BBQ Jackfruit Sandwiches with Avocado Slaw

GFVGVDF
Jump to Recipe
Baking sheet filled jackfruit pulled pork sandwiches

I know what you’re thinking.

What the who is that?

It’s BBQ jackfruit – aka the ticket to reclaiming your favorite BBQ sandwich.

Hubba. Hubba.

Mixing bowl filled with homemade BBQ seasonings

This recipe was inspired by the talented folks at FuD – a vegan eatery in Kansas City.

When we were still Midwest dwellers I had the chance to eat at FuD several times and was most drawn to their faux meat dishes using jackfruit.

I’d seen jackfruit in Asian stores before and was intimidated by the way it looked. However, I had no idea that its texture lends itself to mocking meat and absorbing just about any flavor you throw its way.

In other words, it’s a vegan’s dream food.

Pouring BBQ sauce into a pan of jackfruit

This recipe is simple, requiring just 10 ingredients (give or take a spice) and 30 minutes!

The only ingredient this recipe requires that’s likely not lying around your pantry is green jackfruit, which can be found at practically any Asian market and on Amazon.

NOTE: Just be sure it’s young green jackfruit in water, not brine or syrup and most certainly not ripe jackfruit. This is key to achieving proper flavor and texture.

Sauté pan filled with our easy jackfruit jackfruit pulled pork recipe
BBQ Jackfruit in a pan ready to be made into gluten-free vegan sandwiches for dinner

The process is so simple.

Drain and clean jackfruit.
Toss with BBQ spices.
Saute.
Add BBQ sauce.
Simmer.
Voila!

BBQ jackfruit in just 30 minutes that will fool any carnivore into thinking they’re eating pulled pork. This stuff is legit.

Spoon in a mixing bowl of vegan Avocado Slaw

To add more flavor and texture to the mix, I include a quick avocado veggie slaw that’s easily prepared while the jackfruit is simmering.

BBQ Jackfruit Sandwiches with Avocado Slaw for a gluten-free vegan dinner

And for even more healthy fats and some protein, roasted salted cashews – because who doesn’t want a giant handful of cashews on anything they’re eating? (Shush, Rhonda – just shush.)

This BBQ jackfruit sandwich is legit! It’s:

Smoky
Hearty
Tender
Big in BBQ flavor
Crunchy from the slaw
Satisfying
& Simple

Even the novice can make this sandwich. All that’s left to do is sit back and watch your friends marvel at what they’re eating. I’ll never scorn the jackfruit again.

Baking sheet filled with our BBQ Jackfruit Sandwiches with Avocado Slaw and Roasted Cashews

More Jackfruit Recipes

If you try this sandwich, let us know! Take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!

Holding up an amazing BBQ Jackfruit Sandwich topped with Avocado Slaw and Roasted Cashews
Sliced BBQ Jackfruit Sandwiches on a baking sheet

BBQ Jackfruit Sandwiches with Avocado Slaw

Simple, 30-minute BBQ jackfruit sandwiches that will fool any meat lover! A crunchy, cool avocado slaw and roasted salted cashews add even more texture and flavor. The perfect vegan substitute for pulled pork.
Author Minimalist Baker
Print
Baking sheet with Vegan BBQ Jackfruit sandwiches
4.89 from 196 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 (sandwiches)
Course Entree
Cuisine BBQ, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Days

Ingredients

BBQ JACKFRUIT

  • 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine*)
  • 1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
  • 3/4 cup BBQ sauce (ensure it’s vegan // plus more for topping)

AVOCADO SLAW (optional)

  • 1/2 ripe avocado
  • 1 Tbsp maple syrup (or sweetener of choice)
  • 1 lemon or lime (juiced)
  • Salt + pepper (to taste)
  • Water (to thin)
  • 2 cups shredded cabbage + carrots (Trader Joe’s has a great cruciferous veg mix)

FOR SERVING

  • 4-6 whole grain vegan buns (GF for gluten-free eaters)
  • 1/2 cup roasted salted cashews (or roast on your own*)

Instructions

  • Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.
  • Mix together BBQ seasoning and add to jackfruit. Toss to coat.
  • Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
  • Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook covered for about 20 minutes (up to 35 minutes on low for a deeper flavor).
  • Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
  • In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
  • Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.
  • Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
  • Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Video

Notes

*If you cannot find young jackfruit in water, we would recommend using young jackfruit in brine and rinsing thoroughly.
*To roast your own cashews: Toss 1/2 cup cashews in a bit of oil and sea salt and spread on a baking sheet. Bake in a 350 degree F oven for 10-12 minutes, or until roasty, fragrant and slightly golden brown.
*Nutrition information is a rough estimate calculated with avocado slaw and roasted cashews and without buns.
*Loosely adapted from Blissful Basil.

Nutrition (1 of 5 servings)

Serving: 1 servings Calories: 193 Carbohydrates: 27.8 g Protein: 4.6 g Fat: 8.7 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1371 mg Potassium: 290 mg Fiber: 7.5 g Sugar: 8.4 g Vitamin A: 4013 IU Vitamin C: 11.35 mg Calcium: 74.49 mg Iron: 1.28 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Katie says

    I used jackfruit from Trader Joe’s that came in brine and just rinsed well. I also didn’t bother patting it dry. I shredded it ahead of putting it in the pan and chopped the “core” of the pieces finely rather than wasting it. This turned out absolutely delicious! I ate it in a taco but am also going to try the slaw next time.

  2. Kristina says

    Has anyone tried reheating this? I made this for a work function and will need to reheat it in the oven once needed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristina, you can reheat the jackfruit filling on the stovetop or in the microwave. Hope that helps!

  3. Christine Drummond says

    Hi there, I wanted to let you guys know that I work at a high school and we teach students culinary. Every school year we have a sandwich competition with the students in class my student and I chose to make the bbq jackfruit sandwich, we omitted the cashews and named it ” Pulled Borg ” LOL. We were the only vegan sandwich out of 39 sandwiches and made it to 4th place. All the judges were meat eaters , so she was very excited :)

  4. Laurie says

    This was a hit last night – so easy and very satisfying. The avocado slaw was OUT OF THIS WORLD! I will be making it again and again.

  5. John says

    I followed the recipe using fresh jackfruit and cooked them for 30 minutes, however, it tasted sour and stringy. I don’t know what pulled pork tastes like as I’ve never had it but this didn’t taste nice. Mostly I tasted the BBQ sauce and some tough strings.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Thanks for sharing your experience and honest feedback, John. We haven’t tried this with fresh jackfruit so we think that might have had an affect on the taste!

  6. Skye says

    Can someone tell me if the can of jackfruit is ok to have Lime juice in it, That seems to be the only one I can find. Or, if you can show me a can of what you are all using I would greatly appreciate that.

      • Monica says

        I’ve made this a handful of times and it’s always even better than I remembered! I find that BBQ sauce is pretty salty so I don’t add salt to the rub. I’ve used honey in the slaw or a whole avocado, both are incredible. I’ve added a can of chickpeas to stretch 1 can of jackfruit and it changed the flavor and texture a bit, but is still good. Walnuts can replace cashews. The original with a bit less salt is the best!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Amazing! Love how flexible this recipe has been for you, Monica. Thanks so much for the lovely review and for sharing your modifications!

  7. Gene says

    I’ve made this a ton of times, including the Avocado slaw. I like to add Cayenne to the seasoning mix, and liquid smoke when I add the BBQ sauce.
    This recipe ROCKS!! Thanks so much for making it :)

  8. Anna says

    This website has become my go-to for 85% of my cooking. I love your recipes and they rarely fail me. I’ve made this recipe several times and it’s a keeper. Now I’ve been asked to make this for the vegans at my friend’s wedding. I’ll be getting there around 9:30 but we won’t be serving dinner until probably 5:30-6pm. Given that it’s at her future sister-in-laws house I thought making it ahead and freezing it. I’ll probably take it out first thing and the morning and leave it out on the counter someplace and eventually reheat it however I can. Do you think it could freeze well? I haven’t tried yet but I have enough time to test it.
    Thanks for all your beautiful recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Anna! Thank you for sharing that! We think the texture after freezing wouldn’t be as good. But perhaps test with a small batch first?

