Published: by Shane Martin · This post may contain affiliate links.
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Vegan BBQ Jackfruit Pulled Pork, with its tender meaty texture and smoky BBQ flavors, will impress even the most dedicated meat eaters!
It looks, tastes, and shreds just like real pulled pork. Shove it onto a bun topped with creamy coleslaw and make delicious BBQ jackfruit sandwiches!
If you’ve been craving a vegan barbecue recipe that will rock your world, this pulled jackfruit recipe is it!
Cooked jackfruit is shredded and seasoned with your favorite BBQ spice mix. Then, it is smothered in a sweet and savory homemade BBQ sauce. All that’s left is to pile it high on a bun with more sauce and creamy vegan coleslaw.
Why stop at sandwiches?
Try making your own jackfruit tacos. Toss the pulled jackfruit in a warm corn tortilla with shredded red cabbage and a sprinkle of lime juice. Amazing! Let’s not forget savory dishes like these jackfruit carnitas andjackfruit tuna salad.
Table of Contents
What is jackfruit, and where can I find it?
Jackfruit is a tropical fruit from Southeast Asia and the largest tree fruit in the world.
It’s more common than it used to be and can be found in some U.S. grocery stores like Whole Foods and Trader Joe’s.
You’ll likely have more luck at your local Asian market. Known as younggreen jackfruit, young jackfruit, or unripe jackfruit, it is flavorless and perfect for use in savory recipes.
Ingredients you’ll need
All you need is some very simple and common pantry staples. Ironically, the one ingredient likely not lying around your pantry is green jackfruit. You can find it in most Asian stores orhere on Amazon.
- Red onion
- Cannedjackfruitin brine (Young Green Jackfruit)
- BBQ Seasoning: Garlic powder, onion powder, chili powder, smoked paprika, cumin
- Low-sodiumsoy sauce
- Worcestershire sauce(vegetarian)
- Liquid smoke
- Low-sodium vegetable broth
- Barbecue sauce
- Bread or buns of choice for serving
How to make BBQ jackfruit pulled pork
The full recipe with exact amounts and detailed instructions can be found in the recipe card below.
- First thing, drain and rinse the jackfruit. For a softer texture, halve the pieces and remove the core and seeds.
- Preheat a large skillet over medium-high heat. Add the chopped onions and cook until soft, about 5-6 minutes. Add the jackfruit, garlic powder, chili powder, smoked paprika, cumin, liquid smoke, soy sauce, and vegan Worcestershire sauce. Cook for 2-3 minutes, add the vegetable broth, cover, and simmer for 15-20 minutes.
- While the jackfruit cooks, preheat your oven to 425˚F and line a baking sheet with parchment paper.
- Once done simmering, mash and shred the jackfruit with a potato masher or fork, then transfer it to the baking sheet. Spread it out, pour ½ cup of barbecue sauce over it, toss lightly, and bake for 20 minutes.
- Remove from the oven, pour the remaining 1 ½ cups of barbecue sauce over the top, spread evenly with the back of a wooden spoon, and bake for another 20-25 minutes.
- Remove from the oven and serve on baguettes or whole-grain hamburger buns with vegan coleslaw.
Serving suggestions
Creating the best vegan pulled pork sandwiches is the best way to enjoy this pulled jackfruit recipe. Stack it with vegan coleslaw, smother it with more barbecue sauce, and devour!
It’s even better withvegan potato saladandbaked beans.
Top Tips
Follow these top tips for making delicious vegan jackfruit pulled pork.
- Use only canned jackfruit packed in brine or water, not syrup!
- If you have a favorite BBQ rub or BBQspice mix you prefer, use it by all means.
- Try makingInstant Pot Pulled BBQ Jackfruitfor an almost effort-free experience.
- If you need this to be gluten-free, use tamari and gluten-free buns.
Frequently asked questions
Can I freeze BBQ jackfruit?
Yes, you can place leftovers in a freezer-safe container and freeze them for up to 3 months. Thaw overnight in the fridge and reheat when you’re ready to serve.
Does jackfruit taste like pulled pork?
When cooked, unripe jackfruit or young green jackfruit adopts the savory and smoky flavors of barbecue sauce and seasonings. The flavors combined with the shredded texture are so close to the real thing the staunchest carnivore will love it.
Can I use fresh jackfruit?
Yes, but I wouldn’t recommend it. It’s messy and complicated, and it’s not worth it.
Can I make this ahead of time?
