Go Back
–+ servings
A pulled pork sandwich on a bun with barbecue sauce and coleslaw, served on a white surface with extra pulled pork and sauce in the background.
Print Recipe
5 from 1 rating

Easy Shredded BBQ Jackfruit Sandwiches

Ready in just 30 minutes, you can enjoy delicious vegetarian BBQ jackfruit pulled "pork" with just a handful of ingredients
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Diet: Halal, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: how to cook jackfruit, jackfruit bbq, jackfruit pulled pork, vegan bbq, vegan pulled pork
Servings: 4 servings
Author: Sarah Bond

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.
    Chunks of jackfruit placed on a white cloth, with the cloth gathered inside a metal strainer, set against a blue textured background.
  • 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
    A glass bowl contains shredded jackfruit, brown sugar, and assorted spices, set on a blue surface.
  • 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.
    Cooked shredded jackfruit in a white skillet with a wooden spoon, set on a blue countertop.
  • BBQ: Stir in ½ cup BBQ sauce then let cook undisturbed for 2 to 3 minutes to create some crispy pieces.
    Shredded jackfruit cooked in a skillet with a wooden spoon, coated in a reddish-brown sauce on a blue background.
  • Slaw: In a medium bowl, stir together 1 cup coleslaw and ¼ cup ranch dressing.
    A clear bowl of coleslaw with shredded cabbage and carrots in creamy dressing, with a spoon inside, on a bright blue surface.
  • Serve: Serve warm on 4 to 6 slider buns, topping each with slaw.
    A sandwich bun filled with shredded barbecue chicken and coleslaw, with extra barbecue sauce dripping down the sides.

Video

Notes

*Canned young green jackfruit is the most reliable, as compared to fresh jackfruit (which can be much sweeter). Look for it in some organic groceries, or at any Asian supermarket.
To make this BBQ jackfruit with fresh jackfruit, use 6 cups of shredded fruit, aiming to find one that is underripe and not very sweet
Storage: If you are lucky enough to have leftovers, this pulled jackfruit will keep in the fridge in a sealed container for up to 3 days. Reheat in a skillet to bring back crisp edges rather than microwaving.

Nutrition

Serving: 1serving (no bun or slaw) | Calories: 136kcal | Carbohydrates: 24g | Protein: 1.1g | Fat: 3.6g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 702mg | Potassium: 83mg | Fiber: 7.4g | Sugar: 12.6g | Calcium: 9mg | Iron: 5mg
QR Code linking back to recipe