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BBQ Jackfruit Sandwiches – A Plant-Based Pulled "Pork" Delight

Why Jackfruit?
Jackfruit is a tropical fruit native to South and Southeast Asia. While ripe jackfruit is sweet and fruity, young green jackfruit has a neutral flavor and a meat-like texture, making it the perfect base for savory dishes. When shredded and cooked in BBQ sauce, it closely resembles the texture of pulled meat—without the cholesterol.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Vegan
Cuisine: Indian
Servings: 2
Cost: 100

Ingredients

For the BBQ Jackfruit:

  • 2 cans young green jackfruit in brine or water not syrup, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 –3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 1 cup BBQ sauce store-bought or homemade

For the Sandwiches:

  • 4 burger buns or sandwich rolls
  • Coleslaw classic or vegan
  • Pickles or sliced jalapeños optional
  • Extra BBQ sauce for drizzling

Instructions

Prepare the Jackfruit

  • Drain and rinse the jackfruit well. Cut off the hard core parts and shred the rest using your hands or a fork. Don’t worry about the seeds—they’re edible.

Sauté

  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until translucent.
  • Add garlic, smoked paprika, cumin, and black pepper. Stir for another minute until fragrant.

Cook the Jackfruit

  • Add the shredded jackfruit to the pan and sauté for 5–7 minutes, letting it absorb all the spices.
  • Pour in the BBQ sauce, stir to coat evenly, and let simmer for 15–20 minutes. You can press and shred it more as it softens.

Toast and Assemble

  • Toast your sandwich buns lightly.
  • Pile the BBQ jackfruit onto the bottom bun, add a generous scoop of coleslaw, and top with pickles or jalapeños if you like a kick.
  • Drizzle with extra BBQ sauce and close with the top bun.

Serving Suggestions

    Pair your BBQ jackfruit sandwich with:

    • Sweet potato fries
    • A crisp green salad
    • Baked beans or corn on the cob