BBQ Pulled Jackfruit Sandwiches (Vegan) (Print Version)

Tangy, smoky pulled jackfruit piled on toasted buns with coleslaw for a hearty vegan weeknight meal.

# Ingredient List:

→ Jackfruit filling

01 - 2 (14 oz) cans young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon fine salt
10 - 1 cup vegan barbecue sauce

→ Sandwich assembly

11 - 4 vegan sandwich buns
12 - 1 cup vegan coleslaw (store-bought or homemade)
13 - 1 small red onion, thinly sliced (optional)
14 - 1/4 cup fresh cilantro or parsley, chopped (optional)

# Cooking Directions:

01 - Drain and rinse the jackfruit. Use your hands or two forks to shred the pieces, removing any hard seeds or core fragments so the texture resembles pulled meat.
02 - Warm the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 3–4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
03 - Add the smoked paprika, ground cumin, chili powder, black pepper and salt to the skillet. Stir continuously for 30–60 seconds to bloom the spices and deepen their aroma.
04 - Add the shredded jackfruit to the skillet and toss to coat thoroughly with the spiced aromatics. Sauté for about 4–5 minutes to heat through and allow the jackfruit to take on flavor.
05 - Pour in the barbecue sauce, stir to combine, reduce the heat to low, cover and simmer gently for 10–12 minutes, stirring occasionally, until the jackfruit is tender and sauce is well absorbed. Adjust seasoning to taste.
06 - While the filling simmers, lightly toast the sandwich buns in a dry skillet or a warm oven until golden and slightly crisp.
07 - Pile generous portions of the barbecue jackfruit onto the toasted bottom buns. Top with vegan coleslaw, sliced red onion and chopped herbs if desired. Cap with the top bun and serve immediately.
08 - Cool leftover filling and refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or extra sauce if needed to restore moisture.

# Expert Suggestions:

01 -
  • No one guesses it isnt pork until you spill the secret halfway through dinner.
  • It satisfies BBQ cravings without leaving you in a food coma.
02 -
  • If you rush the simmering, the jackfruit stays too firm and never soaks up the sauce right.
  • Letting the filling sit for ten minutes before serving transforms the texture to pure magic.
03 -
  • If you want that true smoky-just-off-the-grill impression, add a tiny drop of liquid smoke while the jackfruit simmers.
  • Letting the jackfruit brown a little in the pan before adding sauce makes all the difference in texture.
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