Jackfruit pulled pork can be made up to 5 days in advance. Place it in an airtight container and store it in the refrigerator. Reheat in a large pan over medium heat and enjoy it in sandwiches,tacos,nachos,salads, and more!
Can I make this BBQ jackfruit recipe in my slow cooker?
Yes. Add all of the ingredients and cook over 4-6 hours. Use a fork to shred the jackfruit. Done.
More vegan barbecue recipes
Here are a few of my favorite BBQ recipes you have to try:
- Best Vegan BBQ Sandwich
- Vegan Bulgogi (Korean BBQ Beef)
- Vegan BBQ Tempeh Sandwich with Creamy Kale Slaw
- Cheesy Vegan Grits Bowl with BBQ Soy Curls and Kale
What about ribs? Try these Easy Vegan BBQ Seitan Ribs and BBQ Tempeh Ribs alongside some delicious jalapeño cheddar cornbread muffins and macaroni salad.
Follow me onFacebook,PinterestorInstagram. If you make this recipe please come back to leave a review and a star rating. Enjoy!
Best Vegan Pulled Pork Sandwich
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 15 reviews
Vegan BBQ Jackfruit Pulled Pork, with its tender meaty texture and smoky BBQ flavors, will impress even the most dedicated meat eaters! It looks, tastes, and shreds just like real pulled pork but completely plant-based. Shove it onto a bun topped with creamy coleslaw and make delicious BBQ jackfruit sandwiches!
- Author: Shane Martin
- Prep Time: 10 mins.
- Cook Time: 55 mins.
- Total Time: 1 hour 5 minutes
- Yield: 12 small sandwiches or 6 large 1x
- Category: Vegan Main Dishes
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
UnitsScale
BBQ jackfruit pulled pork
- 1 red onion (can use yellow or white), roughly chopped
- 3 20–ounce cans of jackfruit in brine (Young Green Jackfruit)
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of chili powder
- 2 teaspoons of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of liquid smoke
- 1 Tbsp low-sodium soy sauce
- 1 teaspoon of worcestershire sauce (vegetarian)
- 1 ½ cups of low-sodium vegetable broth
- 2 cups of barbecue sauce
- 2 French baguettes, hamburger buns, or favorite rolls
Coleslaw
- 1 14–ounce bag of pre-cut coleslaw (cabbage and carrots)
- 1 cup
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of maple syrup or sweetener of choice
- Salt & pepper to taste
Instructions
For the jackfruit pulled pork
- First thing, drain and rinse the jackfruit. For a softer texture, halve the pieces and remove the core and seeds.
- Preheat a large skillet over medium-high heat. Add the chopped onions and cook until soft, about 5-6 minutes. Add the jackfruit, garlic powder, chili powder, smoked paprika, cumin, liquid smoke, soy sauce, and vegan Worcestershire sauce. Cook for 2-3 minutes, add the vegetable broth, cover, and simmer for 15-20 minutes.
- While the jackfruit cooks, preheat your oven to 425˚F and line a baking sheet with parchment paper.
- Once done simmering, mash and shred the jackfruit with a potato masher or fork, then transfer to the baking sheet. Spread it out, pour ½ cup of barbecue sauce over the jackfruit, toss lightly, and bake for 20 minutes. Remove from the oven, pour the remaining 1 ½ cups of barbecue sauce over the top, spread evenly with the back of a wooden spoon, and bake for another 20-25 minutes.
- Remove from the oven and serve on baguettes or hamburger buns with vegan coleslaw.
For the coleslaw
- Add all of the ingredients to a large mixing bowl and toss.
- Chill in the fridge for at least 2 hours.
Notes
- To freeze, place leftovers in a freezer-safe container and freeze them for up to 3 months. Thaw overnight in the fridge and reheat when you’re ready to serve.
- Jackfruit pulled pork can be made up to five days in advance. Store it in the refrigerator in an airtight container. Reheat in a large pan over medium heat and enjoy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 240
- Sugar: 28.3 g
- Sodium: 658.3 mg
- Fat: 1.3 g
- Carbohydrates: 53.1 g
- Fiber: 3 g
- Protein: 5.6 g
- Cholesterol: 0 mg
More Sandwiches
- Easy Chickpea Salad Sandwich
- Vegan Carrot Hot Dogs
- Avocado Tomato and Basil Sandwich
Reader Interactions
Comments
Susan WHi Shane
This was my first try at making jackfruit and it came out great! I made mine into tacos.
