BBQ Jackfruit Pulled Pork Sandwiches
If you’ve ever tried a jackfruit pulled pork recipe and thought, “Why does this taste vaguely sweet, weirdly briny, and absolutely nothing like pulled pork?” you’re not alone. After years of testing, tweaking, and (if I can be honest) outright avoiding most jackfruit recipes altogether, we finally landed on a method that creates deeply flavorful, tender, smoky BBQ jackfruit sandwiches with texture that’s shockingly satisfying!
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Why You’ll Love These BBQ Jackfruit Pulled Pork Sandwiches
I’ve been vegan for over a decade, and for the longest time, I couldn’t understand the internet’s obsession with jackfruit. Most recipes seemed to focus on coating the outside with flavor while leaving the inside tasting…bleh. And don’t even get me started on the color! Why is it grey?!
So, we approached this BBQ jackfruit recipe differently. Instead of simply cooking jackfruit in barbecue sauce and calling it a day, we marinate it first, simmer it before shredding, simmer it again after shredding, and then finish everything with a high-heat sear. That extra time allows the flavor to work its way all the way through the jackfruit while creating those crispy, caramelized edges that make every bite more satisfying!
We also borrow a few tricks from traditional pulled pork recipes. The marinade combines apple juice, smoky spices, vinegar, sweetener, aromatics, and just enough BBQ sauce to tie everything together. We also use a little refined coconut oil during cooking to add richness and improve the texture since jackfruit itself contains almost no fat.
The result is tender, smoky vegan pulled pork that actually tastes like something you’d want to pile high on a bun and eat two sandwiches of before realizing you’re full!
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Ingredients
For the jackfruit meat, you’ll need:
- Canned jackfruit in brine or water – Just make sure you avoid jackfruit packed in syrup! We usually find ours at Asian grocery stores or Sprouts.
- Refined coconut oil (optional) – Make sure you use “refined” so it doesn’t taste/smell like coconuts! If you’re oil-free, you can absolutely leave this out. That said, it plays a surprisingly important role in creating a more realistic pulled pork texture.
For the jackfruit marinade, you’ll need:
- Red onion – minced or grated
- Garlic – minced or grated
- Apple juice – Apple cider works beautifully for a fall-inspired variation.
- Agave – Maple syrup works too.
- BBQ sauce
- Apple cider vinegar
- Pickle juice – Trust us on this one!
- Spice Cabinet – chili powder, smoked paprika, garlic powder, onion powder, ground mustard, cumin
For the cabbage apple slaw, you’ll need:
- Green cabbage – shredded
- Granny Smith apple – shredded or grated
- Vegan mayo – My favorite is Vegenaise, but the vegan Hellmann’s works great too and is a lot more easily found at a discount!
- Apple cider vinegar
- Spice Cabinet: onion powder, celery salt, black pepper
To serve them as sandwiches, you’ll need:
- Burger buns – We love toasted sesame buns, but any sandwich bun or roll works.
- Extra BBQ sauce – Measure this with your heart!
Let’s Make These BBQ Jackfruit Pulled Pork Sandwiches Together!
Step 1: Marinate the Jackfruit
This is where our method starts to separate itself from most jackfruit recipes.
Could you skip the marinating step? Technically, yes.
Should you? Not if you want the best flavor.
Drain the jackfruit and transfer it to a zip-top bag or shallow container. Some people rinse and dry their jackfruit first, but I honestly don’t find it necessary for this recipe.
In a mason jar or medium bowl, whisk together all of the marinade ingredients until combined. Pour the marinade over the jackfruit and toss everything around to make sure the pieces are coated.
Cover and refrigerate for about 2 hours or overnight. If life gets busy, you can let it marinate for up to 3 days.
Step 2: Simmer the Jackfruit
This first simmer is all about tenderness, flavor, and building a more meaty texture.
Add the refined coconut oil to a large nonstick skillet over medium-high heat. If you’re oil-free, simply skip it.
Add the marinated jackfruit along with every last drop of marinade. Stir everything together, cover the skillet, and bring it to a simmer.
Once simmering, reduce the heat to medium-low and cook for about 10 minutes.
Step 3: Shred the Jackfruit
Now we’re creating that classic pulled pork texture!
Remove the skillet from the heat and transfer the jackfruit to a mixing bowl using tongs or a slotted spoon. Leave the cooking liquid behind for now.
Using a potato masher, two forks, or my favorite method (a combination of both!), shred the jackfruit into thin strands.
You’ll notice some seeds throughout the jackfruit. Plenty of recipes tell you to remove them, but honestly? I never bother. I try to shred them as best I can with forks, but they soften beautifully and soak up flavor right along with everything else in this recipe!
Keep shredding until the texture resembles pulled pork.
Step 4: Finish Cooking the Jackfruit
This final cooking stage is where the crispy magic happens!
