BBQ Jackfruit Sandwiches with Avocado Slaw

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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 just thought it looked like a giant green eyesore (because that’s what it is). 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, no matter now ugly and weird it is.

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
4.92 from 153 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 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

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  1. 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!

  2. 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!

  3. Deaneen says

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

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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

  9. 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!

  10. 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!

  11. 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!

  12. Felicity says

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

  13. 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!

  14. 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!

  15. 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.

  16. 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

  17. 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!

  18. 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.

  19. 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.

  20. 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!

  21. 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.

  22. 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.

  23. 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!

  24. 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!

  25. 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.

  26. 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!)

  27. 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

  28. 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!

  29. 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.

  30. 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.

  31. 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!

  32. 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!

  33. 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

  34. 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!

  35. 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.

  36. 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!

  37. 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.

  38. 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.

  39. 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!

  40. 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!

  41. 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.

  42. 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.

  43. 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!

  44. 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!

  45. 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!

  46. 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!

  47. 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!

  48. 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.

  49. 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

  50. 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!

  51. 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.

  52. 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

  53. 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.

  54. 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

  55. 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.

  56. 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.

  57. 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!

  58. 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!

  59. 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

  60. 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!!

  61. 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.

  62. 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.

  63. 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!

  64. 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.

  65. 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!

  66. 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.

  67. 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!

  68. 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!

  69. 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

  70. 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.

  71. 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!!

  72. 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!

  73. 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.

  74. 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!

  75. 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.

  76. 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!

  77. 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… :-)

  78. 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.

  79. 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.

  80. 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 :)

  81. 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!)

  82. 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!

  83. 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) !

  84. 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!

  85. 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 ;)

  86. 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!!

  87. 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.

  88. 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. :-)

  89. 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!

  90. 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

  91. 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!!

  92. 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?

  93. Jen says

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

  94. 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!!

  95. 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.

  96. 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.

  97. 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!

  98. 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!

  99. 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!!

  100. 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)!

  101. 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?

  102. Rob Moore says

    Winner winner jackfruit dinner! It was everything I hoped it would be. Cashews? Yep! Brilliant!
    I doubled up on the slaw for leftovers. Might just eat it for breakfast. A light pulsing in the food processor cut time on the jackfruit prep and I was happy with the texture. When the family wants BBQ, this is what I’ll feed them. Thanks for another great recipe. They have consistently made plant-based eating a joyful adventure.

  103. Weekend Cook says

    Unfortunately this was not a win. It didn’t taste like BBQ pulled pork at all. It was super sweet and took awhile to pull apart. Bummed it didn’t work out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Did you use young green jackfruit in water and not brine or syrup? This is key to achieving proper flavor and texture and is likely why you found it to be sweet (it shouldn’t be sweet at all)

  104. China says

    I made the transition to vegan awhile ago, but have been struggling this summer because of all the summer parties and bbq goodness all around me. I stumbled upon this recipe and made it for my friends. No one could tell the difference, so thank you! xx

  105. Louise says

    I don’t normally review recipes but this was unreal! Been trying to go vegan but am a sucker for a BBQ, this is on of the best recipes I’ve tried including real meat. 10/10 thankyou!

    If you’re struggling to find jackfruit in water, i managed with in brine I just rinsed well before, dried it and didn’t add the salt into the BBQ seasoning mix and came out great.

    Xxx

  106. Sam H. says

    Excellent introduction into cooking jackfruit at home. The first time I came across this fruit, I was in Indonesia in 2015 and took a bit of what I thought was chicken at a pedant style restaurant — turns out it was vegetarian (to my delight) and fruit (to my surprise). Ever since i’ve been sort of enthralled by it, thinking I had to head back east to indulge again. In sum, i’m super glad to see jackfruit selling in the states.

    I made this recipe for dinner today and it was delicious — honestly tasted like a BBQ pulled pork sandwich and my boyfriend agreed. Definitely a repeat recipe.

    I swapped the slaw for plain old mashed avocado and smushed the BBQ jackfruit + avo between a toasted whole wheat english muffin. Twas perfect.

    Thanks, Dana!

  107. Annie says

    Hi! Thanks for this recepie, i havnt tried it yet but im on my way. Just got back from the supermarket and realised i have bought the wrong type of jack fruit ( in syrup). Can i use this, and whats the difference?

