Crockpot Bulgogi Jackfruit

Crockpot Bulgogi Jackfruit - a meatless, vegan, and delicious alternative to pulled pork.

Course Main Course

Cuisine Korean

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 159kcal

Author Marly McMillen

Equipment

Slow Cooker

Ingredients

40 oz canned jackfruit (green jackfruit in brine) drained
½ cup tamari
¼ cup Bragg Liquid Aminos or soy sauce
½ cup agave nectar maple syrup, or honey
1 cup white wine or mirin
2 tablespoons fresh peeled ginger minced
8 cloves garlic peeled and chopped
1 medium onion peeled and sliced
1 green pear cored and chopped
½ cup fresh cranberries , optional
4 tablespoons sesame oil
½ cup water

Cups - Metric

Instructions

Place the jackfruit in a crockpot. Add the remaining ingredients and stir to combine.
Cover and cook on low for 5 to 6 hours.
Turn the heat to high and cook for another hour to help absorb any remaining liquid.
Use a firm spatula to break apart the jackfruit into pieces. It should break apart easily at this point.

Notes

Alternative cooking method: Place all ingredients in a large saucepan, bring to a boil, and then reduce to a simmer and cook for about 45 minutes to an hour, until all the liquid is absorbed and the jackfruit is tender. You should be able to easily break apart the jackfruit into stringy pieces as shown in the picture.

Nutrition