  9. Lauren says

    Great recipe! Made it once with the jackfruit only because my husband is a weenie, I made the full recipe this time and it was fabulous.

    I cut the recipe I half for the two of us and left out a majority of the salt. I also used shredded kale instead of the mix and apple cider vinegar instead of the lemon or lime.

    My husband actually liked it too, although I had to convince him to put the cashews on it.

  10. Erin M. says

    What would the recipe taste like with ripe jackfruit? Fresh Jackfruit is sold at our local asian grocery store and I don’t know how to use it!
    Thanks.

  11. Lee says

    I finally made a vegan meal that tastes great! The BBQ Jackfruit Sandwich with Avocado Slaw was delish! I didn’t have an avocado so I used 2 single-serve avocado tubs instead. Served the Simple Vegan Potato Salad as a side which tastes even better 2 days later!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed both recipes, Lee! Thank you for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Jackie Sarlitt says

    I’ve been wanting to make some of your jack fruit recipes since I’ve never used that before but having a hard time finding it….. Where do you recommend that I go?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie! We can usually find the best canned jackfruit at Trader Joes or in the international aisle of Whole Foods, Sprouts, or your local co-op. It should be near the coconut milk! xo

  13. Alicia says

    Absolutely delicious! Key is cutting off the tough core parts of the jackfruit. Although I want to try those in a separate batch next time. I pick up canned jackfruit from Trader Joes which was in brine. Just rinsed it and it worked perfectly. It ended up having the same texture and flavor as pulled pork. Leftover jackfruit heated up just fine but I’d make a fresh batch of slaw for bbq leftovers. And while I almost did not add in the roasted cashews cause I thought the combo was a bit odd, they really made the sandwich! This will be a regular recipe in our house.

    • Emily says

      I never cut off the core. I just pulse the pieces in a food processor a few times before cooking and the texture is perfect. Much easier than shredding and nothing goes to waste!

  14. Katie says

    Yummm, I love all the recipes but this one is a fave I often come back to. Like others I use the core as well. I also use jackfruit in brine because it’s all I can ever find, I just rinse it well and have never had issues with it being too sweet. I do tend to cut the brown sugar in the spice mix though. I was always looking for a way to add more protein to this meal and tonight decided to add well-cooked lentils into the pulled jackfruit. It was great!

    • Olivia Roberts says

      So in step 4 it says to reduce heat in simmer. Then step 5 says remove lid and stir occasionally but step 4 never said to cover….and I simmering while covered or without the lid?? Help!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Sorry for the confusion, Olivia. Yes, cover in step 4. We’ll update that. Hope you love it!

  15. Aucerf says

    This is a great recipe. I kept the core, grated it, and added it in with the other jackfruit… waste not want not! It was delicious.
    Also, I cooked some beetroot, grated it, and added it to the jackfruit in the last 10 mins of cooking. Adds a lovely dark ruby colour as well as a great flavour match with the BBQ sauce.

  16. saying it how it is says

    I wouldn’t call jackfruit a “giant green eyesore”… because that’s NOT “what it is.” If you’re going to make a living off of using Asian ingredients in your recipes (as most vegan food bloggers do) then i’d hope you also wouldn’t disrespect the cultures that you are profiting from. You’re probably just going to filter out and delete this comment anyway instead of thinking critically about your content an the constructive feedback i’m providing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your thoughtful feedback. We really appreciate you bringing this to our attention. This post was written many years ago and we certainly lacked the awareness and cultural sensitivity that our brand stands for today. We will do better and change the language here. Sorry you found it before we did!

    • Simon says

      Good lord. Proof that people will be offended at absolutely anything given the opportunity.
      Trying to link someones personal description of a piece of fruit to cultural misappropriation is the most absurd thing i’ve read today, and i just read a story about a woman who only realised at the altar that her daughter was marrying the son she gave away 30 years before.
      Get your head out of your arse.

      Great recipe by the way – i kept the core too – keep up the good work!

  17. Kelsey says

    I only made the jackfruit recipe. It was very straightforward and tasty! I bought jackfruit in brine (all they had at the store), but rinsed it well and had no problem. Also I used my own BBQ spice which turned out to be too spicy, so I tamed it with some red wine and some lemon juice. The cooking method was easy and the texture and taste were just what I hoped. I served it on top of a quinoa and veggie bowl with some BBQ chickpeas. Cutting out the cores did reduce the amount of fruit quite a bit so next time I think I will keep them.

  18. Kathryn Fourie says

    Hi guys, this looks really good – can you please tell us what BBQ sauce you use? This seems to be where I fail in making BBQ related recipes – most of the ones we have available here in South Africa have a boat load of additives and I always try make my own but it’s never wonderful – normally it’s too chunky or acidic or tomato-ey despite adding sugar. If you had a recipe for making BBQ sauce at home that would be EPIC!?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathryn, we don’t have a recipe for it here, but it’s in our cookbook! We also like Annie’s brand. Hope that helps!

      • Jessie says

        Okay, I don’t know what on earth I did wrong. The only thing I didn’t do was add the slaw, because neither me or my husband like slaw, but I otherwise followed the recipe exactly. The taste was there and great, but the texture was like slime. Is that normal? I know I know drained the water out good because I want an extra step and pressed the jackfruit through mesh bags. The only thing I can come up with is maybe I didn’t cook long enough in the beginning before adding the BBQ sauce. Did this happen with anyone else? Still four stars because it tasted good and I guess it must’ve been my fault. But UGH! Couldn’t eat it for the texture. So much wasted food.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Oh no! We’re so sorry that was your experience, Jessie! What brand of jackfruit were you using? Was it green or ripe?

          • Jessie says

            It was young green jackfruit. I really think I just didn’t cook it enough in the beginning. That’s all I can think that I did wrong. I’m going to half the recipe and try it again, and this time dry it out a little in the oven before I cook with it. I’ll definitely check back in with the results, because texture aside, this tasted amazing and I really want it to work!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Keep us posted! Our only other suggestions would be to try a different brand and make sure it’s packed in water/brine, not syrup.

          • Jessie says

            Mine is in water.
            So this time, I laid the jackfruit in a thin layer on a baking sheet and baked it at 325 for like 30 minutes. I also took it an extra mile and discarded everything that didn’t have the texture of pulled meat. The results were even worse this time… I think by dehydrating the fruit, I basically sealed in the natural bitterness. So this is officially a bust for us.

    • Stephanie says

      I so understand! My hubby is diabetic so we have to watch the sugar (which can be insane in bbq sauce) and I have also tried to make my own but it’s never quite right. That said, with this recipe we like the sinful ‘treat’ of store bought. I buy Stubb’s Original which has less than 1/2 the sugar of any other brand I see, and no freaky-deaky additives.

      • Kathryn Fourie says

        Thanks Stephanie! In South Africa we don’t get all the brands that are available overseas and I always feel really disappointed when I buy the mainstream brands here – they taste so ‘fake’. Anyhoo I will continue to experiment! Thanks for the support!

      • Brandy says

        Hi Stephanie,
        The Vegan 8 has a recipe that includes ingredients for a homemade BBQ sauce that we used for this recipe (and everything else now). We didn’t have jackfruit so we subbed in soy curls but it was wonderful. I loved the avocado slaw, it was amazing.

  19. Chris says

    I had to scroll thru half the page length and 4 ads just to see the actual ingredients for the recipe. I don’t understand the need to give a personal backstory on a simple recipe. Nonetheless, I appreciate the recipe and it looks delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, sorry for any inconvenience. We do rely on ads to keep the content free. In the future, you can use the “jump to recipe” button at the top of the page.