    • Minnie says

      Jackfruit in syrup is ripened fruit. They are yellow in color and look like little pods. The ripe fruit tastes more like a very sweet combo of banana, mango, and Juicy fruit gum. Jackfruit in brine or water is young and green, before the sweet yellow pods develop, which are best for meat substitutes. If using fresh jackfruit, you need to purchase a very green one, which is hard to find in grocery stores. Most of the time, they are already ripe, which you can tell by the brown spots on the skin of the fruit. Fresh jackfruit also leeches a thick and sticky rubber like substance when you cut into it, so it can be a cumbersome task.

  108. Brittany Kinser says

    I made this tonight and I LOVED it! My husband who is a meat eater said he liked it better than regular pulled pork. He liked the texture of the jackfruit. I added some to the coleslaw and pickles to the bun, but that’s just because I love both of those things in any sandwich.:) Thank you!

  109. JALR says

    I have never purchased BBQ sauce – is there a particular brand you would recommend? Something more spicy then sweet.

    • Brittany Kinser says

      I used Annie’s Organic BBQ Sauce. It was not as sweet as others and I added a pinch of cayenne to spice it up.

  110. Moira says

    Just made this (minus the cashews but added a splash of cayenne to the fruit) recipe to a t and… OMG. Soooooo good! My carnivorous son was not really hungry and only tried it after much guilt laying on my part. He couldn’t get over how seriously delicious it is and he ate it all!! The mixture of the cool slaw and the delicious “pork”. Wow. Just Wow! Thank you!
    Hey… where do I post a pic of it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Moira! Share your photos on Instagram and use the hashtag #MinimalistBaker so we can see! Happy Cooking!

  111. Matt says

    Great recipe! One thing though… no cashews! I’d rather eat a handful of cashews for protein prior to making the sandwich so it’s not completely ruined. The flavor and texture of cashews have no business being on a BBQ pulled pork/jackfruit style sandwiches . Lastly, avocado slaw is great!

  112. Vanessa Gribbins says

    I’ve seen fresh jackfruit sold in farmer’s markets and was wondering if you have a recipe for a curried jackfruit. I’d love to cook it fresh. Hope you can make this recipe as I’ll be waiting with baited breath to see what you come up with. Also, I know fresh Jackfruit is pretty sticky so some oil on the knife would help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa! We don’t yet, but I’ll be sure to add it to our recipe request list!

  113. Maz says

    I was very curious about trying this …..so I did.Made it with a quarter size of fresh Jackfruit. Let me tell you, this fruit tastes just like Wrigleys Juicy fruits…..I had to stop myself from eating it all. On the other hand I was disappointed with the result of the recipe. Followed it to a t with no alterations. Just wasted my yummy fruit…oh well!

    • Minnie says

      Hi Maz,

      This recipe calls for young unripened jackfruit which is typically used for meat substitutes. Fresh ripened jackfruit is wonderful on it’s own.

  114. Laura Schaefer says

    I’ve never eaten bbq pulled pork or chicken or anything similar and this was fabulous. Hubs and kiddo loved it. I will definitely make it again. I did caramelize onions first and add it to the fruit. Thank you!

  115. Anni says

    There is a place here in SLC that makes these on sourdough. They do slaw and guacamole, and add blackbeans to the jackfruit. They are so WONDERFUL! I’m going to try this recipe next time so that I don’t have to drive for an hour, eat outside in the heat AND pay $7.00/sandwich. (I have 4 kids, so that adds up!) Thanks for posting this recipe! We love your food!

  116. Kelsey Westfall says

    I tried this recipe last night. It was delicious!!! I had a BBQ jackfruit sandwich at a restaurant about a week ago and this recipe was WAY BETTER. The BBQ spice mix adds a ton of flavor and the tip to remove the core of the fruit helps for the fruit to break into smaller pieces which improve the texture and taste of the dish. My Dad had eaten Jackfruit in the Philippines years ago, and said it was slimy and did not enjoy, but this recipe changed his mind about the fruit. He loved the sandwich and had seconds. Thank you for this easy and delicious summer recipe! I will definitely make it again.

  117. Shelby says

    I want to make this at my son’s birthday party. Would it be okay to put it in a crockpot after I cook it? Or do you have any suggestions for keeping it warm/serving in large amount for a party?

