Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
- 1 tbsp neutral oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chili powder, salt and pepper
- 1/2 cup vegetable broth or water
- 1 cup thick barbecue sauce, plus extra for serving
- 3 cups shredded green cabbage, 1 cup red cabbage, 1 carrot (shredded)
- 3 tbsp mayonnaise (regular or vegan)
- 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar
- 4 soft burger buns, 1 tbsp butter or vegan butter
- 12–16 dill pickle slices
Do This
- 1. Drain, rinse, and shred jackfruit, removing tough core pieces; pat dry.
- 2. Sauté onion in oil over medium heat 5–6 minutes; add garlic and spices for 1 minute.
- 3. Add jackfruit, broth, salt, and pepper; cover and simmer 15 minutes, then uncover and cook 5–10 minutes until tender and shreddable.
- 4. Stir in barbecue sauce and cook 5–8 minutes until thick and glossy; adjust seasoning.
- 5. Whisk mayo, vinegar, mustard, sugar, salt, and pepper; toss with cabbage and carrot to make slaw.
- 6. Butter buns and toast in a skillet over medium heat 2–3 minutes until golden.
- 7. Pile buns with saucy jackfruit, a big mound of slaw, pickle slices, and extra sauce; serve warm.
Why You’ll Love This Recipe
- All the smoky, saucy comfort of pulled barbecue sandwiches, made completely meatless.
- Jackfruit shreds into tender, juicy strands that soak up a bold, smoky barbecue sauce.
- Creamy, tangy slaw and crunchy pickles balance the richness, just like a classic barbecue joint sandwich.
- Great for weeknights, casual entertaining, or game day when you want nostalgic, messy comfort food.
Grocery List
- Produce: 2 cans young green jackfruit (in brine or water), 1 small yellow onion, 3 cloves garlic, green cabbage, red cabbage (optional), 1 carrot, red onion or scallions, fresh parsley or cilantro for garnish (optional), dill pickles.
- Dairy: Mayonnaise (or vegan mayonnaise), butter or vegan butter, burger buns (check ingredients if fully plant-based is needed).
- Pantry: Neutral oil, barbecue sauce, vegetable broth or water, smoked paprika, ground cumin, chili powder, cayenne (optional), salt, black pepper, apple cider vinegar, Dijon mustard, sugar or maple syrup, celery seed (optional).
Full Ingredients
For the Smoky Pulled Jackfruit
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed very well
- 1 tbsp neutral oil (such as canola, grapeseed, or sunflower)
- 1 small yellow onion, thinly sliced (about 1 cup)
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper (optional, for heat)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 cup vegetable broth or water
- 1 cup thick barbecue sauce (smoky style, your favorite brand or homemade), plus extra for serving
For the Crunchy Slaw
- 3 cups finely shredded green cabbage (about 1/2 small head)
- 1 cup finely shredded red cabbage (optional but pretty)
- 1 medium carrot, peeled and shredded (about 1/2 cup)
- 2 tbsp finely minced red onion or thinly sliced scallions
- 3 tbsp mayonnaise (regular or vegan)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar or maple syrup
- 1/4 tsp celery seed (optional, classic coleslaw flavor)
- 1/4 tsp fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
For the Sandwiches
- 4 soft burger buns (brioche, potato, or your favorite, regular or vegan)
- 1 tbsp butter or vegan butter, softened (for toasting the buns)
- 12–16 dill pickle slices (3–4 per sandwich)
- Extra barbecue sauce, for drizzling (optional)
- Chopped fresh parsley or cilantro, for garnish (optional)
Step-by-Step Instructions
Step 1: Prep and shred the jackfruit
Open the cans of jackfruit, drain them well, and rinse thoroughly under cold running water to remove excess brine and any canned flavor. Pat the pieces dry with a clean kitchen towel or paper towels.
Each jackfruit piece has a triangular, firmer core and softer outer part. Use a small knife to trim away any very tough, dense core bits if you like (they are edible but less shreddable). With your fingers or a fork, pull apart the softer parts into shreds, similar to pulled pork. Lightly break up any large core pieces so everything is roughly bite-sized.
Step 2: Build the smoky flavor base
In a large skillet (10 to 12 inches), heat the neutral oil over medium heat for 1–2 minutes. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes.
Add the minced garlic and cook for 30–60 seconds, just until fragrant. Sprinkle in the smoked paprika, ground cumin, chili powder, and cayenne (if using). Stir constantly for about 30 seconds so the spices bloom in the oil but do not burn.
Step 3: Simmer the jackfruit until tender
Add the shredded jackfruit to the skillet along with the salt and black pepper. Stir well so the jackfruit is coated in the onion, garlic, and spice mixture. Pour in the vegetable broth or water and bring the pan to a gentle simmer.
Reduce the heat to medium-low, cover the skillet with a lid, and let the jackfruit cook for 15 minutes, stirring once or twice. This step softens the jackfruit so it shreds easily and soaks up flavor.