  20. monika says

    so so so good! I kept the core of the fruit and had no issue with that ( I shredded it all before adding to the skillet). I also omitted pepper and only put a tiny bit of chili powder so my toddlers can eat and they loved it!!! (2yo and 4yo). thank you for another great, plant-based, and whats most important for me, quick recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Awesome! We love to hear this, Monika. Thanks for the lovely review, we’re so glad it was enjoyed by all! xo

  21. Lauren Andraski says

    Absolutely love this dish – as a note, there’s no need to discard the core! I cut those off and chop them, then squish between my fingers to give them a softer texture and it almost doubles the yield (plus reduces food waste ☺️) Delicious!

  22. Lauren says

    Fabulous. I subbed Brussels sprouts and zucchini with carrots for the slaw. It was divine. We were sad the recipe didn’t make more. Will double next time. Another fantastic dinner.

  23. Robin says

    Love Love this recipe! My last batch I made with Trader Joe’s Sriracha and Roasted Garlic BBQ sauce which made it especially yummy. I do also love using fresh jackfruit but that is a whole lot of work😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Miranda, we’ve heard of people doing that, but haven’t tried it ourselves. Good luck with the move and let us know if you try it!

  24. DL says

    This looks amazing! I can’t wait to make it. I have a question. For the BBQ seasoning when you say chili powder, are you referring to the spice with chili peppers and other spices or the one with just ground chili peppers? I am assuming that you are referring to the mixed spices that you would add to make American chili and not the hot chili pepper spice. Thanks for the great recipe, Dean.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing! Any time we mention chili powder always means a mix of spices with ground chilies!

  25. Caity says

    Came out so delicious! This was my first time cooking/ eating jackfruit and WOW was not disappointed. I used to love pulled pork and as a plant-based eater, finding this alternative is very exciting. I also shared this with my dad who was very skeptical and he said he wouldn’t be able to tell the difference if I didn’t tell him.

    Also, added red cabbage saurkraut instead of the slaw.

    Overall- would recommend it!

  26. Stephanie Logia says

    Awesome recipe! I added roasted peanuts and rehydrated TVP to the jackfruit while cooking and it was delicious enough to eat on its own :)

  27. Erin says

    I found shredded organic young jackfruit in a bag with no liquid (water or brine). I’d love to follow this recipe and I’m just wondering if I should change anything as my jackfruit isn’t canned?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, we haven’t seen it that way, but assume it would work if it’s young/green jackfruit. We’d suggest cutting it into pieces that resemble the 3rd and 4th photos. Hope that helps!

  28. Brenda B. says

    Omigawd – we loved this recipe. The dry spice ‘rub’ for the jackfruit is brilliant. I used our own wet barbeque sauce recipe that has a tomato paste, chipotle puree and ancho chile powder base (and sauteed onions and garlic), but dang! I didn’t imagine that the avocado slaw would be soooo good. No vegan mayo needed. My husband and I thank you very much for this fabulous comfort food recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you both enjoyed it, Brenda! Thanks so much for the lovely review! xo

  29. Kim says

    I have made this a few times now and it is so incredibly good! Instead of thinning with with water we use twice the amount of avocado. It is fantastic!!

    • Clay says

      Wondering what I did wrong 😭. There was a very strong flavor that overpowered the BBQ flavor all together.

      Maybe I didn’t rinse/dry the jackfruit enough? Mine came in brine, no in water options from what I saw. No idea how you dry it tho.

      Actually, it might have been the avocado slaw. Juiced a lemon and a lime in the mixture. Might have been too much.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Clay, sorry to hear it didn’t turn out well! Jackfruit in brine works, but just needs to be well rinsed to reduce the acidity. If the slaw was too tangy, that could definitely have been from the extra lime/lemon.

  30. Tammy says

    Just made these for lunch! Thank you. I didn’t have the materials for the slaw so I used your red cabbage sauerkraut. Fooled the boy into thinking it was meat too!

  31. Chloe Sutherland says

    Oh wow this was so simple! And the flavour combination was so lovely. We only had honey roasted cashews so i tossed them on and i would highly recommend if you like a savoury/sweet combo.

  32. Judy says

    The first time my hubbie and I made this, we thought it seemed a little too sweet. Yes we used young jack fruit. The second time around, we cut the sugar in half and that seemed to be just right. I liked the avocado slaw for this, but it does not keep for very long. I like the feature where you can scale up or down on the servings for the recipe. This will come in handy when we make this for my step son’s wedding for the vegans in the crowd. Will probably just use a different slaw recipe. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Judy! BBQ sauces range greatly with sweetness. We’ll add a range on the additional sweetener added!

  33. Colleen says

    This was the first time I’d prepared jackfruit, so I decided to only make half the amount, in case I didn’t care for it. That was a huge mistake. It was amazing! I love how easy and delicious this recipe is– it takes no time at all (but it still tastes special somehow)! My omnivore boyfriend loved it too. Thank you so much–we’ve been living off your recipes lately!

  34. Reagan Murphy says

    I wasn’t a fan of this recipe, as I found the sugar in the BBQ sauce to be too much with the sugar in the jackfruit. I used a fresh jackfruit which was a bit difficult to work with, but I am proud of myself for learning how to work with this new, wonderful fruit!

    I would like to try to make this recipe again without any sugar in my sauce… a work in progress.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Reagan, were you using a young jackfruit? If it was a ripe one, that could definitely make it too sweet.

      • Reagan Murphy says

        Looks like it was over ripe! I was told it was the correct one in the Chinese market, but there was also a bit of a language barrier. We will attempt again!

  35. Peter says

    Yum. This is one of the more delicious, veggie meals we’ve had recently. For sides we made regular white cole slaw, shredded collard greens with garlic and marsala, sweet fried plantains, and refried black beans and rice. A true feast!

  36. Liz says

    Like some others, I made this using jackfruit in brine with no issues. I made it into tacos and it was delicious!! Will definitely make again!

  37. Magdalena says

    Absolutely delicious! I bought jackfruit in brine and just rinsed it under cold water. Even my meat loving partner enjoyed it. I used white cabbage for my slaw and wow it was also gorgeous. Even as a salad on the side . Will definitely make it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Magdalena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. Maya says

    I made this Recipe with smoked paprika and chipotle chili powder! I used it in a video, thank you so much for this amazing recipe!

  39. Lauren M says

    This is SO good! Could only find jackfruit in brine so I rinsed it before cooking, as suggested, and the recipe turned out perfectly. Left out cashews (because lazy) but I imagine they would add a nice texture although I didn’t feel like the sandwich was missing anything without them. Bonus that my picky-eater hubby loved this too. Will definitely be making again!

  40. Mia says

    Made this as tacos instead of sandwiches and worked just as well.

    I used Jackfruit in brine with zero issues.

    No suggested edits, it’s perfect as is.

    Love that it’s so easy to adapt – tacos, sandwiches, salads, you name it!

      • Georgia Etheridge says

        This was so delicious! The only thing I changed was using frozen avocado puree instead of fresh avocado. I actually was quite skeptical as I have eaten jackfruit before and didn’t like it, and it looks and smells strange to me! Giving it a chance really worked out! can’t wait to feed it to my meat loving boyfriend and see what he thinks!

        • Mindy says

          OMG!!! I just finished eating dinner and it was sooooo delicious! I made half a recipe with a few modifications to the rub. I used coconut sugar instead of brown sugar, smoked salt instead of regular salt, smoked paprika instead of regular paprika, and I added 1/4 t of cumin (again only made 1/2 the recipe). The coleslaw was a perfect 👌🏾 touch! This was a super fun recipe, easy to make, quick and scrumptious!!! Also, measurements cut in half worked well. Only used a small drizzle of maple syrup in coleslaw. I am not a coleslaw fan, but this version was amazing! This recipe is definitely a keeper! THANK YOU 😊

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Yay! Thanks so much for the lovely review and for sharing your modifications, Mindy! xo

  41. Deaneen says

    Cooked this tonight, so easy and love the flavours, true to form, this is as yummy as it is looks. Thank you

  42. Lauren says

    I scoured my local grocery store which typically has a lot of unique items but couldn’t find it. Could only find frozen lightly seasoned jackfruit from Whole Foods. Any difference or experience with frozen? Most of the seasonings used in the package are used in the recipe so may just scale back a bit.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, hmm, how strange! We typically find it near canned pumpkin. We haven’t tried frozen jackfruit, but maybe cook for longer to evaporate more of the water and help it crisp up? Let us know how it goes!