Thank you for the great recipe! YummmmmReply
- suzi
I made this recipe over the weekend and had to come back to say YUMMMM!!! Great one, Shane! Ive made this for years, no recipe just made it. Took the time to make it your way and now it’s MY WAY!! I always add beans for protein cuz, well… jackfruit is a fruit and therefore,,, not protein rich. This time I used lentils. Perfect!! Had to brag on us!! Thanks again 🙂
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- Shane Martin
Sounds great so brag away:)
- Debra Abraham
Shane, I have a 20 oz. bag of dried organic Jack fruit. Wondering if that can be used? (I’ve never used it.)
And your site is definitely a favorite! Great ideas and wonderful recipes. I respect your work, and appreciate you! God bless.Reply
- Shane Martin
Debra, first of all, thank you for the kind words. Concerning the jackfruit, I’ve never tried dried jackfruit so I couldn’t say. But, I think anything is worth trying…at least once:)
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- Lisa
Shane – this is amazing. I’ve made a number of your recipes and they are always very good. This is stupid good. Made it exactly as you specified, with the coleslaw from scratch and the BBQ sauce from scratch. Used the food processor pulse to break up the jackfruit. Took a bit of time on a rainy Saturday but was so so good. Best sandwich I can remember in years. Thank you!
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- Shane Martin
Wow, Lisa, that is so great! Yes, a cold and rainy Saturday would be perfect for this meal. Thanks so much for reaching out and your encouragement. Blessings.
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- Shelene Costello
I Made this tonight and its fabulous! I did add some sh*take mushrooms, because I needed to use them up, and I made one third of the recipe, but it is AWESOME!!!
I also made a chicken salad type with the jackfruit tonight for lunches this week. I’ve never had jackfruit before!Reply
- Shane Martin
That’s awesome! So glad you enjoyed it.
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- CHERYL A D'ANGELO
THIS WAS DELICIOUS! You MUST have it with the Cole Slaw. GREAT COMBO!
Thanks for another great recipe Shane!Reply
- Shane Martin
Thank you, Cheryl! It’s one of my favorites:)
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- Terri
I made and enjoyed this recipe last year. It was my first time trying Jackfruit. Now that I’ve discovered soy curls, I’m thinking it would be great with shredded soy curls. Will try it with the curls this week. Recipes are a great source of inspiration!
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- Susan
I make Bob Red Mill pancakes every week and frittata and your sausages and I did a Shepard’s pie last week and we don’t eat peanuts and we don’t use coconut milk because there is not enough information on it yet that is what Nutritional Facts Dr. Greger says so we don’t want to use coconut until he says you can go to that website and listen to him explain that ok?
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- Kevin Haynes
Once it’s done baking if I place in a crockpot to keep warm will that mess up the texture?
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- Shane Martin
Not at all. It’ll be just fine:)
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- Anita Lee
Hi Shane, thanks for the great recipes. I live in Mexico and canned jack fruit is not available, but fresh is. Do you have any tips on how to use fresh green jack fruit in this recipe?
AnitaReply
- Shane Martin
Hi, Anita! You would simply use an equal amount of fresh jackfruit as you would the canned. Hope this helps.
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- Tammy
Would frozen jackfruit work the same? I can only get it.
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- Shane Martin
Yes, it should be fine but I would simply allow it to thaw.
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- Andrew
Hi Shane, I’ve made a number of your recipes and enjoy them quite a bit.
I’m just getting the jackfruit ready after having whipped up the coleslaw and the bbq sauce and something has caught my eye: the amount of sodium in this finished product. I calculate it at around 2000mg sidium for a large sandwich which is staggering. Is there a way around this? Just the jackfruit alone has 650 mgs per 1/3 can and there’s three cans. Maybe I’m reading that wrong but I don’t think so.
Your thoughts here would be greatly appreciated.
Cheers,
AndrewReply
- Shane Martin
Hi, Andrew! Yes, some canned jackfruit has a lot of sodium. The brand I use has a very low sodium content (about 120) which is what I thought I linked to. I’ll recheck and see. Also, the nutrition info should be down at the bottom of the recipe with some of that information. Send me and email so I don’t forget to get back to you and I will send you a link to the brand I use. Peace.
[emailprotected]
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- Paula H
We’ve never had jackfruit before, so we weren’t sure what to expect. Boy are we glad we decided to try this! It was SO good…another keeper!
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- Claudia
Another recipe you’ve hit out of the park! I did not discard any of the jackfruit. This was delicious!