  118. Annoyed Asian says

    Alright listen, can we not go around disparaging the food of other cultures by calling it a “giant green eyesore” or “ugly and weird” before you go and turn it to something you feel safe eating? I enjoy vegan food but I have had it up to here with vegans going to Asian countries like my own and insulting the food there right before taking it home and eating it. I grew up eating jackfruit straight from the can, and fresh when available. When I’m in my parents’ country, I try to at as much of it as I can because it’s delicious as is wen ripe. It’s not cute or charming to insult the fruits many Asian families eat regularly. It’s disgusting and offensive.

  119. Emily says

    WOW. This is amazing! A big favorite from my “vegan at home” fiancé (aka he eats whatever I cook -ha!). I have been wanting to try this but never went to the specialty store to get jackfruit. This week I saw canned jackfruit at my local Trader Joe’s and was SO excited! It is in brine – but it actually still worked really well and tasted delicious. Also added red onions to the jackfruit pan… SO good! Can’t wait to make this again already – thanks Dana!

  120. Nicole says

    The prep time for this took WAY longer than expected. If you’re anything like me and texture is a big deal, be sure you get all the seeds and tough parts out prior to cooking. This almost mimics meat a bit too much… biting into something “gristley” isn’t appetizing, even when it’s fruit. It also does not serve 4-5. We aren’t big eaters at all and this only made 3 sandwiches. Taste was amazing though and really hit the spot with coleslaw and corn on the cob!

  121. Lauren Smith says

    I was so excited to find tins of jackfruit at a market today I scooped some up to take home and make this, only to reread the recipe and find out i had bought jackfruit in brine!!! That’s all that’s on offer here. I’m a bit gutted as i was so looking forward to making this! Am I totally screwed or is it salvageable?!? Thanks ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren! Oh no! I don’t know what to do with the syrup kind, sorry. I don’t think it works but if you do try it, I’d suggest rinsing and rinsing it some more! Good luck!

  122. Carol Edwards says

    This recipe never fails. I have made this 3 times and this past weekend I made it again and it reminded me how good and easy it is. I did sauté chopped onions in olive oil first and then added the jackfruit in w/ bbq sauce (I used Annies). We put this on a gluten free baguette and delicious! My hubbie loves it too and says this recipe is “genius”.

  123. stephanie Goodman says

    I made these this morning. So easy and so yummy! I had a loaf of bread from Cafe Europa in Kansas City and put the BBQ jackfruit on the bread. I even gave some to a meat-eating friend and he LOVED it! Will have to try with cashews etc. Thanks so much!

    Have you ever made it with fresh jackfruit? Seems like it may be a lot of work. I bought canned JF at Pan Asia market.

  124. lizasue garrack says

    This is great. Normal eaters will also love this with some cheese grated on top and a bit of mayo in the slaw….yum. Perfect for non pork eating religions!

  125. Christina Nuncio says

    Amazing recipe!! Can’t even tell the difference like what?! Mind blown!! The slaw was great too! I made this alongside two kinds of macaroni, one of then a take on your recipe. So amazing thank so much!!:)<3

    #Veganuary

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mia, we’ve never tried it with fresh jackfruit, but would recommend searching the comments to see what others have tried. Also, if you try it, make sure to use a young, green one rather than a ripe one.

  126. Donna says

    I bought the jackfruit in a can and am waiting for it to arrive. In the meantime I spotted dried jackfruit at the market. Have you ever tried soaking dried jackfruit?

  127. Missy says

    Thank you for mentioning FUD! I get overly school-girl giddy when I see someone mention one of my local favorites! My Dad and I are going to put a dinner together this weekend all because I need to try this recipe. Look at you bringing Daddy and daughter together for the best pastime, eating, with a beautiful side dish :D
    P.S. – It sounds like your taste in food is as superior as your taste in living quarters; I hope to relocate to Oregon myself!

    Best Regards!

  128. kash says

    Hi Dana,
    I just love the way your recipies are so innovative. BBQ jackfruit sandwiches sound delicious. Looking forward to trying this soon.
    Thanks a ton

  129. Simon nightingale says

    Thank you so much, this recipe is absolutely awesome!
    Made it tonight & made my own bbq sauce to go with it.
    I’m pretty new to the kitchen & the look of delight on my wife’s face when I served it up was priceless.
    The avo slaw is fantastic too. Will be checking out more stuff on your site for sure. 5 stars.