Return the shredded jackfruit to the skillet and stir it into the remaining marinade.
Cover and cook over medium-low heat for another 7-10 minutes.
Then uncover the skillet and increase the heat to medium or medium-high. Continue cooking for another 5-10 minutes.
Every 1-3 minutes during this last cooking period, stir the jackfruit thoroughly, then spread it back out into an even layer and leave it alone. This gives the edges time to caramelize and crisp up.
As it cooks, you’ll notice the color becoming darker, richer, and more golden brown. That’s one of the best indicators that your jackfruit is ready! You can see what this looks like in the photo below.
Step 5: Make the Apple Cabbage Slaw
T created this slaw specifically for these pulled jackfruit sandwiches, and I am absolutely obsessed with it!
Add the shredded cabbage and apple to a medium bowl.
In a separate small bowl, whisk together the vegan mayo, apple cider vinegar, celery salt, onion powder, and black pepper.
Pour the dressing over the cabbage mixture and toss until evenly coated.
The tart Granny Smith apples add the perfect fresh crunch against the smoky BBQ jackfruit!
If you’d prefer something more traditional, our vegan coleslaw works wonderfully. If you’d like a mayo-free option, our lemon tahini slaw is also fantastic.
Step 6: Assemble the Sandwiches
Toast the buns in a dry nonstick skillet over medium-low heat until lightly golden, about 3-4 minutes.
Spread BBQ sauce on both sides of each bun.
Pile on the BBQ jackfruit, top with a generous amount of slaw, and finish with the top bun.
Then prepare yourself for the inevitable moment where you immediately start planning a second sandwich!
Equipment Spotlight
For this recipe, we used several of the Microplane Jar Top attachments to streamline the prep process and seriously cut down on cleanup.
The Jar Top Fine Grater and Extra Coarse Blade were AMAZING for making the BBQ jackfruit marinade because they let us grate the garlic and onion directly into the mason jar. The fine grater in particular creates a super flavorful garlic paste that melts right into marinades and sauces, so none of that flavor gets left behind on the cutting board!
We also used the Jar Top Slicer and Extra Coarse Blade to quickly make the cabbage and apple slaw directly in the same jar (after a quick rinse!), which made this multi-step recipe feel surprisingly manageable.
One of our favorite things about the Microplane Jar Top system is how practical it is for real-life cooking. Everything stores neatly, works directly with wide-mouth mason jars, and helps minimize mess while still giving you beautifully prepped ingredients. Plus, the tools are dishwasher-safe, which is always a huge win in our kitchen after making a saucy recipe like this one!
Tips for Perfect Pulled Jackfruit
Don’t Skip the Marinating Time – This step makes a huge difference in flavor. The longer marinade helps season the jackfruit all the way through instead of just coating the outside!
Buy the Right Jackfruit – Look for jackfruit packed in brine or water. Avoid jackfruit packed in syrup unless you’re making dessert.
Use a Good Nonstick Skillet – A quality nonstick skillet makes it much easier to get those crispy caramelized edges without sticking. A cast iron skillet or copper skillet doesn’t work nearly as well.
Let It Sear – During the final cooking stage, flatten the jackfruit into the skillet and resist the urge to stir constantly. Give it at least 1-3 minutes between stirs so the edges can brown properly. Repeat the stir-flatten-rest process several times until the jackfruit develops darker color and crispy bits throughout.
Serving Ideas
These vegan BBQ sandwiches pair perfectly with:
- Air Fryer Potato Wedges
- Baked Vegan Mac and Cheese or Silken Tofu Mac (a healthy, easy version!)
- A big green salad with vegan ranch dressing
- Potato chips or BBQ chips!
For a classic deli-style spread, serve them alongside:
Common Questions
What is jackfruit?
Jackfruit is a tropical fruit native to South and Southeast Asia. When ripe, it’s sweet and fruity! When harvested young and packed in brine or water, it has a mild flavor and a fibrous texture that makes it popular in vegan cooking.
It’s not trying to taste like meat on its own, but it does an incredible job absorbing flavors and creating a shredded texture that works beautifully in recipes like vegan pulled pork.
Can you make pulled jackfruit ahead of time?
Absolutely. You can marinate the jackfruit for up to 3 days before cooking. You can also fully cook the pulled jackfruit and store it in an airtight container in the refrigerator for up to 5 days.
Even the cabbage apple slaw can be made ahead. We were worried the apples would brown, but after plenty of testing, the vinegar in the dressing seems to keep everything fresh and crisp for 3-5 days.
What does jackfruit taste like?
Young jackfruit has a very mild flavor. On its own, it tastes slightly earthy and subtly sweet. The reason it’s so popular in savory vegan recipes is because it acts almost like a blank canvas, soaking up marinades, spices, sauces, and seasonings exceptionally well. That’s also why the cooking method matters so much!