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- Margaret
Hi Shane,
Can I make this ahead of time and freeze? How long will it last in the fridge if I can’t freeze it?
It looks delicious and I can’t wait to try it.
Thank you
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- Jeanni Hummel
Thank you so much for this delicious recipe. I just made it for the first time and it was easy just as you said it would be! My husband who has been vegan for 30+ years said, “WOW, it’s amazing!! Tastes just like pork used to.” I can’t thank you enough for the encouragement to try jackfruit, you have opened my eyes to a whole new world!
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- Linda Moran
Can you use fresh Jack Fruit??
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- Shane Martin
Yes, it’s just too much work for me:)
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- Sunny Pedersen
I don’t usually rate recipes but I made this for 3 carnivores and me. I am more of a flexitarian. I made this recipe and didn’t say a word about what it is. I simply put it out with the cheese and crackers the other couple brought. Everyone ended up eating all of the pulled jackfruit and left the cheese. It was then that I revealed it wasn’t pork! Nobody said anything…they just looked at each other. Lol! So cool that they couldn’t say it doesn’t work for me! I need meat! Well I’m here to say if it’s cooked properly you won’t miss it all! Thank you Shane for providing a really good recipe that I could share with my friends!
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- Theresa
You don’t have a link to your Cashew Mayo and I can’t find it under the search function,
Can you tell me where to find it?Reply
- Theresa
OH, I found it linked in another recipe.
Thanks,Reply
- Shane Martin
No worries.
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- Shane Martin
Sorry, about that, Theresa. I just updated it. And, here is the link as well: https://shaneandsimple.com/cashew-mayo/
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- Theresa
Ugh, I can get only Cha’s Jackfruit in my area and it’s more core than flesh. Once I cut it out I have less than half left.
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- Shane Martin
Here’s a link to the jackfruit I use. https://amzn.to/344Mi5u
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- Michelle
I have tried jackfruit and I’m not a fan. Is there something else I could use in place of the jackfruit? This looks amazing and I would love to try it!
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- Shane Martin
You might try artichoke hearts and gently pulse them in a food processor before cooking. But, the jackfruit is more neutral in taste. Just out of curiosity, what type of jackfruit did you try? Packed in syrup or brine?
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- Michelle
The jackfruit I’ve used in the past was packed in brine. I will try artichoke hearts, thanks for your response!
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- Shane Martin
Good luck, Michelle!
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- Lauren Vaught
I love using jackfruit, and for this recipe I actually simmered it first for about 12 minutes, making it much easier to “shred” without having to cut away any of the core. A sub for those who don’t like jackfruit may be soy curls. Cheers, Lauren at Edible Musings
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- Rose
I have made this many times! Its so good! Also, a HUGE thank you for adding “jump to recipe”! I LOVE all of your photos, but sometimes I simply need to get to the recipe to make sure I have everything I need, and if my computer is slow and all the ads keep popping up….well, it gets very frustrating. 🙂 Thank you for all you do! You are amazing! Hubby and I have been WFPB for 5 years now, but I always learn something new from you! (and delicious) Have an awesome day!
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- Shane Martin
Thank you, Rose! I’m glad you’re enjoying the “Jump” button. 🙂 Blessings.
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- Rosanne
This is amazing! Than you Shane!
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- Shane Martin
My pleasure, Rosanne! Thanks for reaching out and your kind words. Blessings.
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- kathleen zingone
These sandwiches were delicious and simple to make! Thanks, Shane for a great recipe!
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- Shane Martin
Thank you so much, Kathleen! I’m so glad you enjoyed them. Thanks for following. Blessings!
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- Paula
The first thing I did when I discovered jackfruit is to make this. I do use the core I just cut it up”
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- Felicia
When you say “remove the core” do you mean to discard the cores or to just split them out? I’ve still not used jackfruit and just want to make sure I’m not wasting anything I’m supposed to be using.
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- Shane Martin
Discard. But, you can use them, I just prefer the texture without them. I’ll go back and edit to clarify. Thanks for reaching out and asking.
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- Felicia
Thanks for the response/answer! Looking forward to trying this out.
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- Shane Martin
You got it! I hope you enjoy it.
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- Mike
Holy moly! This is absolutely AMAZING!
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- Jeff Launiere
I absolutely love this recipe. I never have to miss pulled pork anymore.
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- Shane Martin
Thanks, Jeff! Have a great weekend.
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