BBQ jackfruit sandwiches (vegan pulled pork)

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BBQ jackfruit sandwiches are hearty, filling, and savory. The shredded consistency of jackfruit is similar to pulled pork. It soaks up the flavors of seasonings and barbecue sauce.

Great on a sandwich with your favorite toppings! It’s an easy lunch or dinner with pantry-friendly ingredients.

Few things make me happier than going to a vegan barbecue restaurant. I love getting all of those craveable smoky flavors with plant foods.

Sadly, vegan BBQ joints aren’t on every corner. And sometimes it’s just too cold outside to grill…

However, you can still enjoy the flavors & textures of barbecue at home – right in your own kitchen.

This BBQ sandwich is packed with saucy & toothsome jackfruit.

Jackfruit has wonderful bite, thanks to its innate shredded consistency. (I also like to help it out in the food processor.)

Browning it in a skillet gives it even more texture, before adding spices and your favorite barbecue sauce.

Pile it onto a warmed bun with coleslaw, pickles, and/or mustard. It’s an easy lunch or dinner that’s sure to please.

(For a variation on this idea, check out my vegan pulled pork recipe with Soy Curls. It’s also great on a vegan BBQ sandwich.)

In this post:

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Why readers love this recipe
Ingredients
Step by step instructions
Make it your own
Serving suggestions
How to store & reheat leftovers
FAQ
More jackfruit recipes
📖 Recipe

Why readers love this recipe

“Very tasty and satisfying! Surprisingly close to real pork BBQ in flavor.” – Bill

Ingredients

Here are the ingredients you will need to make this recipe.

Green jackfruit: Choose canned young green jackfruit packed in brine or water. Fresh or ripe jackfruit in syrup is too sweet for this recipe. I don’t recommend it.

Look for canned jackfruit at Asian markets or natural grocery stores. You can also buy it online. (It used to be sold at Trader Joe’s, but it has been discontinued.)

Produce: Onion & garlic

Barbecue sauce: Be sure to read the ingredient label. Not all types are vegan. Make sure it doesn’t include non-vegan Worcestershire sauce made with anchovies.

I especially like the organic Kansas City-style barbecue sauce from Trader Joe’s. It is tangy, smoky, and a little sweet.

If you’d prefer, you can make your own barbecue sauce in 2 minutes with pantry-friendly ingredients. (No cooking required!)

Tahini: Tahini is a seed butter. It’s similar to peanut butter, but made with sesame seeds instead of peanuts. My favorite tahini is Soom.

Seasonings: Cumin, ancho chili powder, coriander, and salt. Ancho chili powder is made from one ingredient – dried ancho chilies. Standard chili powder is a blend of spices, which often includes cayenne. You can replace ancho chili powder with regular chili powder, but be aware that spice levels vary.

Oil: Use any neutral-flavored cooking oil. Avocado oil is my go-to option.

Burger buns: Read the ingredient label to make sure they’re vegan.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Collage showing how to rinse, dry, and shred jackfruit in a food processor.

1. Drain canned young or green jackfruit in a colander. Rinse well.

2. Move the jackfruit to a clean, dry kitchen towel.

3. Wrap the jackfruit in the towel like a Tootsie Roll. Twist it and wring it dry, until all of the water/brine is out.

4. Put the jackfruit in a food processor with an S blade. Pulse 4 or 5 times, until it’s fully broken up & shredded.

(No food processor? Just chop it with a knife. Or break it up in the skillet with a spatula.)

Collage showing how to brown canned jackfruit, season it, and coat it in barbecue sauce.

5. Put jackfruit in an oiled skillet. Allow it to brown.

6. Once it has gotten some color, push the jackfruit to one side of the skillet. Add a little more oil along with chopped onion & minced garlic. Sauté until fragrant and incorporate it with the jackfruit.

7. Season the jackfruit with cumin, ancho chili powder, coriander, and salt. Fully combine. Then add tahini and combine with the seasoned jackfruit.

8. Stir in barbecue sauce. If you’d like a saucier sandwich, add more to taste.

Pile jackfruit pulled pork onto warmed buns, along with your choice of toppings.

Close-up jackfruit pulled pork with coleslaw on burger bun.

Make it your own

You can make this BBQ jackfruit your own by varying the ingredients or amounts.

Vary the type of barbecue sauce
Add a dash of hot sauce along with the BBQ sauce for heat
Add a shredded carrot for texture and nutrients (Add one shredded carrot to the jackfruit after the spices)
If you’re not a fan of tahini, reduce or omit it
For tang, add pickled shallots or pickled red onions to your sandwich
Instead of serving it on a sandwich, enjoy the BBQ jackfruit in a wrap, salad, bowl, or on top of vegan grits

Serving suggestions

Jackfruit pulled pork sandwich in basket with onion rings.

This hefty sandwich is amazing topped with a pile of vegan coleslaw, pickled onions, vegan ranch dressing, mustard, and/or pickles.

Enjoy the sandwich with any of these side dishes:

Onion rings in air fryer or pan fried
Fried pickles – in air fryer or pan fried
Potato salad
Baked french fries
Air fryer polenta fries
Fried zucchini – in air fryer or pan fried
Air fryer green beans or pan fried
Grilled vegetable skewers
Vegan scalloped potatoes
Vegan pasta salad
Black-eyed peas & collard greens
Fried green tomatoes in the air fryer or beer battered

How to store & reheat leftovers

Leftovers will keep in the refrigerator in an airtight container for about 4 days.

Stir in more barbecue sauce before reheating if it looks a little dry.

Reheat in the microwave or in a non-stick skillet until warm.

FAQ

Are all parts of canned jackfruit edible – even the seeds?

Yes! The first time you open a can of green jackfruit, it can be a little surprising that there are pods and firmer parts to the jackfruit. It’s not just the shredded stuff you see in pictures. However, all parts of the canned jackfruit are edible.

I like to move the jackfruit to a food processor & pulse several times. That way it all gets broken up and looks uniform from one part to another. Smaller pieces also means the jackfruit will absorb the seasonings & sauce better.

What purpose does tahini serve in this recipe?

Most people think of hummus or baba ganoush when they’re asked about tahini. But when I cook with canned jackfruit, I often add tahini.

Here’s why:

Green jackfruit is low in calories and protein. So it can feel a little light when it’s a main course. Tahini adds some oomph, protein, and fat, which helps with satiety.

It also makes the jackfruit sticky, which adds to the pulled pork vibe.

Finally, it covers up any brine flavor that might be remaining in the canned jackfruit.

If you don’t have tahini or aren’t a fan, it’s not a deal-breaker. You can add less or omit it altogether.

Can I make this recipe without a food processor?

Absolutely! If you don’t have a food processor, that’s not an issue.

After you wring out the jackfruit in a towel, you can either give it a rough chop. Or roughly pull it apart with your fingers & place the jackfruit into the warm oiled skillet. As you cook the jackfruit, further break it up with your spatula.

Can this recipe be made gluten-free?

Yes! To make this dish gluten-free, use a gluten-free barbecue sauce and gluten-free buns (or enjoy the jackfruit on its own without a bun). Or you could put the BBQ jackfruit inside of a halved corn cake, like an arepa.

BBQ jackfruit sandwiches