Why is it important to boil the jackfruit before marinating?

Boiling the jackfruit helps to soften its texture, remove the brine flavor, and makes it easier to shred and squeeze out excess liquid, preparing it to absorb the marinade.

How can I ensure my Vernil jackfruit gets crispy in the oven?

To achieve a crispy texture, arrange the marinated jackfruit in a single layer on the baking sheet without overcrowding it, and stir it every 10 minutes during the baking process.

Can I reduce the marinating time for this Vernil recipe?

The recipe recommends marinating for at least 6 hours or overnight to allow the jackfruit to fully absorb the rich flavors from the sofrito, garlic, and spices, which is crucial for the final taste.

What role do Adobo and Sazon play in this Vernil dish?

Adobo and Sazon are key seasonings that contribute to the authentic, savory, and vibrant flavor profile of this Vernil jackfruit, enhancing its depth and giving it a characteristic color.

How should I store any leftover Vernil vegan jackfruit?

Store any leftover baked Vernil jackfruit in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or a pan to help maintain its crispiness.

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Vernil
[Vegan]

LB By: Lyana Blount

Author Bio

Growing up in a Puerto Rican and Black household, Lyana Blount knew from a young... Read More

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A close-up shot of crispy, bronzed Vernil vegan jackfruit, seasoned with sofrito and spices, arranged on a plate, ready to be served.

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Discover more recipes with these ingredients

Vernil [Vegan]

Dairy Free

Vegan

Holiday vernil is my take on a popular traditional Puerto Rican dish called pernil. It is a shredded pork shoulder dish that is salty, juicy, garlicky and succulent. My jack-fruit vernil mimics the texture perfectly and still leads to that succulent bite. This vegan pernil is packed with flavors from...

Credit:

Reprinted with permission from Black Rican Vegan by Lyana Blount. Page Street Publishing Co. 2023. Photo credit: Mariana Peláez.

1 tablespoon (18 g) salt, plus more as needed
3 (20-oz [567-g]) cans jackfruit in brine, drained
1/2 cup (120 ml) vegan sofrito
8 cloves garlic, minced
1/4 cup (60 ml) grapeseed oil
1 tablespoon (6 g) freshly ground black pepper
1 tablespoon (4 g) fresh oregano
1 1/2 teaspoon (4.5 g) Adobo
1 1/2 teaspoon (1 [4-g] packet) Sazón
1 teaspoon ground cumin
1 teaspoon onion powder
1 tablespoon (15 ml) fresh lime juice

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How to Prepare Vernil [Vegan]

Bring a medium-sized pot of water to a boil over medium heat and lightly salt the water. Rinse the brine off your jackfruit before placing it in the pot of boiling water. Boil the jackfruit for about 30 minutes.
At the end of 30 minutes, drain the jackfruit and let it cool. Use your hands or a potato masher to squeeze all the liquid out of the jackfruit. Remove any seeds you may find.
Once all the liquid and seeds are removed, transfer your jackfruit to a large bowl and add your sofrito, garlic, grapeseed oil, salt, pepper, oregano, adobo, Sazón, cumin, onion powder and lime juice. Mix thoroughly, then cover the bowl with plastic wrap and let the jackfruit marinate in the refrigerator for about 6 hours or overnight.
When you’re ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the jackfruit in a single layer. It is so important not to overcrowd the pan; if you do, the jackfruit will be mushy, and you want this to be a little crisp.
Bake the jackfruit for 30 minutes, stirring it every 10 minutes. Some ovens heat differently, so keep an eye on it and make sure it doesn’t overcook. You want it a little crispy but not burnt. You’re looking for evenly cooked, meat-like pieces that are a bit bronzed. Once the jackfruit is done, remove it from the oven.¡Buen provecho!