Save to Pinterest A smoky, tangy, and satisfying plant-based take on classic pulled pork sandwiches, featuring tender jackfruit simmered in BBQ sauce and served on toasted buns with crisp slaw.
This has become my go to sandwich when I want a delicious vegan BBQ meal that everyone loves.
Ingredients
- Jackfruit Filling: 2 cans (20 oz/565 g each) young green jackfruit in brine or water drained and rinsed, 1 tbsp olive oil, 1 small yellow onion finely chopped, 2 cloves garlic minced, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp black pepper, 1/4 tsp salt, 1 cup (240 ml) vegan BBQ sauce, 1/4 cup (60 ml) water
- Coleslaw: 2 cups (140 g) shredded green cabbage, 1/2 cup (50 g) shredded carrots, 2 tbsp vegan mayonnaise, 1 tbsp apple cider vinegar, 1/2 tsp maple syrup, Salt and pepper to taste
- For Serving: 4 burger buns (vegan if needed), Sliced pickles (optional)
Instructions
- Prepare the jackfruit:
- Remove tough cores and seeds from jackfruit pieces. Shred the jackfruit with your hands or forks to resemble pulled pork.
- Sauté aromatics:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent about 3 4 minutes. Add garlic and cook 1 minute more.
- Cook jackfruit and spices:
- Stir in the shredded jackfruit smoked paprika cumin chili powder black pepper and salt. Cook for 3 4 minutes stirring occasionally.
- Add sauce and simmer:
- Add BBQ sauce and water. Stir well. Simmer uncovered for 20 25 minutes stirring occasionally until jackfruit is tender and sauce is thickened.
- Prepare coleslaw:
- While the jackfruit simmers prepare the coleslaw In a bowl combine cabbage carrots vegan mayonnaise apple cider vinegar maple syrup salt and pepper. Mix well and set aside.
- Assemble sandwiches:
- Toast the burger buns if desired. Pile BBQ jackfruit onto the bottom half of each bun top with coleslaw and add pickles if using. Cover with the top bun and serve immediately.
Save to Pinterest My family always gathers around when I make these sandwiches and they never believe it's vegan!
Serving Suggestions
Serve with sweet potato fries or a fresh green salad to complete the meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Try adding liquid smoke for an extra smoky flavor or substitute red cabbage in the coleslaw for color variation.
Save to Pinterest This recipe is a game changer for BBQ lovers looking for a vegan option.
Common Recipe Questions
- → How do you prepare the jackfruit for shredding?
Remove tough cores and seeds, then shred the jackfruit pieces using your hands or forks to achieve a pulled texture.
- → What spices enhance the smoky flavor?
Smoked paprika, cumin, chili powder, and black pepper combine to create a rich, smoky depth in the jackfruit filling.
- → Can the buns be substituted for dietary preferences?
Yes, gluten-free or vegan buns work well and can be toasted to add texture.
- → What is the purpose of adding apple cider vinegar to the slaw?
It adds brightness and tang, balancing the smoky richness of the jackfruit filling.
- → How long should the jackfruit simmer for best results?
Simmer uncovered for 20–25 minutes until the jackfruit is tender and the sauce is thickened.