Picture this: tender, smoky strands of jackfruit dripping with tangy BBQ sauce, piled high on a toasted bun with crisp slaw. If you’ve ever craved the soul-satisfying experience of pulled pork but wanted something kinder to both your body and the planet, this BBQ Jackfruit Pulled “Pork” Sandwich is about to become your new obsession.
I still remember the first time I tried jackfruit as a meat substitute—it was a revelation. The way those fibrous strands clung to the sauce, the satisfying chew, the way it fooled even my most carnivorous friends at a backyard BBQ. This recipe takes that magic and turns it into a 40-minute weeknight wonder that’ll have everyone asking for seconds.
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The Story Behind the Sauce
Picture this: tender, smoky strands of jackfruit dripping with tangy BBQ sauce, piled high on a toasted bun with crisp slaw. If you’ve ever craved the soul-satisfying experience of pulled pork but wanted something kinder to both your body and the planet, this BBQ Jackfruit Pulled “Pork” Sandwich is about to become your new obsession.
I still remember the first time I tried jackfruit as a meat substitute—it was a revelation. The way those fibrous strands clung to the sauce, the satisfying chew, the way it fooled even my most carnivorous friends at a backyard BBQ. This recipe takes that magic and turns it into a 40-minute weeknight wonder that’ll have everyone asking for seconds.
Why This Recipe Works
- Texture Trickery: Young green jackfruit shreds into uncannily pork-like strands when cooked properly. The key is double-shredding—once before cooking and again after simmering—to achieve that perfect pulled texture.
- Flavor Bomb: Smoky paprika, cumin, and that sticky-sweet BBQ sauce create layers of flavor that dance on your tongue. Toasting the spices first unlocks their essential oils for maximum impact.
- Meal Prep Hero: Makes fantastic leftovers—the flavors deepen overnight like a good chili. Store the jackfruit separately from buns and slaw to prevent sogginess.
- Endless Customization: Pile it high with cool slaw, spicy pickles, or even avocado for your perfect bite.
Essential Ingredients & Tools
Ingredients for the Jackfruit
- 2 (20-oz) cans young green jackfruit in brine: drained and rinsed thoroughly
- 1 tbsp olive oil: or any neutral oil like vegetable or avocado
- 1 small onion: thinly sliced
- 3 garlic cloves: minced
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp salt
Ingredients for the BBQ Sauce
- 1 cup BBQ sauce: store-bought or homemade
- 2 tbsp Apple Cider vinegar: white vinegar works in a pinch
- 1 tbsp maple syrup: or agave nectar
- 1 tsp liquid smoke: optional but highly recommended
For Serving
- 4 burger buns: or lettuce wraps for low-carb
- 1 cup vegan coleslaw
- Pickles: optional
Tools You’ll Need
- Large skillet or Dutch oven
- Fork or potato masher
- Mixing bowl
Serves 4 | Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins
How to Make BBQ Jackfruit Pulled “Pork” Sandwich
- Jackfruit Prep School
Drain those 2 (20-oz) cans of jackfruit chunks like your sandwich depends on it (because it does). Rinse away the brine unless you’re aiming for salt lick flavors. Now comes the fun part—shredding. Use your fingers to pull apart the chunks into stringy, pork-like strands. Discard any tough cores (they’re like the bones of this fruit). Pro tip from my kitchen disasters: press the shreds between paper towels to remove excess water. Dry jackfruit absorbs flavors like a sponge.
- Building Flavor Foundations
Heat your 1 tbsp olive oil in the skillet over medium heat—we’re not rushing this. Add those 1 small onion (thinly sliced) and 3 minced garlic cloves. Stir them like you’re conducting an orchestra, watching as they turn translucent and release that irresistible aroma. This is where depth begins, as the onions’ natural sugars start caramelizing.
- Spice Alchemy
Toss in your shredded jackfruit along with 1 tsp smoked paprika, 1 tsp cumin, ½ tsp chili powder, and ½ tsp salt. The smoked paprika will make your kitchen smell like a Texas smokehouse. Stir everything until each strand is coated in this flavor blanket. Let it cook for about 5 minutes—this toasting step is crucial for unlocking the spices’ full potential.
- Sauce Transformation
Pour in your 1 cup BBQ sauce, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tsp liquid smoke if using. Stir gently as the sauce begins to bubble and reduce. Lower the heat and let it simmer for 10-15 minutes. You’ll know it’s ready when the sauce clings to the jackfruit like a second skin. If it starts looking too thick, add a splash of water—we want saucy, not pasty.
- Bun Perfection
While your jackfruit simmers, give those 4 burger buns some love. Toast them in a dry skillet until golden. This isn’t just about texture—that Maillard reaction creates new flavor compounds that’ll make your sandwich sing.
- The Grand Assembly
Pile that saucy jackfruit high on your toasted buns. Top with a generous helping of 1 cup vegan slaw—the creaminess cuts through the richness beautifully. Add pickles if you’re feeling fancy (you should be feeling fancy).
Pro Technique
- The Double Shred Secret: For truly authentic pulled pork texture, shred your jackfruit twice. First when raw to break it down, then again after cooking to separate any clumps. Use two forks in a gentle pulling motion—think of how you’d tease apart cotton candy, not mash potatoes.
- Deglazing for Depth: After sautéing your aromatics, deglaze the pan with a splash of vegetable broth, scraping up those flavorful browned bits (chefs call this “fond”). For special occasions, I’ll deglaze with bourbon—the caramel notes take the sauce to new heights.
