better flavor.

Heat 1/3 cup vegetable oil in a pan until hot, indicated by bubbling sofrito.

Add the marinated jackfruit to the pan and sear without stirring too often to allow for browning and caramelization.

Cook the jackfruit for a total of 30 minutes, allowing it to develop a realistic texture and flavor.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens