BBQ Jackfruit Sandwich

Young green jackfruit shreds like pulled pork when simmered, then gets tossed in a tangy barbecue sauce and piled onto toasted brioche buns with crunchy slaw. A satisfying, entirely plant-based take on classic pulled pork sandwiches.

By YumYum Editorial · BBQ & Grilling

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

• 2 (20 oz) cans young green jackfruit in water or brine, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 1/4 cups barbecue sauce, divided
• 1/4 cup vegetable broth
• 1 tbsp smoked paprika
• 1 tsp cumin
• 4 brioche or potato buns, toasted
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• to taste Pickle slices, for serving

Instructions

1. Drain and rinse the jackfruit, then use your fingers or two forks to shred it, removing and discarding any tough core pieces.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add the shredded jackfruit, smoked paprika, and cumin. Cook, stirring, for 3-4 minutes to toast the spices.
4. Pour in 1 cup barbecue sauce and the vegetable broth. Bring to a simmer, cover, and cook 20 minutes, stirring occasionally, until jackfruit is very tender and shreds further with a fork.
5. Uncover and cook 5 more minutes to thicken the sauce, mashing any large pieces of jackfruit as you stir.
6. Meanwhile, toss the coleslaw mix with mayonnaise and apple cider vinegar in a bowl; season with a pinch of salt.
7. Pile the barbecue jackfruit onto toasted buns, top with a generous scoop of slaw and pickle slices.
8. Serve immediately with the remaining 1/4 cup barbecue sauce on the side for drizzling.