These vegan “pulled pork” cups are out of this world good. Made from a combination of shredded carrots, onion and jackfruit, you’re going to be shocked by how “meat-like” this vegan recipe really is. When combined, these vegan pulled pork cups are the perfect combination of sweet, savory and delicious.

Plant-Based “Pulled Pork” Cups- Healthyish Foods

About this recipe

Simply cut an avocado in half, and remove the pit. Next, using a spoon gently remove the outer skin. I like to shave a small slice off of the bottom of my avocado, so it rests flat on the plate. This will also prevent it from slipping away when filling it.

Next, load in your vegan “pulled pork” and top with shaved cabbage dressed in lime juice. For a sweet twist, try adding some of the diced pineapple salsa. Another flavorful topping, would be a vinegar-based coleslaw with a pickle on top.

Personally, I enjoy serving the pulled pork this way because the avocado is very filling and offers our bodies a lot of healthy fat. Plus, they look amazing when plated. Turn this recipe into a fun appetizer, by placing down a cracker, then a thin slice of avocado, followed by a small dollop of the plant based pulled pork. This is another great way to serve this tasty dish. So, get creative and have fun because this plant based “pulled pork” recipe is so good you’ll want to have it over and over again.

This recipe makes six light servings. This include the vegan pulled pork and the pineapple salsa. To see the nutritional info, please see below. This does not account for the avocado cups or bun.

Plant-Based “Pulled Pork” Cups- Healthyish Foods


Store any leftover pulled pork in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Serve warm and enjoy.

The BEST Vegan "Pulled Pork" Sandwich - Healthyish Foods

The BEST Vegan “Pulled Pork” Recipe

These plant-based “pulled pork” cups are out of this world good. Made from a combination of shredded carrots, onion and jackfruit, you’re going to be shocked by how "meat-like" this vegan recipe really is. 
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Vegan “Pulled Pork”

  • 2.5 cups bagged carrots shredded, they are a little more firm that freshly shredded
  • 1.5 cups shredded plain jackfruit , Upton's original brand – comes in a box.
  • ½ cup white onion, diced

Homemade BBQ Sauce

  • 1 cup ketchup
  • ½ cup brown sugar
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dry mustard powder
  • ½ tablespoon Worcestershire sauce
  • 2 teaspoons lemon juice, fresh squeezed
  • ¼ teaspoon liquid smoke
  • ¼ cup veggie broth
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes

Pineapple Jalapeno Salsa

  • 1 cup pineapple, grilled and diced
  • 1 cup sweet corn, grilled
  • 1 tablespoon jalapeno, diced
  • cup red bell pepper, diced
  • cup shallots, diced
  • 1 tablespoon lime juice
  • Pinch salt
  • 1 cup red cabbage , tossed with some fresh squeezed lime juice
  • 6 potato rolls, King's Hawaiian


  • saucepan
  • mixing bowl


Prepare the BBQ sauce:

  • In a saucepan, combine the ketchup, brown sugar, dry mustard powder, apple cider vinegar, Worcestershire sauce, lemon juice, salt, pepper, red pepper flakes, veggie broth, and liquid smoke. Simmer for 15-20 minutes over medium low heat.

Prepare the pulled "pork":

  • Gently spray a large sauté pan with non-stick cooking spray.
  • Over medium/low heat add the shredded carrots. If you do not have shredded carrots on-hand you can chop some whole carrots using your food processor. Be careful not to make the pieces too small.
  • Dice a small white onion and add it to the carrots. Let the two simmer together in the pan until they begin to sweat and slightly brown.
  • Next, you’ll add the prepared jackfruit. I use Upton’s boxed jackfruit. You’ll want to drain off any excess liquid and remove any hard pits. You’ll gently pull the jackfruit apart using your hands. **If you use canned jackfruit, be sure to drain it and rinse it very well. Canned jackfruit is normally stored in a brine that can taste very salty if not rinsed.**
  • Add the pulled jackfruit to the carrots and onion. Once warmed through, add the carrot jackfruit mixture into the pan with the BBQ sauce.
  • Let everything simmer over low heat for 15 minutes. The sauce will begin to thicken, and the flavors will all marry together.

Assemble the sandwich:

  • Toast a potato roll with some earth balance butter and load the “pulled pork” onto the roll. As a finishing touch, I like to add pineapple salsa and shaved cabbage tossed in lime juice to my sandwiches. But you could also top them with coleslaw and pickles as well.
  • Serve immediately and enjoy!


Serving: 1serving, Calories: 372kcal, Carbohydrates: 82g, Protein: 12g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 706mg, Potassium: 740mg, Fiber: 6g, Sugar: 49g, Vitamin A: 9749IU, Vitamin C: 51mg, Calcium: 223mg, Iron: 3mg
Plant-Based “Pulled Pork” Cups- Healthyish Foods