🌱 BBQ Jackfruit Sandwich 🍔
This BBQ Jackfruit Sandwich is pulled-style and messy good. Young jackfruit shreds like pulled pork, soaks up a smoky-sweet BBQ sauce, and gets piled onto a soft bun with cool slaw. It’s the sandwich you eat over a napkin — and still want another bite.
I love how convincing the texture is. The jackfruit gets sticky and caramelized, the slaw keeps it fresh, and dinner feels like a cookout without the grill. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Jackfruit Sandwich 💚
- 🌱 Completely vegan
- 🍍 Pulled-pork texture
- 🔥 Sticky BBQ sauce
- 🥬 Cool crunchy slaw
- 🍔 Messy, satisfying, and easy
- ⏱️ Ready in about 30 minutes
The Secret to Pulled Jackfruit
Use young green jackfruit in water or brine, not the sweet ripe kind in syrup. Drain it well, pull it into shreds, and sauté until some edges brown before adding sauce. That little caramelization is what makes it taste grilled instead of canned.
Frequently Asked Questions ❓
What kind of jackfruit should I buy? 🍍
Canned young/green jackfruit in water or brine. Ripe jackfruit is sweet and won’t shred the same way.
Can I make this ahead? 🧊
Yes. The BBQ filling keeps for 4 days. Warm it up and add slaw just before serving.
Is the slaw vegan? 🥬
Use vegan mayo and it is. The crunch is what balances the sticky BBQ.
🌱 BBQ Jackfruit Sandwich
Ingredients 🛒
For the BBQ Jackfruit
- 2 cans (20 oz each) young green jackfruit in water, drained
- 1 tablespoon oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- ¾ cup BBQ sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 2 tablespoons water
For the Slaw
- 2 cups shredded cabbage
- ½ cup shredded carrot
- ¼ cup shredded red cabbage (optional)
- 3 tablespoons vegan mayo
- 1 teaspoon apple cider vinegar
- Pinch of salt and pepper
For Serving
- 4 soft burger buns
Instructions 👩🍳
- Rinse the jackfruit and shred it with your hands or a fork, discarding any tough core pieces.
- Heat the oil in a skillet. Cook the onion for 3 minutes, then add the garlic and jackfruit. Cook 6–8 minutes, until some edges brown.
- Stir in the BBQ sauce, soy sauce, paprika, chili powder, and water. Simmer 8–10 minutes, until sticky and saucy.
- Mix the slaw ingredients in a bowl.
- Toast the buns. Pile on the BBQ jackfruit, top with slaw, and serve messy.
Nutrition
| Nutrient | Per sandwich (1/4) |
|---|---|
| Calories | 390 |
| Protein | 6g |
| Net carbohydrates | 58g |
| Total carbohydrates | 64g |
| Fiber | 6g |
| Total fat | 12g |
| Sodium | 780mg |
Estimates based on BBQ jackfruit, slaw, and a bun. Exact numbers may vary by BBQ sauce and bun brand.
Notes & Tips 💡
- If the jackfruit tastes a little canned, rinse it well and brown it longer before adding sauce.
- A pickle on the side cuts the sweetness perfectly.
- This filling is also great in tacos or over baked potatoes.
- Toast the buns so they can handle the sauce.
This BBQ Jackfruit Sandwich is sticky, crunchy, and messy good. Pulled-style comfort, fully plant-based. 🍔🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
