BBQ Jackfruit Pulled Pork

This smoky jackfruit pulled pork sandwich brings all the comfort and flavor of a summer barbecue to your kitchen with zero meat required. Tender jackfruit soaks up tangy BBQ sauce and gets piled high on toasted buns with crisp vegan slaw for a crave-worthy meal.

I started making these when my family went plant-based and even the staunchest BBQ fans at our table come back for seconds every time. I first made this as a Sunday dinner when we were searching for a hearty vegan option after a long hike. It was a hit and now it is our go-to anytime we crave smoky comfort food that still feels light and fresh.

Ingredients

• Young green jackfruit in brine or water: The magic ingredient. Use cans with firm pieces and check for minimal added salt for better control of seasoning
• Olive oil: Brings richness and helps the spices bloom. Use a fresh bottle as oil can go stale quickly
• Yellow onion: Adds savory depth. Choose one that feels firm with shiny skin
• Garlic: Adds aromatic punch. Pick cloves with no green shoots for the best flavor
• Smoked paprika: Brings essential smokiness. Spanish varieties are especially fragrant
• Ground cumin: Deepens flavor with earthy notes. Make sure it is fresh for bold aroma
• Chili powder: Adds warmth. Use mild or hot to suit taste
• Black pepper: Rounds out all flavors. Freshly cracked always boosts the dish
• Salt: Enhances and balances the seasoning
• Vegan BBQ sauce: Picks up all the smoky sweet notes. Thicker styles cling better to jackfruit. Read labels for quality and minimal additives
• Water: Helps everything simmer to saucy perfection
• Shredded green cabbage: Classic crunch in slaw. Pick a head that feels heavy for its size
• Shredded carrot: Adds sweet earthiness. Choose bright orange carrots with no cracks down the length
• Vegan mayonnaise: Creamy base that binds the slaw. Find a brand with simple ingredients
• Apple cider vinegar: Lifts the slaw with tang. Opt for raw and unfiltered for extra zing
• Maple syrup: Natural sweetness balances acidity. Always use pure maple for clean flavor
• Salt and pepper: Brightens and balances the slaw. Mix and taste before serving
• Burger buns: The classic sandwich vessel. If vegan or gluten-free is needed scan for those on the label
• Sliced pickles: Adds briny crunch. Optional but highly recommended

Instructions

Prepare the Jackfruit:

Remove tough cores and seeds from the jackfruit pieces. Shred the jackfruit with your hands or forks until it mimics the texture of pulled pork. This step makes for tender and chewy bites

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add the chopped onion and stir frequently. Let it cook for three to four minutes until soft and translucent. Add garlic and stir for just one more minute until fragrant but not browned. This builds foundation flavor that anchors the sauce

Build the Jackfruit Filling:

Add shredded jackfruit to the skillet. Sprinkle in smoked paprika, cumin, chili powder, pepper, and salt. Stir thoroughly. Cook for three to four minutes so the jackfruit starts to absorb the spices and warms through

Simmer with Sauce:

Pour BBQ sauce and water over the mixture. Stir gently until jackfruit is fully coated. Bring it to a gentle simmer over medium low heat. Leave it uncovered and stir every five minutes. Let it go for twenty to twenty five minutes until jackfruit is tender and the sauce thickens and clings to each piece. Tasting at the end lets you adjust salt or add a hint more BBQ sauce if desired

Prepare the Slaw:

While the jackfruit simmers, mix cabbage, carrots, mayonnaise, vinegar, maple syrup, salt, and pepper together in a bowl. Toss until slaw is well coated and creamy. Set aside so the flavors meld

Assemble Sandwiches:

Toast burger buns if you enjoy a bit of crunch. Pile the hot BBQ jackfruit onto the bottom half of each bun. Add a generous layer of slaw and top with pickles if you like. Finish with the top bun and serve fresh for best texture

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Jackfruit’s transformation always amazes me. With a dash of smoky paprika and good BBQ sauce, it tastes shockingly close to pulled pork and my kids are always excited to help shred it and pile on the toppings. Sunday lunch is never boring.

Storage Tips

Leftover jackfruit filling and slaw keep in airtight containers refrigerated for up to three days. If the jackfruit gets dry just splash a little extra BBQ sauce before reheating. Buns are best kept separate so they do not get soggy.

Ingredient Substitutions

You can swap red cabbage for green in the slaw or toss in sliced green onions for more punch. Avocado or hummus can replace mayo for a different creamy texture. Any tangy vegan BBQ sauce works but homemade is unbeatable if you have the time.

Serving Suggestions

Serve these sandwiches with sweet potato fries for a classic combo. A crisp dill pickle cuts through the rich flavors beautifully. For big parties you can turn this into sliders on small buns to feed a crowd.

Cultural and Historical Context

Jackfruit has roots in South and Southeast Asian cooking and now stars in global vegan fare. It is prized for its hearty texture that absorbs sauces beautifully. Its role in plant-based BBQ is a testament to how traditional dishes keep evolving.

Seasonal Adaptations

In summer add grilled corn to the slaw or fresh herbs. In winter spice up the jackfruit with extra chili powder. If you find heirloom carrots they make the slaw pop in color.

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Freezer-friendly and crowd-pleasing, these vegan pulled pork sandwiches bring bold BBQ flavor to any table. Enjoy every smoky, saucy bite!

Your Recipe Questions Answered

→ How do I shred jackfruit for sandwiches?

Drain and rinse jackfruit, remove tough cores and seeds, then use forks or hands to pull apart into shreds.

→ Can I make this dish gluten-free?

Yes, use gluten-free burger buns and ensure BBQ sauce and mayonnaise do not contain gluten.

→ What adds the smoky flavor to the filling?

Smoked paprika, BBQ sauce, and optional liquid smoke give the jackfruit a rich, smoky taste.

→ How do I keep the slaw crisp?

Prepare the slaw just before serving and keep it refrigerated to maintain its crunch.

→ Are there suitable side dishes to serve?

Sweet potato fries, fresh salad, or extra pickles pair well with these sandwiches for a balanced meal.

→ Can I substitute red cabbage in the slaw?

Yes, red cabbage adds color and crunch, making for a more vibrant presentation.