  130. David says

    I recently have acquired some jackfruit for this recipe, but I did not realize it needed to be in water and not brine. Can I still make this recipe work?

  131. Kim says

    Hi!
    I love every vegan recipe I’ve tried from your website!
    I couldn’t find jackfruit without syrup in a can, do you think I can try to soak it in water first to remove the syrup or something like that so that I can have a similar result?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We can’t guarantee the results but I think you could try this Kim! I know other readers had success with rinsing jackfruit that came in a brine, though, the syrup might be more tricky. Let us know how it turns out!

    • Aidan says

      The stuff in syrup is ripe jackfruit, which actually tastes like fruit. It’s only good for desserts. The jackfruit in water or brine is unripe, and doesn’t have any flavour, which is what makes it good for absorbing other flavours.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, if you found a young, green jackfruit, that might work. But just make sure it isn’t a ripe one.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  132. Milissa says

    All I could find was jackfruit in syrup so I gave it a go anyway despite your warning haha. As you said, the texture is not quite right but its still delicious so don’t be afriad to give it a go if that’s all you have access to. I just drained it and rinsed it thoroughly and used less bbq sauce, a drop of liquid smoke and a few dashes of chipotle. Mmmm would be perfect in a taco! I might try adding shredded or minced seitan next time to see if I can inprove the texture. But so yum!!!!

  133. HG says

    Oh no, I thought I finally had all the ingredients for this but now realise te can I have is in BRINE my water. Will this matter?

  134. Christal says

    I made these sliders today (without the added cashews and my own slaw) and they were amazing! This is definitely going to be a recurring dinner at my house. Thank you so much for sharing!

  135. Amber says

    I’ve been wanting to try this forever, I finally did today, it was AMAZING! Thank you for giving me a non tofu vegan alternative to pulled pork, it even got a few thumbs up from the carnivores!!

  136. BGL says

    I am trying to find jackfruit packed in only water but am having a difficult time. The markets I have been to either have the ones packed in brine or syrup, but none just packed in water. And the one on Amazon that says “packed in water”, in reality, when you read the ingredients, includes salt and a preservative.

    What brand do you use or suggest?

    Thx, BGL

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Salt and preservative is fine! Brine is fine, too. Ideally it’s just water but if there’s brine just rinse well!

  137. Michelle says

    Hi- I am planning to make this recipe- it looks great. But when I find jackfruit in water, there’s also salt- is that then brine? I haven’t found any young green jackfruit in just plain water. Does the jackfruit you use have some salt in it? What brand do you use? Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The brine will work! Just give it a good rinse before. I don’t remember the brand I got, it was from an Asian market!

      • Michelle says

        Thanks so much! I used the jackfruit in water and salt and it was delicious. My husband loved it! I ended up squeezing some of the water from the fruit in addition to draining and drying it. I also made your strawberry rhubarb crumble which was so good. But I found at room temperature the crumble fell apart unless I refrigerated it. Any advice for this? I plan to make it again for the 4th of July!

  138. Caroline says

    This was absolutely delicious!! As a recent pescatarian I definitely missed having regular BBQ. I put everything together onto Asian steam buns(found them frozen at the local Asian market) and it was a divine combination. Thanks for such a great recipe:)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve heard people doing that, but I haven’t tried it myself. If you give it a try, let me know how it goes!

  139. Angela C says

    The only jackfruit I have available is in brine. I’ve used it to make pulled pork carnitas and it works just great :)

  140. Karla says

    I made this recipe today and it was delicious! I couldn’t find the jackfruit in water so I used the one in brine. I let it soak in water for a couple of hours, rinsed it and squeezed the excess water with a napkin. I couldn’t taste the brine flavor after cooking it! I also did the cole slaw, I used purple cabbage, grated carrots and kale. Will defiantly be making it again!

  141. steww says

    Another great recipe and thank you for introducing me to jackfruit. Tasted superb, great texture and a couple of meat eaters arrived as I was getting stuck in, tried it and were wide eyed with wonder at how good it was. Mine came out pretty hot but I failed to take into account the scotch bonnet chillies in the BBQ sauce I used and added a grind of chillies to the pan!
    The only thing I would say is don’t discard the little triangles of core from the jackfruit. They can be used in other recipes, they just hang together more than the stringy ‘pulled pork’ flesh of the fruit.