Chef’s Wisdom
- The Marinating Epiphany: Early in my jackfruit journey, I skipped marinating and ended up with bland results. Now I always let the shredded jackfruit sit with the dry spices for at least 30 minutes before cooking. The fibers absorb flavors more deeply this way. For busy nights, even a 10-minute rest makes a difference.
- The Soggy Bun Solution: Nothing ruins a sandwich faster than a soggy bottom. My foolproof method? Toast buns twice—once before assembling to create a moisture barrier, and again after adding slaw (just 60 seconds under the broiler). For the slaw itself, always pat it dry before adding to prevent dressing seepage.
- The Caramelization Trick: For restaurant-quality charred edges, spread your saucy jackfruit on a baking sheet and broil for 2-3 minutes. Watch closely—the sugars in the BBQ sauce can go from perfectly caramelized to burnt in seconds. The result? Sticky, slightly crispy bits that add incredible texture.
Storage & Freshness Guide
- Fridge Storage: Store leftover jackfruit in an airtight container for up to 4 days. The acidity in the BBQ sauce acts as a natural preservative. When reheating, add a splash of water or broth to bring back that saucy consistency.
- Freezer Friendly: This jackfruit freezes beautifully for up to 3 months. Portion it out before freezing for easy meals. Thaw overnight in the fridge, then reheat gently in a skillet—microwaving can make the texture rubbery.
- Slaw Strategy: Keep your slaw components separate until serving time. The moment dressing hits cabbage, the clock starts ticking on crispness. I prep the veggies and dressing separately, then combine just before assembling sandwiches.
Nutrition Profile
While jackfruit isn’t protein-packed, it’s a fiber powerhouse that keeps you full. I often serve it with protein-rich sides like Quinoa Salad or black beans to round out the meal.
Per serving:
320 calories | 3g protein | 68g carbs | 5g fat | 6g fiber
Ingredient Variations and Their Impact
- Mushroom Magic: Swap half the jackfruit for shredded king oyster mushrooms. Their meaty texture and umami depth take this sandwich to new places. Sauté them with a dash of soy sauce first for extra savoriness.
- Coffee-Infused BBQ: Stir a tablespoon of cold brew into your BBQ sauce. The coffee’s bitterness balances the sweetness while adding earthy complexity. In fall, I’ll add a cinnamon stick while simmering for warmth.
- Portobello Bun Swap: For a low-carb option, use grilled portobello caps as your “buns.” Brush them with balsamic before grilling—the acidity cuts through the richness beautifully.
- Spice It Up: Mix in a tablespoon of sriracha to the BBQ sauce for heat lovers. The vinegar in the hot sauce brightens the whole dish. Top with pickled jalapeños for extra crunch.
- Protein Boost: Combine the jackfruit with cooked green lentils for a heartier, protein-packed version. The lentils blend right in without overpowering the other flavors.
Perfect Pairings
Complementary Dishes
- Crispy Onion Rings: Their golden crunch provides the perfect textural contrast to the soft jackfruit, while the sweetness mirrors the BBQ sauce. For a healthier version, try air-fried onion rings.
- Grilled Corn on the Cob: The smoky char from the grill complements the jackfruit’s flavors beautifully. Brush with vegan butter and a sprinkle of smoked paprika.
Drinks
- Smoked Porter Beer: The roasted malt flavors echo the dish’s smokiness while the carbonation cuts through the richness. Serve chilled for maximum refreshment.
- Sparkling Hibiscus Iced Tea: The tart, floral notes provide a refreshing palate cleanser between bites. Add a splash of lime for extra zing.
Something Sweet
- Peach Cobbler: Warm, cinnamon-spiced peaches are the perfect follow-up to smoky BBQ flavors. Top with coconut Whipped Cream for a vegan-friendly finish.
- Dark Chocolate-Dipped Banana Bites: The bitterness of dark chocolate contrasts beautifully with the sandwich’s sweetness, while the banana adds creaminess.
BBQ Jackfruit Pulled “Pork” Sandwich: A Plant-Based Revelation
Try my easy BBQ Jackfruit Pulled 'Pork' Sandwich recipe—smoky, saucy, and ready in 40 minutes. Perfect for plant-based comfort food lovers!
Ingredients
For the Jackfruit
-
2 can young green jackfruit in brine (20-oz each, drained and rinsed)
-
1 tbsp olive oil
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1 small onion (thinly sliced)
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3 clove garlic (minced)
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1 tsp smoked paprika
-
1 tsp cumin
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0.5 tsp chili powder
-
0.5 tsp salt
For the BBQ Sauce
-
1 cup BBQ sauce
-
2 tbsp apple cider vinegar
-
1 tbsp maple syrup
-
1 tsp liquid smoke (optional)
For Serving
-
4 burger buns
-
1 cup vegan coleslaw
-
pickles (optional)
Instructions
-
Drain and rinse 2 (20-oz) cans jackfruit. Shred with fingers or fork, discarding tough cores.01
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Heat 1 tbsp olive oil in skillet over medium heat. Add 1 small onion (thinly sliced) and 3 minced garlic cloves, sauté until translucent.02
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Add shredded jackfruit, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp chili powder, and ½ tsp salt. Cook 5 minutes, stirring frequently.03
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Stir in 1 cup BBQ sauce, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tsp liquid smoke. Simmer 10-15 minutes.04
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Toast 4 burger buns lightly while jackfruit simmers.05
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Assemble sandwiches with jackfruit, 1 cup vegan slaw, and pickles.06
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