  43. Jessica says

    I used a fresh unripe jackfruit to cook this recipe as it’s easy to get where I live (tropical). Taste wise it’s amazing!! The house is filled with BBQ smell – so good!

    The only thing I’d add for those making with fresh unripe ones are make sure to really take out all the seeds, and I would boil them beforehand for about 20-30 mins before draining and transfering to a pan to continue with the steps in the recipe.
    My first try – the unripe jackfruits were burned as I only put a slight water as seen in the video.. and it took me maybe 6-7 glasses of water (sparingly) to save the fruits and more than 1 hr to reach the soft texture…

    But overall taste-wise I would really recommend!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience with fresh jackfruit, Jessica! It sounds like the fresh does need a lot more cooking than canned. We’re so glad you were able to troubleshoot and enjoy it!

      • Vidhi says

        Hi,
        The recipe looks quite interesting and I would like to try it with fresh jackfruit as it is easily available here in India and in fact, grows in my backyard! Please suggest how I can tweak the recipe using fresh jackfruit. Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Vidhi, we haven’t tried it with fresh, but you’d need to make sure it’s young, green, not ripe. We think another reader has tried with fresh, so we’d suggest searching the comments for tips. Hope that helps!

  44. shapelessjourneys says

    My housemate came home with underripe jackfruit and no one in the house liked it so I decided to do this recipe. I agree with the comments below; that it took way longer than 35minutes to get a nice color because of the fresh jackfruit.

    However, luckily the end result wasn’t too sweet and still good! Especially with the avocado salad.

    Will definitely make again, but then with canned jackfruit!

  45. Katie says

    Really yummy and easy recipe! I’ve made twice already, thank you!!
    Side note: Mac and cheese pairs well as a good side.

  46. Nicola says

    Wow! I just bought a tin of jack fruit in the supermarket and didn’t know what the heck to do with it. came across your Just followed this recipe for a quick lock down lunch for my husband and I and we’re in heaven. Like one of the other comments have been vegan since the beginning of the year but was craving pulled pork bun and this HIT the spot. Also love the avo. slaw addition. Thanks. Will be sharing with my vegan colleagues ! :) Thank you !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicola. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Elizabeth Enright says

    I have been wanting to try this recipe for ages and I’m so glad i did because it was AMAZING! Absolutely delicious. 5 stars! I just used a store bought coleslaw and added some smashed avo on the top bun because I’m lazy…but I’m sure if i followed the recipe would be even better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Elizabeth! Thanks so much for the lovely review!

  48. Emily says

    I followed the recipe, but I don’t see how it’s possible that people are getting a good result cooking for only 25 minutes? I used the kind of jackfruit specified, but at 25 minutes it was not really cooked. It mostly tasted of the fruit, and the texture was mostly tough rather than the kind of chewy texture you get from premade pulled-jackfruit. Maybe I’m missing something, but it seems like you’d need to slow-cook this for at least 1 hour or even more. I would love tips on how to diminish the fruit taste – and make sure the jackfruit is soft. The fruit was in pieces in the can so it didn’t seem to have a core, but maybe I need to cut off some of the harder parts of the fruit first?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, Hmm, it shouldn’t have much of a fruit taste? Are you using young, ripe jackfruit? We recommend cutting off the core and chopping it into small pieces. Then for the remainder of the fruit, shred it. Hope that helps!

  49. Ellery says

    This is one of my boyfriend and mine’s favorite recipes to make. We love pairing it with roasted asparagus.

    When putting it together tonight, I added 1 teaspoon of liquid smoke to really enhance the barbecue flavor, but it is also delicious when following the recipe exactly!

  50. Felicity says

    I have made this multiple times because it is absolutely incredible! So simple and easy yet so delicious!

  51. Jo says

    This was delicious! I made my own bbq sauce but it would be so easy if you bought ready made! I had it in whole wheat wraps! The slaw was amazing! I only found jackfruit in brine so I soaked it in water for a few hours!

  52. Jacki H. says

    This recipe was super easy to make, LOVE the avocado slaw. I had to stop myself from trying to eat it all once. Highly recommend!

  53. Yvonne says

    This is a great recipe, although I don’t know why you would throw away the core! It cooks down beautifully with the rest of the fruit if sliced on a diagonal, and makes more tasty BBQ jackfruit. I mash the jackfruit with
    a potato masher after the simmer, and get a great consistency. Also, I have had excellent results both with jackfruit in brine (Trader Joe’s has a good one), and jackfruit in water. 1/2 tsp onion powder to the spices is also a tasty addition.

  54. Anna says

    So yummy! I placed the bbq jackfruit on top of a baked sweet potato and then added the coleslaw on top. So delicious! I also used the Trader Joe’s jackfruit and rinsed it really well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  55. Georgia says

    Two years ago I tried this recipe with jackfruit in syrup and it did not turn out right. swore off jackfruit for a couple of years because of that sweet jackfruit. Recently, I thought I’d give jackfruit another chance and tried this recipe and I was not disappointed! I’ve been using your recipes for about 5 years now and every recipe you’ve every created is on point! Loved how flavorful this jackfruit was, thanks once again!

  56. Amanda G. says

    In operation use up what you have in the pantry while sheltering in place, this recipe was SO EASY and it is really tasty…. I modified it a little to use what I had and I suggest you all do the same as it is a very forgiving recipe. Will definitely make this again! Thanks Dana

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

        • Sarah Lynn Smith says

          In the video you used raw cashews to make the slaw dressing but all of this has been omitted from the list of ingredients. Can you please clarify? Thank you!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Sarah, there are no cashews in the slaw. The cashews are listed in the “for serving” section. Hope that helps! Let us know if that doesn’t answer your question.

  57. Courtney Farmer says

    This was a fantastic first-try for jackfruit. My husband and I loved it and the leftovers the next morning. Great recipe – as always, thank you so much for sharing. We can count on your recipes to exceed expectations!

      • Lauren says

        Want to make this for dinner tonight but we only have Jackfruit in brine. Can we still use it or will it turn out bad?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lauren, jackfruit in brine should be fine. We just wouldn’t recommend jackfruit in syrup.

  58. Donna RK says

    I made the bbq jackfruit and avocado slaw for dinner and it was delicious! I cut the sugar and maple syrup in half for both recipes, and they were still great. I served it om homemade spelt buns. Thanks for great recipes!

  59. Joyce says

    We had this for dinner last night and it was fantastic. I have made pulled jackfruit before but with fresh fruit and it was a faff. However; this was so easy and so tasty. I don’t really go for faux meats but as this is just a fruit with bbq sauce , homemade, I gave it a go. We were not disappointed.
    During this Coronavirus crisis recipes like this are a real bonus. This will become a staple can be made with store cupboard ingredients I can see this being a midweek lifesaver.

  60. Rae says

    I’m assuming it really requires CANNED jackfruit. My boyfriend and I made this tonight and it came out very sweet and extremely spicy. The taste of jackfruit was the most obvious flavor other than spicy. I might have added too much chili powder? Either way the jackfruit didn’t pull like pork it kind of got mushy after cooking it for only 5 minutes. We bought fresh cut jackfruit from an Asian market rather than canned in water so it seems next time we try this canned is the way to go.

    Regardless, the flavor was still very good! It was way fruitier than I would have liked, but we both ate two burgers so I’ll qualify that as a win.

    • David says

      Also want to note that there’s a huge difference between ripe and young jackfruit.

      Ripe jackfruit has yellow flesh and is sweet. For canned young is usually in syrup and is soft and sweet. It’s good for desserts and more interchangeable with other fruits.

      Young Jackfruit is greenish, more firm and not sweet. This is the kind you want for this. In cans they’ll be in either brine or water. If your’re looking for a shredded meat replacement this is what you’ll want.