Is jackfruit gluten-free?
Yes, jackfruit itself is naturally gluten-free and soy-free. The recipe should be gluten-free as written aside from the buns, provided you use a gluten-free BBQ sauce and verify that your individual ingredients and spice blends don’t contain gluten. Many store-bought BBQ sauces are gluten-free, but it’s always worth checking the label!
Can You Freeze Leftovers?
Yes. Cooked pulled jackfruit generally freezes surprisingly well. Let it cool completely, transfer it to an airtight freezer-safe container, and freeze for up to 2-3 months. The texture may soften slightly after thawing, but reheating it in a skillet helps bring back some of the texture and caramelization.
How Long Does Jackfruit Last in the Fridge?
Stored in an airtight container, the cooked jackfruit should stay fresh for up to 5 days.
More Jackfruit Recipes
If this recipe converts you into a jackfruit fan, here are a few more favorites:
If you make these BBQ Jackfruit Pulled Pork Sandwiches, we’d love it if you’d leave a rating and review below. Ratings and reviews help more people discover our vegan recipes and give new readers confidence that the recipes work!
And perhaps a bit selfishly, we absolutely love hearing how our recipes come alive in your kitchens!
I genuinely hope this method changes your jackfruit game the same way it changed ours. And I hope you and everyone lucky enough to be handed one of these sandwiches enjoy the everliving pants off them. 😊
BBQ Jackfruit Pulled Pork Sandwiches
Ingredients
- 1 (14-oz) can jackfruit in brine or water
- 1 ½ Tbsp refined coconut oil optional
For the marinade:
- ½ medium red onion minced or grated
- 3-4 cloves garlic minced or grated
- ½ cup apple juice
- 1 Tbsp agave
- 1 Tbsp BBQ sauce
- ½ Tbsp apple cider vinegar
- ½ Tbsp pickle juice
- ¾ tsp chili powder
- ¾ tsp smoked paprika
- ¾ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground mustard
- ¼ tsp ground cumin
For the slaw:
- ¼ small head green cabbage shredded
- ½ large granny smith apple shredded or grated
- 1 Tbsp vegan mayo
- ½ Tbsp apple cider vinegar
- ½ tsp onion powder
- ¼ tsp celery salt
- ¼ tsp ground black pepper
For serving:
- 4 burger buns
- ¼ cup BBQ sauce divided
Instructions
Step 1: Marinate the jackfruit.
- Drain the jackfruit and add it to a zip-lock bag or shallow dish.
- To a mason jar or medium bowl, mix together all the ingredients for the marinade until fully combined.
- Pour the marinade all over the jackfruit. Give it a quick toss to make sure the marinade is coating it well.
- Marinate for about 2 hours or overnight in the fridge.
Step 3: Simmer the jackfruit
- Add 1 Tbsp refined coconut oil to a large nonstick skillet and turn heat to medium-high. If you’re oil-free, skip this.
- Slowly add the jackfruit along with all of the excess marinade and stir.
- Cover and bring to a simmer.
- Once simmering, turn the heat to medium low and continue to cook (covered) for another 10 minutes.
Step 4: Shred the jackfruit.
- Remove the skillet from heat and use tongs or a slotted spoon to transfer the jackfruit pieces from the skillet to a medium mixing bowl (leave the marinade in the pot for now).
- Now, it’s time to shred the jackfruit using a potato masher and/or two forks. I like to use a combination of both!
- Shred the jackfruit until it takes on the texture of a pulled pork.
Step 5: Finish cooking the jackfruit
- Add the shredded jackfruit back to the pot with the marinade and stir to make sure everything is well-coated.
- Turn the heat to medium-low and cook for another 7-10 minutes, covered.
- Then, remove the cover, turn the heat to medium or medium-high, and cook for another 5-10 minutes, stopping to stir the jackfruit around every 1-3 minutes (and not more often). You want to stir thoroughly and flatten the jackfruit out each time you’re done stirring, so you get a nice char on the edges of the jackfruit. The color will also darken slightly.
Step 6: Make the slaw
- To a medium mixing bowl, toss together the shredded cabbage and apple.
- In a small bowl, mix the vegan mayo, apple cider vinegar, celery salt, onion powder, and ground black pepper until combined.
- Pour this dressing over the cabbage and toss until fully coated.
Step 7: Prep each sandwich
- If desired, lightly toast the buns in a non-stick skillet on medium-low heat until lightly toasted, about 3-4 minutes.
- Spread about ½ – 1 Tbsp BBQ sauce on each side of the toasted bun.
- Spoon the cooked jackfruit onto the bottom bun, top with desired amount of slaw, and finish with the top bun.
- Enjoy served all on its own or alongside potato wedges, cold deli salads, or more slaw!
