Vegan BBQ Pulled Jackfruit Sandwiches
Add Preferred SourceI keep a can of young jackfruit in my pantry just for these Vegan BBQ Pulled Jackfruit Sandwiches. Shredded into tender, smoky strands and coated in rich, bold BBQ sauce, it piles onto a toasted bun like a dream. The smoked paprika and garlic bring that deep, slow-cooked flavor, and a scoop of cool, creamy slaw balances every saucy, smoky bite.
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It’s my go-to summer sandwich for cookouts, Fourth of July gatherings, and game day when I want something saucy and hearty that everyone can build their own way. These are also great for meal prep since the jackfruit filling stores and reheats really well on the stove. Store the filling in the fridge for up to 4 days, keep the coleslaw separate, and assemble everything fresh right before serving for the best results.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan BBQ Pulled Jackfruit Sandwiches with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I turn a can of jackfruit into smoky, saucy vegan BBQ jackfruit that disappears fast. Every pulled jackfruit sandwich comes together in well under half an hour.
Shred the Jackfruit
Drain and rinse the young green jackfruit to remove any brine. Remove the core and shred the pieces with a fork or by hand. If you want a faster, more even pull, a potato masher breaks the canned young jackfruit down into tender strands in seconds.
You’ll find jackfruit in brine in the canned goods aisle or at most Asian grocery stores.
Sauté with the Spices
Heat olive oil in a large skillet over medium heat. A good, non-stick skillet with a lid makes this step easy and keeps the spices from sticking and scorching.
Add the jackfruit, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
If you like a little heat, a pinch of chili powder or cayenne pepper deepens the seasoned jackfruit, and a few drops of liquid smoke push the smoky, slow-cooked flavor even further.
Simmer in the BBQ Sauce
Stir in your favorite BBQ sauce and simmer for 10–15 minutes, until the jackfruit is tender and well-coated. Pour water if necessary. I reach for my favorite silicone spatula to fold the barbecue sauce through every strand without tearing them up.
If the cooked BBQ jackfruit looks dry as it simmers, just add more BBQ sauce a little at a time.
Make the Slaw
Mix the coleslaw ingredients and season to taste. Toast the buns if desired. A squeeze of fresh lime juice in place of, or alongside, the apple cider vinegar brightens the slaw beautifully against the smoky filling.
I whisk the dressing together in a small glass bowl so it’s smooth before it hits the shredded cabbage.
Serve and Enjoy
Pile the smoky vegan BBQ jackfruit and slaw onto toasted sandwich buns. Serve immediately and enjoy!
To take these to a cookout or picnic, pack the warm BBQ jackfruit in a vacuum-insulated food jar to keep it hot, and carry the slaw separately in a chilled container with an ice pack. Bring the buns untoasted in a bag and assemble on site so nothing turns soggy on the way.
Ingredients
For the Jackfruit Filling
- 1 can young green jackfruit in brine or water drained and rinsed
- 1 cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Black pepper to taste
For the Coleslaw Salad
- 1 cup coleslaw mix
- 1/4 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon cumin optional
To Serve
- 4 bread buns
Instructions
- Drain and rinse the jackfruit to remove any brine. Remove the core and shred the pieces with a fork or using your hands.1 can young green jackfruit in brine or water
- Heat olive oil in a pan over medium heat. Add the jackfruit, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt, Black pepper
- Stir in the BBQ sauce and simmer for 10–15 minutes, until the jackfruit is tender and well coated. Add water if necessary.1 cup BBQ sauce
- Assemble and Serve
- Mix the coleslaw ingredients and season to taste. Toast the buns if desired.1 cup coleslaw mix, 1/4 cup vegan mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, 1/2 teaspoon cumin, 4 bread buns
- Assemble the sandwiches with BBQ jackfruit and slaw. Serve immediately.
Notes
- Shred it well: Take the time to remove the tough core and pull the jackfruit into thin strands so it soaks up the sauce and gets that pulled-pork texture.
- Toast your spices: Cook the jackfruit with the smoked paprika, garlic powder, and onion powder for the full 5 to 7 minutes so the spices bloom before the sauce goes in.
- Simmer low and slow: Let the jackfruit simmer in the BBQ sauce for the full 10 to 15 minutes, adding a splash of water if it dries out, so it turns tender and well coated.
- Taste as you go: Season the filling and the slaw to taste, since BBQ sauces vary a lot in sweetness and salt.
- Toast your buns: Toasting the buns keeps them from going soggy under all that saucy jackfruit.
- Freeze it smart: Cool the filling completely and freeze it flat in a zip-top bag so it stacks neatly and thaws fast when you want sandwiches in a hurry.
Nutrition
How to Store Leftovers
Let the seasoned jackfruit filling cool completely, then store it separately from the slaw and buns so nothing turns soggy. The filling keeps in the fridge for about 4 days in an airtight container and warms up easily in a pan over medium heat or in the microwave. Just stir in a splash of BBQ sauce or water if it looks dry.
For longer storage, freeze the cooled filling for up to 2 months. Thaw it overnight in the fridge before reheating, and keep the slaw fresh by making it the day you serve it. The jackfruit reheats beautifully and tastes just as smoky and tender the second time around.
What to Serve With Vegan BBQ Pulled Jackfruit Sandwiches
I love piling a plate with crispy oven fries or sweet potato wedges next to these sandwiches since the salty crunch plays really well against the smoky, saucy filling. A scoop of corn salad or grilled corn on the cob rounds out the cookout feel perfectly.
For something lighter, a simple green salad or a bowl of tangy pickles cuts through the richness and keeps things fresh. If you loved these sandwiches, it’s worth keeping a few more vegan jackfruit recipes in rotation so you always have a smoky, satisfying main ready to go.
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