  61. Ella says

    Made this tonight and it was absolutely delicious! Everyone loved it.
    I didn’t make it into a sandwich though, just the slaw and jackfruit with cashews on top in a bowl.
    Super easy and relatively quick to make as well, will be making this again soon that’s for certain!

  62. Hayley says

    Made this for dinner tonight and it was delicious! I used the canned jackfruit from trader joe’s which happens to be in brine, but i just rinsed it really well and used a lot of seasoning and it worked fine. Will definitely be making this again!

  63. JJ says

    I had never heard of jackfruit before seeing this post. I’m also wary of any kind of meat mimicry, but the photos are so delicious looking that I decided to be adventurous and give it a try. AH-flippin-MAZING!!! I will make this again and again! The omnis in the family we’re expecting it to be gross (fruit sandwich? I mean, really.), but they loved it too! To fit my family’s taste, I backed off the garlic powder a bit, and backed the black pepper off a lot. My picky eater finished the whole sandwich! So yeah, I could keep raving… but I guess I’m just saying, Eat. This.

  64. Lisa Duce says

    I made this for dinner tonight. I live in Australia so its hard to source tinned Jackfruit. I picked up frozen from an Indian supermarket as they only had tinned Jackfruit in syrup.
    Turned out fantastic and easy to pull apart. My husband and I loved all components and I’d definitely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Steve says

        Great easy recipe!

        I am a meat eater but like to cook with new things, and this doesn’t disappoint, yes the texture of the fruit isn’t quite the same as meat (but it’s a fruit) but the look and the flavour of these were incredible, happy to show them off to guests. Will be adding it to my menus!

        The slaw (used my hands to crush the cabbage with salt to soften it and rinsed and dried well) I added mayo too, but could have added vegan mayo if I wanted to keep it vegan. Also used “sweet baby rays” BBQ sauce and it was quite spicy ? (but good!)

  65. Pia says

    This was delicious.

    No need to discard core! I sliced them up into small pieces and added – way less waste and they taste exactly the same.

    I have also cooked with jackfruit quite a bit and have mostly used the stuff in brine as this is what is easily available in my area and had no problem, just be sure to give it a thorough rinse before using it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Pia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  66. MB says

    I was extremely skeptical about this recipe. Haha. I’ve only once tried a sample of jackfruit at a vegan festival, and it wasn’t spectacular. But this was really pretty good! There’s enough sauce and seasonings that you don’t taste the jackfruit at all, and the texture is very similar to pulled pork or chicken. I did use coconut sugar instead of brown, and water sauteed it instead of oil, as my husband doesn’t eat oil. Turned out just fine with those changes.

    I probably won’t make this often, although it’s very easy and quick, just because it’s more expensive than our typical meals (jackfruit, high quality organic jarred BBQ sauce, and GF bread) BUT when I get a craving for meaty foods, I’ll definitely consider this option!

  67. D says

    one of the most delicious things ive cooked, a favourite of MB recipes. i just used carrots, no cabbage and it made for a nice slaw.

  68. Staci says

    This was so so yummy! New vegetarian here. The only part that was confusing for me was the jackfruit. There were a lot of seeds and I wasn’t sure if I could cook those or not. I ended up having a bunch in there bc I didn’t get all of them out. I will def be making this for my b/f! Thank you! :)

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Regarding the “seeds” are you speaking of the little bulbs in the jackfruit? Remove as much as you want. It is all edible, but we prefer trimming and removing as much of the scraps / tough bits to yield more tender texture.

  69. Katie V says

    I really, really love this recipe! A friend recommended it to my partner and we love it. Great for summer. I usually buy the Trader Joe’s canned young green jackfruit in brine or pick some up from a local Asian grocery store (Kam Man Market). The brine version works if you rinse it extra as Dana and other commenters have mentioned! :)

    My partner and I really like the way it tastes served on King’s Hawaiian Buns (from Costco) or with rice and pineapple if we’re in the mood for something different.

    When I’m making it for people who like spice I liked to add a bit (or a lot!) of cayenne pepper powder and cook it closer to 35-45 minutes. As others have mentioned the flavor the next day is deep and delicious!

  70. Veganizmija says

    I just made jackfruit by following this recipe, but instead of making it as a burger, I added it to quesadilla with some vegan cheese and avocado – it was yummy!

  71. Sam says

    Thanks for this recipe! I had never made jackfruit before, only tried it at restaurants. This was super easy and there were no hard to find ingredients. My meat eater boyfriend LOVED it! Will definitely make again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sam. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  72. Ashley says

    I made this several times and it is always easy and delicious! This has become a “go to” when I am cooking for my non vegan/vegetarian family!

    I added a little apple cider vinegar to the avocado slaw, after it came out too sweet the first time.

    Thanks as always!

  73. Em says

    I love this recipe! I’ve made several times but always wish there was more PROTEIN.

    I only had one can of jackfruit on hand so I subbed in a cup of semi-mashed CHICKPEAS. It was great and really browned up nicely.

    I’ll definitely try it again with chickpeas and possibly add a bit more. You still get that pulled texture from the jackfruit and an even creamier saucy base from the chickpeas.

  74. Charlotte Ingle says

    Just made this for a late lunch and it is incredible!! I made it just like you said except I was out of paprika and I don’t like hot so I left our chili powder. My Organicville BBQ sauce was already a little too spicy. Loved the slaw and the roasted cashew on it too! Thank You!

  75. Pamela Sanders says

    Hi. Just tried jackfruit at a restaurant this week in a taco. Loved it. I am having trouble finding young jackfruit in water. I have only found it in the brine. I did come across one but the comments were all negative. Could I rinse the jackfruit with water? Just curious.

  76. Elizabeth Schulz says

    Six out of seven of us thoroughly enjoyed this entree, and the one who didn’t doesn’t like BBQ sauce. Thank you for this recipe, I will definitely make it again.

  77. Katie Allen says

    I made this. Visually using the canned fruit looks like well…canned fruit. Think of peaches with Barb bq sauce on them. Yuck! So much of eating is the visual and this misses the mark. May I suggest forget the canned fruit and if you can find it use fresh. I think then the fruit will have the texture you see in the pictures which affects the taste. Now, what to do with this mess I made for a church potluck???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, in our experience, it is quite difficult to find fresh young green jackfruit- unless perhaps you live somewhere tropical? Did you follow the tip in step 5: For finer texture, use two forks to shred the jackfruit as it cooks down. We definitely recommend it for achieving the texture seen in the photos! Hope that helps!

  78. EMILY NOLTEMEYER says

    We made this this week and it was the best thing I ate all week including visiting some vegan restaurants over the weekend. My husband sais it felt like he was eating BBQ in Kansas city. We had it with grillled pinanple as your cookbook suggest. So good!

  79. Matt B says

    Great recipe. I always love bbq jack fruit. Only thing that sucks is it’s 9 gazillion carbs with a few grams of protein… ugh.

  80. Bob says

    This recipe worked out well, and everyone liked it.

    I could find only jackfruit in brine, so I had to spend extra time rinsing the jackfruit and then drying it before cooking.

    I had read Victoria’s comment that hers came out too watery, so I did not add water after adding the BBQ sauce to the pan. This strategy worked out well, and my cooked jackfruit had a nice texture and consistency.

    The dense core can make up to 1/3 of each piece of jackfruit, so I ended up discarding quite a bit of the jackfruit. As a consequence, I needed an extra can. I made six very large sandwiches out of the three cans of jackfruit.

  81. B. Newberry says

    I made this for the second time on July 4th. It was so very delicious! I basically followed the recipe and only added 1/2 teaspoon of ginger to the bbq spices. I shredded the jackfruit, added the bbq spices and refrigerated for about 5 hours the second time I prepared this. It was even better than the first time I prepared because the flavors seemed to pop. The depth of flavors was not as great the first thing me I made it until we had the leftovers the next day. These leftovers from today should really be “off the charts” great!