After 15 minutes, remove the lid and use a fork or spatula to further pull apart the jackfruit into fine shreds right in the pan. If there is still a lot of liquid, continue cooking uncovered for 5–10 minutes, stirring occasionally, until most of the liquid has evaporated and the jackfruit looks tender and stringy.
Step 4: Add barbecue sauce and cook it down
Stir in the barbecue sauce, making sure every strand of jackfruit is well coated. Keep the heat at medium-low and cook, uncovered, for 5–8 minutes. Stir occasionally, allowing the sauce to thicken and cling to the jackfruit. You want it glossy, saucy, and slightly sticky, not soupy.
Taste and adjust seasoning: add a pinch more salt for savoriness, a splash of vinegar or squeeze of lemon for brightness, or a bit more barbecue sauce if you want it sweeter or saucier.
Optional for extra smoky edges: For lightly crisped, caramelized bits, spread the sauced jackfruit in a thin layer on a parchment-lined baking sheet and bake at 425°F (220°C) for 10–15 minutes, stirring once halfway through. Return it to the skillet or a serving bowl when done.
Step 5: Mix the crunchy slaw
While the jackfruit simmers, make the slaw. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar or maple syrup, celery seed (if using), salt, and a few grinds of black pepper until smooth.
Add the shredded green cabbage, shredded red cabbage, shredded carrot, and minced red onion or scallions. Toss thoroughly until all the vegetables are evenly coated in the dressing. Taste and adjust seasoning with more salt, pepper, or vinegar to your liking.
Set the slaw aside. It can rest at room temperature for up to 30 minutes, or be chilled if you prefer a colder, crisper slaw.
Step 6: Toast the buns
Split the burger buns in half. Spread the cut sides with a thin layer of butter or vegan butter.
Heat a large skillet or griddle over medium heat. Place the buns cut-side down and toast for 2–3 minutes, or until the edges are golden brown and crisp. Work in batches if needed so they brown evenly. Toasting adds flavor and helps the buns stand up to the saucy filling.
Step 7: Assemble the smoky jackfruit “BBQ” sandwiches
To build each sandwich, pile a generous mound of hot, smoky pulled jackfruit onto the bottom half of a toasted bun. If you love extra sauce, drizzle a spoonful of additional barbecue sauce over the jackfruit.
Top the jackfruit with a big scoop of crunchy slaw, then add 3–4 dill pickle slices. Crown with the top bun and gently press down to help everything settle together. Repeat with the remaining buns and fillings.
Serve immediately while warm and messy, with any extra slaw and pickles on the side. Have napkins ready.
Pro Tips
- Rinse the jackfruit well. This removes the briny, canned taste so it can fully take on the smoky barbecue flavors.
- Shred for best texture. Take a minute to pull the jackfruit into fine strands with a fork. The more shredded it is, the more it mimics pulled meat and soaks up sauce.
- Use a thick barbecue sauce. A thicker, smoky sauce clings to the jackfruit and gives you that sticky, glossy “BBQ” look and taste. If your sauce is thin, simmer a bit longer to reduce.
- Do not skip toasting the buns. A lightly crisp, golden interior keeps the bread from getting soggy and adds a subtle, toasty flavor.
- Make it a bar-style spread. Serve the jackfruit, slaw, pickles, and buns separately so everyone can build their own sandwich exactly how they like it.
Variations
- Spicy barbecue jackfruit. Increase the cayenne to 1/4 teaspoon and add a dash of hot sauce when you stir in the barbecue sauce. Use a spicy barbecue sauce for even more heat.
- Carolina-style mustard barbecue. Swap half of the barbecue sauce for a tangy mustard-based sauce, and add an extra teaspoon of apple cider vinegar to the jackfruit for a sharper, tangier profile.
- Tex-Mex twist. Add 1/2 teaspoon ground coriander and an extra 1/2 teaspoon cumin to the jackfruit. Serve the pulled jackfruit on toasted rolls or in toasted tortillas with slaw, pickled jalapeños, and fresh cilantro.
Storage & Make-Ahead
The smoky pulled jackfruit keeps very well. Store the cooled jackfruit in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2–3 months. Reheat gently in a skillet over medium-low heat with a splash of water or extra barbecue sauce until hot and saucy.
The slaw is best on the day it is made for maximum crunch, but it can be stored in the refrigerator for up to 24 hours. If it releases a lot of liquid, simply toss again before serving and adjust seasoning if needed.
Buns are best stored at room temperature in their original packaging. Toast them just before serving so they are warm and crisp. For an easy make-ahead meal, prepare the jackfruit and slaw in advance, then reheat the jackfruit, toast the buns, and assemble sandwiches right before eating.
Nutrition (per serving)
Approximate values for 1 sandwich (1 bun, about 1/4 of the jackfruit, a generous serving of slaw, and pickles): about 430 calories; 13 g fat; 68 g carbohydrates; 7 g fiber; 18 g sugar (mostly from barbecue sauce and slaw dressing); 9 g protein; 980 mg sodium. Exact numbers will vary based on the specific barbecue sauce, buns, and mayonnaise you use.
