Tropical Pork with Jackfruit

Tropical Pork with Jackfruit


  • 2 lb Pork roast
  • 1 can Jackfruit with syrup
  • 1/2 c. chipotle BBQ sauce
  • 1 t. liquid smoke (to taste)
  • 1 t. seasoning salt

(all measurements are approximate!  Do it to your own taste!)


Do not cut the fat off the pork (it can always be removed at the end).  Preheat oven to 400 F.  Mix all seasonings and fruit together.  Put the roast in a roaster and cover with mixture.  Cover with roaster lid and put in oven.   Two hours later take out, flip pork over and cut the pork if needed to make sure it’s covered in liquid.  You’re also checking to see if it needs more liquid.  Cook in the juices another hour.  What you’re trying to simulate is a day-long roast pig Island-style.  Once done, flake the pork (it should fall apart easily, if not then cook it some more) and let it sit in juices for 10 minutes.  Then serve over rice or pasta with juices as a sauce.  Remember, Polynesians eat with their hands so you want the juices to soak into the pork!

You can substitute 2 cans of pineapple for the jackfruit, 1 can crushed and 1 can cubed.  This recipe was a favorite during Nathan’s time as cook in Maui.  The jackfruit adds a nice, slightly different flavor, although the texture of the jackfruit does suffer from cooking and you might not want to serve it with the pork.

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