  82. Cassandra says

    Instead of tossing out the “core” portion of the jackfruit, I like to grate it down and cool that up as well. It is still very useable and gives you more to eat!! I do love this recipe so much :)

    • Summre says

      How do you grate the core? I do know what you mean, the core is a pain in the cans. I usually try to remove it. Would love to hear what you used to grate it. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, fresh jackfruit is usually very sweet rather than being young and green, so it won’t work. If you are able to find young green jackfruit that is fresh, it could potentially work, but we haven’t tried it! Let us know if you give it a try!

  83. Shash says

    Hey! Excited to try this recipe! But I only have fresh raw jackfruit available, do you think that would work. We don’t get the canned ones here.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, is it fresh and ripe? If so I don’t know that it will work. You’re looking for young, underripe jackfruit here…

      • victoria says

        Honestly, this dish did not come out at all as intended. That being said, I am a brand new cook! The jackfruit tasted great and I was still amazed at the outcome. The spices were so well absorbed into the fruit and the simmering really added another level. My only personal issue was the texture. Not sure where I went wrong, but it came out way softer and more liquid-y than intended. If you have any advice on how to avoid this next time, or have any idea what could cause this, let me know!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Victoria, did you make any modifications to the recipe? Did you thoroughly drain and dry the jackfruit? Did you add any additional liquid?If it was soft and liquidy, it sounds to us like there was either too much sauce or too much moisture in the jackfruit. In the future, if it is too liquidy, you can cook with the lid removed, stirring often, to evaporate some of the moisture without it getting overly soft. Hope that helps!

  84. Megan says

    This is super delicious. I left out the cashews and avocado – I didn’t have either – and still super good. Since I’m gluten free, I used Udi’s hamburger buns, which worked well. Neither my husband nor I are vegan, and we love this. I also had to use Trader Joe’s jackfruit in brine (which I know it explicitly said not to use) because that’s all I could find. Still good. Also halved the recipe successfully. Thanks for an awesome recipe!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Nicki – you can use Trader Joe’s! We have been using it recently and it seems to work well. We just recommend using jackfruit packed in water vs. brine. But if you rinse it really well, brined works too!

          • Nicki says

            ugggh. I read the comment wrong. I was responding to the comment made by Megan and I thought she said “explicitly [don’t use trader joe’s]”. Now I see that she meant “explicitly [don’t use brined jackfruit]”. It just depends on how you read her statement. Anyway- I used the TJ brined jackfruit last night. It did have some weird chemically flavor and smell directly out of the can. After I rinsed it, it was a-ok. This recipe was delicious. easy to make and fast. I didn’t have an avocado so I just used vegan mayo. I toasted some raw cashews that we vegans always seem to have on hand and it was all great. Thanks for the recipe and for getting back to me so fast.
            Nicki

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsey, the BBQ seasoning is added in step 2 and the sauce in step 4. Hope that helps!

  85. Jen S. says

    I bought canned jackfruit in syrup by mistake. (Booo!) And I don’t have time to get the green ones. Can I just soak in water overnight?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, if it is young green jackfruit, that should work. But if it is ripe jackfruit, we don’t think it will work for this recipe. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, those are both contributors. For less sodium, you could use roasted unsalted cashews. Hope that helps!

  86. Laura says

    Fantastic! Even the meat-eaters were satisfied! I had a little leftover jackfruit so put it in a wrap with leftover chopped cabbage, buffalo sauce and a touch of vegan cream cheese. Yum! Will definitely make this one again and again.

  87. Siri Says says

    Hi! My family and extended family loved this! Thank you! I ended up making it in the instant pot as I thought it might sort of deepen the flavor. I sautéed minced Garlic and onion, put in the spiced jackfruit, some bbq sauce and some veggie broth and used the pressure cooker mode for about 3 minutes. We served like bbq tacos. Was a huge hit (even with my picky 11 yo)!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  88. Ashlyn Curtis says

    I am so thrilled to try this! I love your website and your book. :) All of your recepies are incredible, and have truly helped me in learning how to cook so much! Just curious, are the calories for this recepie 1/5 of the pulled jackfruit and avocado slaw recepie, or just for the jackfruit? Thanks so much!

  89. Amber says

    This was delicious!!! So flavourful and easy to make. We like it with extra avocado slices. :) That slaw recipe, in particular, I will be keeping to use with other bbq-tasting recipes as well. Yummmm.

  90. Trisska says

    Getting Married in October, and we really want to try a jackfruit bbq (for ourselves as well as our few vegetarian and vegan friends) Your recipe looks amazing, and came highly(and positively) reviewed!

    I notice that the recipe says this is not really freezer friendly? Could I ask why that is/if you had tried to freeze after prep and if so any suggestions of storage for excess?
    As well, if anyone who has frozen it found a way to rejuvenate after defrost.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trisska! Congratulations on your upcoming wedding! While we haven’t tried freezing it, others in the comments above have had success in doing so. I think you should probably be okay, but just to be certain, I’d recommend making a small batch well before the big day and then test it in freezer and with how well it does through defrosting.

      Hope this helps! xoxo

  91. Caryn Tierney says

    I had tried jackfruit once before and was not a fan. Then my daughter was telling me she had some amazing dishes in London made with it so I decided to give it another try. I’m really glad this was the recipe I found. I made it for a Super Bowl party and even my toughest I’m i critic loved it. The crunch of cashews definitely made it a hit! Thank you.

    • Sharon says

      I made this today. It was very tasty in fact I’m about to eat some more. People have said meat eaters have been fooled. I don’t agree but I do like it a lot.

  92. May says

    This was so yummy! I finished it in the oven at 500 degrees for 10 minutes which gave it a nice caremalized exterior with some crunchy charred bits. Yum

  93. Connie says

    Hi , I’m a newbie, switching to vegetarian but really like vegan recipes. This one I’d like to try. Question though on the type of Jackfruit. Currently I only have access to frozen Jackfruit. At my local supermarket. How will this affect the texture or how it cooks? Please help with any suggestions. Thank you ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie! We haven’t tried it that way, but it’s worth a shot! Just make sure you drain off as much liquid as possible.

  94. laura m bosi says

    I only have jackfruit in brine, does it make a taste difference it I use that?, I’ve never cooked or eaten jackfruit before.

  95. Carla Sokol says

    I was too much of a chicken to try it so I followed your recipe. I did throw the entire can(s) of jackfruit into a food processor using the dough blade. That shredded the jackfruit so I didn’t have to use a fork. Saved a TON of time. Credit PlantBasedGabriel.com for that trick.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla! We haven’t tried using an InstaPot for this recipe, but if you give it a try, report back on how it goes!

  96. Tricia says

    Ohh my this looks so yummy! I never heard of jackfruit until I came across this recipe so I did pick up a can of jackfruit. Can’t wait to make this. Thank you for all of your recipes!

  97. Susan says

    Just saw this recipe. I had a can of jackfruit in the cupboard which i purchased out of curiosity. Decided to throw it into my pot of beanless chili. Yum, but now thinking about mixing in bbq and Turning it into a different meal for
    tomorrow

  98. Luisa says

    If you aren’t vegan this recipe might convince you to try it. And if nothings else…TRY THE SLAW!!!! OMG it was perfect. This was my first time trying jackfruit, so I knew I needed to use one of the Minimalist Baker recipes to have a real way of knowing if I liked it or not. I used Trader Joe’s jackfruit in brine and made the seasoning as written. I used whatever BBQ sauce I had in the fridge and cooked exactly as written, although I didn’t measure the BBQ sauce. I made the slaw as written as well, and I know for sure this is the only way I’ll make it from now on. I Served on whole wheat hamburger buns and topped with microgreens and a few dashes of Tapatio. I didn’t do the roasted cashews b/c I was lazy…next time! I really REALLY loved this recipe. I find myself making your recipes every night…Thank you!!

