BBQ Pulled Jackfruit Sandwiches

If you’ve never cooked with jackfruit, this is the recipe to start with. Young green jackfruit has a mild flavor and a stringy, shreddable texture that pulls apart just like slow-cooked pork, and it soaks up a smoky barbecue sauce beautifully.

The secret is a quick broil at the end: it caramelizes the sauce and crisps up the edges so every bite has a little chew. Pile it high on a toasted bun with a tangy, crunchy slaw and you have a backyard-barbecue sandwich that happens to be meatless.

BBQ Pulled Jackfruit Sandwiches

Young green jackfruit simmered in smoky barbecue sauce, shredded, broiled until the edges caramelize, and piled onto toasted buns with a quick tangy slaw. Ready in about 40 minutes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

For the BBQ Jackfruit

• 2 (20 oz) cans young green jackfruit in water or brine not in syrup, drained and rinsed
• 1 tablespoon olive oil
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 3/4 cup barbecue sauce plus more for serving
• 1/2 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 4 burger buns or brioche buns, toasted

For the Quick Slaw

• 2 cups coleslaw mix
• 3 tablespoons mayonnaise use vegan mayo to keep it vegan
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• salt and black pepper to taste

Method

 

1. Drain and rinse the jackfruit, then pat it dry with a clean towel. Cut away the firm triangular core pieces and discard any hard seeds. Roughly chop the remaining pieces.
2. Make the slaw first so the flavors can meld: in a bowl, stir together the mayonnaise, apple cider vinegar, sugar, salt and pepper. Toss in the coleslaw mix and refrigerate until serving.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic and cook 30 seconds more.
4. Add the jackfruit, smoked paprika, chili powder, cumin and salt. Stir to coat and cook for 3 minutes.
5. Stir in the barbecue sauce, vegetable broth and apple cider vinegar. Cover, reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the jackfruit is very tender.
6. Use two forks or a potato masher to shred the jackfruit right in the pan. Simmer uncovered for a few more minutes until the sauce is thick and sticky.
7. For crispy edges, heat the broiler. Spread the jackfruit on a lined baking sheet and broil for 3-5 minutes, watching closely, until the edges are caramelized.
8. Pile the jackfruit onto the toasted buns, drizzle with extra barbecue sauce and top with the slaw. Serve right away.

Notes

Be sure to buy young green jackfruit packed in water or brine, not ripe jackfruit in syrup, which is sweet and won’t shred. Look for it in Asian markets or the canned-vegetable aisle. Jackfruit is low in protein, so serve with a side of baked beans for a more filling meal. Leftovers keep in the fridge for up to 4 days.