Vegan Jamaican ‘’Pulled Pork’’ Tacos

Time: 40 minutes

Yield:  4 servings


Mango Salsa :

  • 2 cups peeled and diced mango (approx. 2 medium)
  • ¾ cup diced red onion
  • 1 cup diced tomato (approx. 1 large)
  • 3 tablespoons fresh orange juice
  • 3 tablespoons fresh lime juice
  • ½ cup cilantro, finely chopped
  • Sea salt

Chimichurri Guacamole:

  • 2 avocados, mashed
  • 1 tablespoon of LeGrand Chimichurri mix
  • ½ lime fresh juice
  • ¼ cup cilantro, chopped
  • Salt

Jamaican Jerk Seasoning

  • 1½ teaspoons onion powder
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg

Jackfruit ‘’pulled pork’’:

  • 2 (20-ounce) cans jackfruit in brine or water
  • 2 tablespoons LeGrand vegan salted Butter
  • 6 scallions, white and light green parts, sliced
  • 4 garlic cloves, minced
  • 1 inch piece fresh ginger, grated
  • 1 jalapeño pepper, minced (use less if you prefer less spicy)
  • 2 tablespoons coconut sugar or agave nectar
  • 2 tablespoons tomato paste
  • ¼ cup tamari
  • 3 tablespoons fresh lime juice
  • 12 corn tortillas, warmed

Optional toppings : 

  • Unsweetened LeGrand Yogurt
  • Cilantro leaves
  • A dash of lime juice

It’s #tacotuesday and you can’t miss out! 

Hey you taco lover, try swapping your favorite fillings with vegan options such as our smokey “pulled pork” taco lathered in our homemade vegan sour cream. This recipe is sooooo easy to make and will make meat lovers fall in perfect awe with plant-based options. That’s a lot of animals that will thank you later.


  1. Prepare the mango salsa. In a medium bowl, combine the mango, red onion, tomatoes, orange juice, lime juice, and cilantro. Mix gently and season to taste with salt.
  2. Prepare the chimichurri guacamole by mashing the avocados in a medium bowl. Add the LeGrand chimichurri, lime juice and cilantro. Stir well to combine and season with salt.
  3. Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl.
  4. Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water. Shake off the excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it looks like shredded pork.
  5. In a large pan, heat the LeGrand vegan butter over medium heat. Add the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and jalapeño pepper. Cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasonings, stir to coat, and cook for 30 seconds, stirring constantly, until fragrant.
  6. Add the shredded jackfruit, coconut sugar (or agave nectar), tomato paste, tamari and lime juice. Stir well. Pour in ½ cup of water and stir again. Cover and cook for 20 minutes, stirring occasionally.
  7. Serve the jackfruit mix with the warmed tortillas, mango salsa and guacamole. We also love to add a dash of LeGrand’s unsweetened yogurt to replace the traditional sour cream, a few more cilantro leaves and a little bit of extra lime juice on top.

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