  99. Channing says

    I have a bag of frozen jackfruit (Whole Foods, maybe?). It’s yellow and sweet. I’m not that familiar with it. Do you think this might be ok to use? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Channing! We haven’t tried it that way, but it’s worth a shot! Just make sure you drain off as much liquid as possible.

  100. Becky says

    I want to make this for a couple of vegan friends attending a pre-wedding picnic. Can it be frozen? I won’t have time to make it the day before or day of.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend freezing this recipe, Becky! It does last a couple of days though if that helps!

      • Becky says

        Well, I made it yesterday and it’s in the freezer! I’ll report back to tell you how it fares! I’m thinking it might turn out a little mushy, but it was worth trying.

        Thanks for the response.

  101. Yvonne says

    I made this into sliders for a work potluck. Great dish. I used jack fruit in brine from Trader Joe’s but rinsed it well. ( use caution adding extra salt)
    And I used the whole can 3 really, but I did not take off the firmer core like point, but just chopped it smaller and it was fine. I liked the chunkier texture. I am not a vegetarian, but I challenge you fellow meat eaters to try this dish. You will love it. My daughter-in-law made it while I was in Cali., and I thought it was pork bbq, until she told me it was not. I bought a case from our local Trader Joe’s. I guess I’ll be eating this for a while!

  102. Phillip Klapperich says

    I made this as tacos! It was fantastic! Maybe give a little more info about removing core and seeds, I had to look up further instruction. But it’s a great recipe! The cashews are a great call.

  103. adnil says

    Just made this, but added diced onions to the pan, before the jack fruit. Pretty excited to eat this tomorrow for lunch with a lime mayo. RIP to the days when fake meat was flavoured wheat in various shapes. Long live the jack fruit!

  104. Kevon says

    This recipe was phenomenal! We ended up using a fresh jackfruit, making up the amounts of the ingredients, and using corn chips instead of bread to eat it with. Either way this is something that every meat eater should try. This made going vegan much easier.

    • Juju says

      Kevon,
      If you could share how you did it with fresh jackfruit, that would be amazing. I’ve found it really stinky and awful to work with! PLEASE share!
      Thanks,
      Julie

      Ps, yes this recipe is money. Made it many times. Not healthy (tons of sugar in bbq sauce), but sooooo goooood and fun to trick carnivores with ?

      • Kevon says

        Julie, Hmm… it should smell like the fruit which is sweet and delicious. I hope you didn’t accidently get a durian. :@

        We got an unripe jackfruit which is what I’ve also read as far as the ‘meat’ being good for these recipes. It was definitely sticky as the latex seeped out, but the alternative is using oil to lube the blade and your hands to keep them from sticking. I found this to be quiet dangerous after doing it a few times so I’ve kept to only lubing the blade and using a coating of oil afterward on my hands before doing a soap rinse.

        If you get a ripe jackfruit the fruit part is AMAZING, but the ‘meat’ is a little too tender to be used as a substitute.

      • Vicpb says

        Jackfruit does not smell. Are you sure that you did not get Durian instead?! That would be pretty funny. Neither ripe (sweet/yellow) jackfruit nor unripe tupe smells at all.

  105. Jeanette Solis says

    Mano Mano, this is tasty. Im new to Jackfruit after having it on a salad at a restaurant I went looking for recipes and stumbled on yours. Love the flavor! I used smoked paprika and chipolte chili pepper to the spice mix. And some smoked paprika to the slaw. I am now officially a jackfruit nut. Thanks for the recipe!

  106. Faye says

    So excited to finally get around to trying jackfruit! I got mine from a local asian market (in brine). Followed the recipe pretty much to a “T”, except added some smoked paprika for smokiness and I served it in corn tortillas rather than buns. For the BBQ sauce I used the “Zippy Barbecue Sauce” from AllRecipes. Will definitely make again! Thanks for the great recipe!

  107. Jade says

    I didn’t make the coleslaw part because I didn’t have all the ingredients but the bbq part I made. Well without the brown sugar and it still worked out. And what better day to do it than July 4th. I only had one can of jackfruit so I eyeballed the spices part. I did good for my first taste and bout with jackfruit. Thanks for the recipe

  108. NanC says

    Excellent recipe!! I went to a BBQ recently and made this so I would have something to eat and enough to share. Not only did the meat eaters thank me for making ‘pulled pork’ they raved about it…only to find out it was jack fruit. Lol!! Will be making this again! Thanks for sharing.

  109. Carmen Tomas says

    i am so jazzed that you can buy canned jackfruit at trader joe’s now! i’m not from the south and didnt grow up eating bbq, so i picked out a BBQ sauce the best i could. moving forward, i think i need to figure out which qualities i like in a bbq sauce and choose a different type of sauce. i added mild green chiles and some mustard powder to this recipe. i changed up the slaw and made a kale/carrot/sunflower seed situation and it was supes yummy. both of our faces were covered in sauce at the end of dinner… the recipe is great!!

  110. Sarah says

    This looks so good! I’m trying not to do any added sugar. Any thoughts on modifying the sauce to be low or no sugar? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! While I would highly recommend keeping at least some of the sugar content in this recipe, you could get away with cutting it down to half if preferred that way. Good luck!

  111. Jenny says

    Accidentally substituted young jackfruit for fresh, fully ripened jackfruit, which resulted in a mixture that was way too sweet! Will definitely try this recipe again with young jackfruit.

  112. Amber says

    I’ve had two cans of Trader Joe’s jackfruit (in brine) sitting in my cabinet for months. I’ve read about using it as a meat substitute (pulled pork specifically) but have been very wary about trying it. Last night I decided to put my big girl apron on and give it a go! And, I must say, it didn’t disappoint….me. My husband gave it a try and he didn’t feel the same way. I’ve not had meat (with the exception of seafood in months) and I think it makes easier to trick my palate. Anywho, I rinsed the canned jackfruit (since it was in brine) and omitted salt from the recipe. I used the leftover “meat” for a bbq flatbread for lunch. It reheats very well! Will make again!

  113. Ian Millet says

    This was a fantastic recipe, I made it for my daughters outdoor engagement party which was also a Kentucky Derby party. I made Kentucky Bourbon BBQ Sauce which you can find on Allrecipes.com.
    Served with the Slaw, even meatlovers like me enjoyed it. I will definitely make it again.

  114. Willow says

    Hello! I made this once before and it was delish! I’m planning to make it again this week, but I had some confusion about the core of the jackfruit – whic part is the core and how much do I cut off? Looking at pictures from google it was hard to tell, and I wasn’t sure if the canned jackfruit I bought already had it cut off or not. Any sort of reference picture would be really appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Willow! You’ll just want to cut the core of the jackfruit, which will be the tougher part of the fruit and is going to be one of the corners of each piece. Hope this helps!

  115. Nancy Wright says

    I made this last night and WOW…absolutely delicious! I am not usually one to make a meal that feels like it’s trying to be “just like meat”, but the idea of using jackfruit was so appealing that I gave it a go and I’m so glad I did. My 19 yr old son announced it was one of the best sandwiches he has ever eaten! I was a little disheartened at the lack of jackfruit even at Whole Foods (the frozen bags were way too expensive), so I ordered a box of 6 cans from Amazon and just hoped to love the recipe enough…)
    I made a couple of small changes such as using chopped spinach and avocado in place of the slaw. The slaw looked delicious and I looked everywhere for something pre-chopped to use for it (I don’t shop at Trader Joe’s anymore due to their suppliers using gestation crates-ugh) but I couldn’t find anything just right so I skipped it and while I’m sure it would be next level with the slaw, it was so insanely good without it that I’m not gonna lose sleep over it. This recipe is going in the ‘sure-thing’ file and will get served up at the next family gathering. Truth be told, I very likely will be making it for dinner again tonight… :-)

  116. Ian Millet says

    Will be making this for an outdoor event May 5th, do I peel the Jackfruit, cut in half to remove the core.
    never used JF before so just looking for help in prep. Thanks Ian

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ian! No need to peel, just simply chop off the center “core” portion of the fruit and discard. The jackfruit comes pre-cut in the can. Hope this helps!

