vegan pernil

This Vegan Jackfruit “Pernil” is a take on the traditionally meat-centric Puerto Rican dish. Using jackfruit as “pulled pork,” this recipe tastes just like the real thing!

Vegan Jackfruit Pernil 

extra virgin olive oil

sofrito*

garlic cloves, crushed

oregano

Black pepper,

adobo seasoning blend*

Sazón seasoning blend*

smoked paprika

(120 ml) water

(80 ml) vegetable oil, or other high-heat cooking oil

Prepare the Jackfruit: Drain the jackfruit and rinse with fresh water to remove the excess brine. Dry the jackfruit with a clean cheesecloth, thin towel, or paper towels by squeezing as much water as possible from the fruit; Discard the liquid.

Shred the Jackfruit: Remove the seeds or &#8220;pods&#8221; from the jackfruit, as these do not shred evenly and can have a bitter flavor. Shred the jackfruit apart using either a fork or potato masher; It should resemble pulled pork.

Marinate: In a large mixing bowl, add the olive oil, sofrito, crushed garlic, oregano, black pepper, adobo, Sazón, smoked paprika, and water. Whisk until well-combined and the spices have dissolved. Add the jackfruit to the mixing bowl and mix well. Cover the bowl and have the jackfruit sit in the marinade for at least an hour in the refrigerator, longer if possible.

Sear: Add ⅓ cup of oil to a large non-stick pan over high heat. Once the oil is warm, add the marinated jackfruit (and the leftover juices in the bowl, if any) to the pan. Pan-fry jackfruit for 30 minutes, stirring occasionally. It&#8217;s best to let the jackfruit sit for 3-5 minutes at a time, in order to brown some of its edges and give it more of a realistic texture. 

Serve

warm and as desired. Leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop.

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Vegan Jackfruit Pernil

The most viewed vegan pernil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine