Hello World KitchenBeta

Smoky Pulled Jackfruit BBQ Sandwiches

Tender, pan-fried pulled jackfruit simmered in a tangy, smoky homemade BBQ sauce and piled high on toasted vegan buns. A plant-based comfort food classic with an incredibly satisfying, meaty texture.

Prep 15 min Cook 25 min Total 40 min Level Easy

Serves 4

Ingredients

Jackfruit Prep

40 oz Young green jackfruit in water or brine — Usually two 20oz cans. Do not use jackfruit in syrup.
2 tablespoons Olive oil — Divided use
0.5 medium Yellow onion — Thinly sliced
3 cloves Garlic — Minced

Smoky BBQ Sauce

1 cup Tomato sauce — Or ketchup, adjust sweetness if using ketchup
3 tablespoons Apple cider vinegar
3 tablespoons Maple syrup — Or brown sugar
2 tablespoons Soy sauce or tamari
1.5 teaspoons Liquid smoke — Hickory or mesquite
1 teaspoon Smoked paprika
0.5 teaspoon Cumin
0.5 teaspoon Chili powder

Serving

4 buns Vegan hamburger buns — Toasted
1 cup Vegan coleslaw (optional) — For topping
0.5 cup Pickle slices (optional) — For topping

Instructions

Thoroughly rinse and drain the canned jackfruit in a colander. This removes the brine taste. Cut off the hard core sections of the jackfruit pieces, then use your hands or two forks to shred the softer pieces so they resemble pulled meat.
~5 min
Squeeze the shredded jackfruit in a clean kitchen towel to remove as much excess moisture as possible. This is crucial for achieving a meaty texture.
In a medium mixing bowl, whisk together the tomato sauce, apple cider vinegar, maple syrup, soy sauce, liquid smoke, smoked paprika, cumin, and chili powder to create the BBQ sauce. Set aside.
~5 min
Taste the sauce and adjust sweetness, tanginess, or smokiness to your preference.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and sauté until translucent and starting to brown, about 4-5 minutes.
~5 min
Add the minced garlic and the remaining 1 tablespoon of olive oil. Stir in the shredded jackfruit. Cook over medium heat, pressing the jackfruit down into the pan to get a sear. Pan-fry for about 8-10 minutes, stirring occasionally, until the jackfruit dries out slightly and develops browned, crispy edges.
~10 min
Don't stir too constantly; letting it sit against the hot pan builds the best texture.
Pour the homemade BBQ sauce over the jackfruit in the skillet. Stir well to coat all the jackfruit pieces.
~1 min
Reduce the heat to low, cover, and let simmer for 5-7 minutes to allow the jackfruit to absorb the flavors and the sauce to thicken.
~7 min
If the sauce gets too thick, add a splash of water.
Lightly toast the vegan buns. Spoon a generous amount of the pulled BBQ jackfruit onto the bottom buns. Top with vegan coleslaw and pickles if desired, then cap with the top bun. Serve immediately.
~2 min

Nutrition

285

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

750

Sodium (mg)

Cholesterol (mg)

Equipment

Large skillet or cast-iron pan
Colander
Two forks
Cutting board
Chef's knife
Mixing bowl

Tips & Storage

Make sure to buy young green jackfruit in water or brine. Ripe jackfruit in syrup is sweet and meant for desserts.
The secret to avoiding mushy jackfruit is taking the time to squeeze out the water and pan-frying it before adding the sauce.
For extra heat, add a pinch of cayenne pepper or red pepper flakes to the BBQ sauce.
Storage: Store leftover BBQ jackfruit in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving. Do not store assembled sandwiches as the buns will get soggy.