      • Ian Millet says

        Thank you will be making homemade Kentucky Bourbon BBQ sauce to use in this. I will let you know how it turns out.

  117. Heidi says

    I added smoked paprika for extra smoke and cooked in the Instant Pot! I sautéed the spices and jackfruit in little oil, like you did in the pan, and after a few minutes added the bbq sauce. I cooked on manual for 10 minutes, and let it naturally release. It was amazing. I have made 10 of your recipes and every one is the bomb. Thank you!’

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle! You could try and soak it in water overnight to get out the brininess flavor! Let us know if you give it a try.

  118. Meredith says

    Would love if you did a refined sugar free BBQ sauce recipe, especially with warm weather coming up! I see the Whiskey BBQ Ketch up Recipe but it has brown sugar. Just an idea :)

  119. Linda says

    Just made this for dinner – it’s DELISH!! I have never had jackfruit before and it will, definitely, become a new staple in my vegetarian arsenal! (Me of little faith – I only made half a batch. Regretting it immediately!)

  120. Richard says

    I tried this and it turned out well. However…
    There are a dozen ads on this page, and the page kept reloading until it crashed. Thus, I couldn’t keep it open on my ipad while cooking. When I needed to refer back to it, I had to reload the page, which didn’t work because it crashes while loading, then go back to google and search to load it… for a while until it crashed again.
    You really don’t need a dozen ads on the page that keep reloading.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Richard! Thanks for reaching out. I will pass along your feedback as this would be quite a frustrating experience when trying to follow a recipe and we will see what we can do.

      • Laura S. says

        Just want to add I have the same frustration. I ended up having to take a screen grab and just go off the photo. It’s really an issue that could use attention as I otherwise love the content on this site.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Laura! Thanks for reaching out and sorry to hear you’re having trouble with the site. What device are you viewing it from/what internet browser? If you let us know, we’ll do our best to figure out whats causing that!

  121. Kendall says

    I live in China and Jack fruit is available year round here, but I’ve never seen green unripe Jack fruit in cans like you use for this recipe.
    So I tried using fresh ripe Jack fruit… And actually it wasn’t bad.
    Used garlic and Chinese BBQ spice and I enjoyed it.
    Albeit the texture AND taste was more like savoury fried banana than pulled pork (from what I remember- 13 years since my last pork meal!) .
    So I think I’ll try get my hands on some tinned green jackfruit. Love your blog! keep up the good work (and yes I’m a teacher haha) !

  122. Sharon says

    I made a similar recipe with brined jackfruit from Trader Joe’s .As I did not have any previous experience with jackfruit I just rinsed it and lightly dried it and carried on with the recipe. I was disappointed. My mix had a strong vinegar taste and little hunks of the core which do not shread were tough and unchewable. After reading all of the posts I will try again and soak the The jackfruit to try to get the brine out and cut the pieces of core out before cooking. Thanks!

  123. Michelle M says

    Another hit! Love this stuff. It’s flavor is so mild and texture so meaty I could imagine all kinds of other applications for it. My husband cooked n shredded some down and tossed it with some vegan mayo to make a “lobster” roll. That was delicious too!

    Next week I’m planning to try some Korean-style bbq sauce I picked up at Trader Joe’s ;)

  124. Dot says

    This recipe is awesome! I only had jackfruit in brine and it still tasted great. Definitely worth the time to break up the fruit to get the right texture. Thanks so much!!

  125. Helena says

    This is the best recipe I have made since becoming vegan, maybe even ever! Me and my boyfriend couldn’t bear to save the rest of it for later and ended up eating it all in one go! Any one with a mouth will enjoy this recipe! Will 100% be dreaming of this before I make it again.

  126. Betty says

    Have you considered doing a combined version of this with your lentil BBQ to get more protein in while maintaining the pulled pork texture? I’m trying to do this by using a BBQ lentil recipe in place of the BBQ sauce in this recipe. I just wanted to see what the Pro (you) has to say about it. :-)

  127. Rebecca says

    I made this with brined jackfruit because that’s all my local TJ’s had and I was dying to try it. Worked just fine! It took a little longer to cook than the recipe suggested but the flavor is great. Picked things to well with BBQ anyway :)

    I also added vegan mayo to the coleslaw and omitted the maple syrup, which worked great too!

  128. Vanessa says

    So I was only able to get jackfruit in brine, do you know if it can be rinsed or soaked or something? We’ve been dying to try out this recipe so I’m hoping you might know.

    Thanks

  129. Marcia says

    This was THE BEST sandwich I’ve had in a long time! I was never a fan of pork so I’ve never had a pulled pork sandwich, but I can guarantee that this sandwich is ten times better . I LIVE by this blog, I literally cook Dana’s recipes every week, I’ve tried so many and all of them have come out tasting delicious. My (non-vegan) boyfriend loves all of them. Thank you!!

  130. Taylar says

    I have never used jackfruit before but have a few cans in brine I need to use. I noticed the NOT in brine, but what would the brine do to the recipe? Could I make it work or should I save them for something else?

  131. Jen says

    This is so good! Taste just like pork! Kids even liked it ! Another delicious recipe from this website! Thank you !

  132. sarah koloms says

    First of all….What??? This is so confusing!!
    1) Jackfruit is the WEIRDEST thing I’ve ever cooked with, its ugly, it doesn’t really smell all that good and it has those odd “bean” things in it.
    2) This recipe is delicious!
    I did not make a sandwich, but had it with smashed red potatoes and coleslaw, I loved it!
    I will use this recipe as the base of so many others! Thank you!!

  133. Holly says

    I had to take my daughter to the Dr. yesterday so I asked my husband to make dinner last night. He made this recipe and I JUST LOVED IT! Will definitely save this recipe. Will be a go-to for BBQ in the future! I just loved it. Thank you.

  134. Ira says

    Looks great! I will try it tomorrow.

    Why do you use garlic powder instead of garlic? Does it serve some technical purpose?
    I banned garlic powder (and onion powder and ginger powder) from my kitchen because it smells and tastes … strange.

    Thanks in advance,

    Best wishes,

    Ira

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ira! We just prefer to use garlic powder, you can use cloves of garlic if you would like. 1 clove equals 1/3 teaspoon of garlic powder. Hope this helps!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Ira, yes, for curries, chilies, soups, and anywhere you may want a more pungent flavor, garlic cloves work better.

  135. Tiffany says

    Amazing!! We made it without the cashews. My husband and 7 year old LOVED IT!! Definitely going into the “favorites” binder! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brianna! I wish we had the answer there! My only guess is that you would want to buy a young, underripe jackfruit and split it open. Then try and follow my instructions as noted!

  136. Antoinette says

    I have read majority of the reviews. Yes it looks good but has anyone made this recipe? That’s why I read reviews to get tips and opinions on how they prepared the dish and what it tastes like. Unfortunately the reviews were not helpful.

    • Marcia says

      I’ve made this about a week ago and it is absolutely delicious! Also, very easy and fast. It took me about 30 min and just one bowl and one pan! I highly recommend it!

  137. Sarah says

    This was so delicious! My entire family said they thought it was pulled pork. The dish was spicy (I made the BBQ seasoning and used Trader Joe’s BBQ sauce) for some people in the family but I loved the heat. I also used Trader Joe’s jackfruit in brine and it turned out fine! I rinsed the jackfruit very well and soaked it in water for 5 minutes. Fantastic recipe, thanks!!

  138. Meredith says

    My mother and I have recently transitioned to a plant-based vegan lifestyle and we, being from Oklahoma and Texas, really wanted to find a vegan BBQ alternative.

    This recipe was absolutely DELICIOUS! It is exactly like eating real BBQ and the avocado coleslaw was also insanely yummy. We fed these sandwiches to our non-vegan family members and they loved it too!

    I will absolutely be making this recipe again (and again, and again, and again)!

  139. Gabrielle Kennedy says

    I’m so excited to try this tonight, pairing with some nice sweet potato fries but does this recipe really only make one sandwich? Can I add more jackfruit?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker