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My pulled BBQ jackfruit is smoky, saucy, and shreddable in just 30 minutes, with crisp edges and tender strands that pile perfectly onto a bun. It’s vegan, low-effort, and hits that classic backyard BBQ vibe without turning on a grill.
save this recipe!I keep coming back to this recipe because jackfruit can be incredible or deeply disappointing depending on how it’s handled.
We tested this to solve the two biggest problems I see online: soggy texture and flat flavor. Drying the jackfruit aggressively and letting it sear before adding sauce gives you real chew and caramelized bits, not mush. This version is fast, repeatable, and built for weeknights, not all-day simmering.
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Pulled Jackfruit BBQ Ingredients
These jackfruit sliders require pretty staple BBQ ingredients, except we swap out meat for jackfruit. Jump to the recipe card for the full measurements.
- Young Green Jackfruit: It’s best to use young jackfruit in water or brine (NOT syrup) because the fruit has a tougher texture that better resembles meat. If you use jackfruit in brine, be sure to thoroughly rinse it to remove any of the brine’s flavors.
- Brown Sugar: Helps balance acidity and encourages caramelization on the pan.
- Spices: I use a combination of smoked paprika (crucial for good barbecue), garlic powder, onion powder, salt, pepper, and chili pepper because you can never have enough spice!
- BBQ Sauce: You can use any barbecue sauce you like. I like to use ones with a little heat, like chipotle or habanero.
Using fresh jackfruit?
If you are using fresh jackfruit, aim to find one that is underripe and not sweet. You should be able to tell this by how pungent the smell is. The less it smells, the more underripe it is. Cutting this beast isn’t for the faint of heart – here’s how to cut jackfruit.
How to Make Pulled Pork Jackfruit
- Dry the jackfruit. Drain and rinse the jackfruit well, then wring it out tightly in a clean dishcloth to remove as much moisture as possible. Trim off any tough core pieces if you’d like.
- Flavor. In a large bowl, stir the jackfruit together with the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili pepper.
- Cook. Heat oil in a large saute pan over medium heat, add the jackfruit mixture, cover, and cook, stirring occasionally, until the edges turn crispy and brown, about 20 minutes. Add a splash of water as needed to keep it from burning.
- Add the BBQ sauce. Stir in the BBQ sauce, then let it cook undisturbed for 2 to 3 minutes so some pieces get a little crispy again.
- Make the slaw. Stir together the coleslaw and ranch dressing in a separate bowl.
- Serve. Pile the BBQ jackfruit onto slider buns and top with the slaw.
Jackfruit BBQ Tips
- Use young green jackfruit in water or brine, never in syrup. The unripe fruit has a firmer texture that shreds like meat, while jackfruit in syrup is far too sweet for a savory dish.
- Rinse brined jackfruit thoroughly. Any leftover brine flavor will carry through the whole dish if you skip this step.
- Dry it aggressively. Wringing the jackfruit in a dishcloth is the step that prevents a soggy final texture, since jackfruit holds a surprising amount of water straight out of the can.
How to Serve Jackfruit Pulled Pork
Pile the jackfruit onto slider buns with the coleslaw and ranch mixture for the classic sandwich version. It also works well served over rice in a bowl if you’d rather skip the bun. A few readers have added their own toppings with great results, including pickles and caramelized onions for extra crunch and sweetness.
How to Store This BBQ Jackfruit Recipe
Leftover BBQ jackfruit keeps in a sealed container in the fridge for up to 3 days. When reheating, use a skillet instead of the microwave. The stovetop brings back the crispy edges, while the microwave tends to leave the texture soft and a little mushy.
BBQ Jackfruit Recipe
Ingredients
BBQ Jackfruit
- 2 20-oz cans young green jackfruit*, in water or brine, NOT in syrup, 566g cans
- 2 Tbsp brown sugar
- 1 tsp each smoked paprika, garlic powder, onion powder
- ½ tsp each salt, pepper, chili pepper
- 1 Tbsp oil, 15 mL
- ½ cup BBQ sauce, 120 g
To Make Sliders
- 4 to 6 slider buns
- 1 cup coleslaw, 30 g
- ¼ cup ranch dressing, 60 g
Instructions
- Dry: Drain 2 20-oz cans young green jackfruit* then rinse it well. Transfer to a clean dishcloth. Roll it up and wring tightly to squeeze as much moisture out of the jackfruit as possible.Trim off the touch center core portions of the jackfruit if desired.
- Flavor: In a large bowl stir together jackfruit, 2 Tbsp brown sugar, 1 tsp each smoked paprika, garlic powder, onion powder, and ½ tsp each salt, pepper, chili pepper
- Cook: Heat 1 Tbsp oil in a large saute pan over medium heat. Add the jackfruit mixture, cover, and cook, stirring occasionally, until the edges are crispy and brown, about 20 minutes. Add a dash of water to the pan, as needed, to prevent it from burning.
- BBQ: Stir in ½ cup BBQ sauce then let cook undisturbed for 2 to 3 minutes to create some crispy pieces.
- Slaw: In a medium bowl, stir together 1 cup coleslaw and ¼ cup ranch dressing.
- Serve: Serve warm on 4 to 6 slider buns, topping each with slaw.
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was great, thank you! Added pickles and caramelized onions 🙂
YUM! So glad you liked it, Abbie! 😀