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.
Equipment
- Large skillet or cast-iron pan
- Colander
- Two forks
- Cutting board
- Chef's knife
- Mixing bowl
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
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 (opt.) | For topping |
| 0.5 cup | Pickle slices (opt.) | 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 minSqueeze 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 minTaste 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 minDon'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 minIf 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
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.