This recipe for BBQ Pulled Jackfruit Sandwich is a delicious, easy, and budget-friendly vegan version of pulled 'pork.'
If you haven't tried jackfruit, this is certainly the recipe to take the plunge. Pulled jackfruit simmered in BBQ sauce is the ultimate sandwich filling, especially when you add lemony avocado to the mix.
More 'Meaty' Vegan Dishes:
🥪 Why This Sandwich Recipe Is Fabulous
- You have a lot of options here. Skip the bread and serve your BBQ pulled jackfruit with baked potatoes, pasta, or a different grain of your choice. Not only is it delicious, this saucy jackfruit recipe is also very versatile.
- You won't miss the meat. The texture of young jackfruit mimics pork perfectly.
- This recipe is budget-friendly, easy to make, and kid-friendly too.
- You're getting two recipes for the price of one. The homemade barbecue sauce is pantry-friendly, and can be refrigerated for up to 5 days.
- It's easy to make this recipe oil-free.
📖 How to Make This Recipe
Prepare the Jackfruit
Start by draining and rinsing the canned young green jackfruit in a colander. Transfer the pieces to a cutting board and remove the hard 'core' portion.
Use your hands to roughly shred the jackfruit. Then set it aside.
Make the Bbq Sauce
Next, make the BBQ sauce. Add ketchup, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, and vegan Worcestershire sauce to a medium bowl and whisk to combine. Set aside.
Cook the Pulled Jackfruit
Sauté the jackfruit until it turns golden brown. Add smoked paprika, onion powder, garlic powder, chili, and black pepper. Cook for one minute more.
Add the Bbq Sauce to the Jackfruit
Now is when things start to get saucy. Add one half of the BBQ sauce, sliced red onion, and water to the skillet. Mix it all up and simmer covered for about 20 minutes, or until the jackfruit is tender. Stir occasionally and add more sauce or water as desired.
While the jackfruit is simmering, prepare the lemony avocado. Mash one large avocado in a medium bowl. Add a squeeze of fresh lemon juice, salt and black pepper. Spread the avocado mash on three toasted buns. Top with BBQ jackfruit.
👩🏼🌾 Ingredients & Nutrition
Young Green Jackfruit
Jackfruit is a tropical fruit that can be eaten ripe, or unripe (also called young or green). While ripe jackfruit is sweet and eaten like any fresh fruit, young jackfruit has a different texture and usage than when it is ripe. Additionally, its consistency is similar to pork, and it has a neutral taste. That's why it's the key to making an insanely scrumptious pulled 'pork' sandwich that you won't believe is vegan.
Young jackfruit is typically sold in cans or pouches, and preserved in water, brine or oil. For this recipe, choose the type preserved in water or brine.
Additionally, try adding young jackfruit to stews, soups and chilis. It's versatile and readily takes on the flavors of sauces, spices and marinades.
Even though jackfruit is a vegan meat substitute, it is not a high protein food.
I highly recommend keeping a supply of this umami-rich and versatile sauce in your pantry. I use it is stews, chilis, soups, sauces, and marinades.
Vegan varieties are becoming more widely available. The two brands I use are Annie's and Wizard's.
The flavor is savory and sweet with a distinct tang provided by the vinegar.
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BBQ Pulled Jackfruit Sandwich
- 14 ounces young green jackfruit canned, packed in water or brine, drained and rinsed
For the BBQ sauce:
- ½ cup ketchup
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon vegan Worcestershire sauce Vegan brands: Wizard’s or Annie’s
- 2 teaspoons olive oil optional
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ medium red onion thinly sliced
Optional for serving:
- 3 burger buns
- 1 large avocado mashed
- Squeeze of fresh lemon juice
- Salt and black pepper to taste
- Cut Jackfruit: Slice off the center core portion of the jackfruit. Use your hands to roughly shred the jackfruit chunks. Set aside.
- Sauce: In a medium bowl, whisk the ketchup, apple cider vinegar, lemon juice, maple syrup, mustard, and vegan Worcestershire sauce until combined. Set aside.
- Cook Jackfruit: Heat the oil in a large non-stick skillet over medium high heat. Cook the jackfruit for about 7 minutes, or until golden brown, while using the side of a spatula to shred the pieces. Add the smoked paprika, onion powder, garlic powder, chili powder, and black pepper. Cook for 1 minute, stirring constantly. (See recipe notes for oil-free.)
- Combine: Add one half of the prepared BBQ sauce, the red onions, and ¼ cup water. Bring the sauce to a gentle boil. Reduce the heat and simmer covered for about 20 minutes, or until the jackfruit is tender and the sauce has thickened. Stir occasionally, adding more sauce or water as desired.
- Optional: Meanwhile, toast the buns and prepared the mashed avocado. In a medium bowl, mix the avocado, lemon juice, salt and black pepper. Spread the mashed avocado onto one side of the buns. Top with the desired amount of BBQ pulled jackfruit.
- For oil-free: Skip the step of sautéing the jackfruit, and the spices. Instead, place the jackfruit, spices, one half of the prepared BBQ sauce, and ¼ cup water into a large skillet and bring the sauce to a gentle boil. Reduce the heat and simmer covered for about 20 minutes, or until the jackfruit is tender and the sauce has thickened. Follow the remainder of the recipe.
- Jackfruit: Make sure to buy young green jackfruit packed in water or brine for this recipe, and not the variety packed in oil.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.