  142. Elizabeth says

    I made this last night and just finished off the leftovers for lunch. This meal is absolutely delicious! I’m going to make a giant batch for an upcoming barbecue to wow my veg-skeptical friends!

  143. Cathy Bergh says

    I bought th can of green jackfruit before reading a few recipes but it was in brine not water. if I rinse it well will it work alright instead of the jackfruit in water? Thanks. I can’t wait to try this recipe:)!

  144. JoeS says

    This is essentially a carb bomb. Way too much sugar and extremely high on the glycemic index. If you’re body is still pumping loads of sugar for energy, you’re doing it wrong.

  145. Elysia says

    I just made this (minus the cashews) and it is SO GOOD! the lemon juice in the slaw really brightened it up and adds a certain freshness to it too. Thanks for the outstanding recipe!! :-)

  146. Molly says

    Just made this for dinner tonight :) I had to add quite a bit of water to thin and reduce the spiciness of the jackfruit. In the end, it turned out super delicious!! I served them with some baked sweet potato fries. My family absolutely loved this meal. They didn’t even realize that it wasn’t meat! I will definitely be making this again, thank you for the recipe!

    • steww says

      I had some of the jackfruit left over in the pan from the day before. Reheated it and it was fine. The salad would be better made fresh though.

  147. Viktoria says

    Made this last night with my bf, seriously incredible. I still can’t get over it! Thanks for the recipe, will definitely be making this again!

    @bohochicago

  148. nathalie wood says

    This recipe is fantastic!! It’s hard to find a winning dinner in my house! My two boys that are 10 and 12 have requested for me to put this into our weekly rotation. Since I have celiac I have mine in lettuce wraps but everyone else eats it on Hawaiian sweet buns. Thank you for your fabulous recipies!

  149. Alea says

    I just watched a video by the “vegan black metal chef” who suggests boiling the jackfruit in a couple of changes of water for about an hour to get rid of some of the unique jackfruit taste before adding the barbeque sauce. I personally enjoy the different taste but BBQ purists (you know who you are) might be turned off by it. Looking forward to making this and the slaw tonight (and possibly ruining everything)! I’ve made a lot of your recipes with great success, but i’ve managed to foul up a few which you can read in my blog post (linked below).

  150. suzi says

    ok my first attempt after finally getting my can out of the pantry and going for it! so easy but i am wondering, how long does it stay fresh after marinating and cooking it. any ideas? how do you tell if it has gone bad after you prepare it? i like to prep things in batches and then have on hand to warm in a pinch. thanks so much!!

  151. Sarah says

    Oh my, I was overwhelmed by the variety of jackfuit available and just wanted to make sure which one to go for. When I saw that you had a recipe on this, I instantly thought “She won’t let me down, I am SURE she will mention which type to use in her recipe!” and you did indeed not disappoint me :)
    Thank you for your always great recipes and for being a reliable source on my plant-based journey!

  152. Christine Mariano says

    I made this recipe and it’s wonderful! The flavor combinations are outstanding! I made a few modifications….I sauteed up a diced onions before adding the jack fruit into the pan, I added one teaspoon of cumin and half teaspoon of cayenne pepper into the bbq rub. This recipe is the best dish we’ve had since becoming vegan. Even our non-vegan friends loved it! Well worth the effort.

  153. Michelle says

    I loved the bbq jackfruit sandwich. I have never had jackfruit before and didn’t think I could make it, especially make it so good. My daughter who still eats meat even loved it. Looking forward to try more recipes.

  154. Martha says

    This is an amazing recipe. My husband and I had it for dinner tonight, and although he is the carnivore of the family, he thought it was delicious! Just as a side note…I did not see a step that says to cover with a lid even though step 5 says to “remove lid and stir occasionally.” Could you possibly add that to step 4 for those of us who don’t read the entire instruction list before cooking? Again, amazing recipe and thanks for your hard work and diligence to bring us all delicious, healthy, and hearty food!

  155. Karina says

    Hi! This recipe looks delicious! What barbecue sauce did you use and where did you find the cans of jackfruit? I cannot find them in any of my local grocery stores. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karina, we like Annie’s Original BBQ Sauce. We found the jackfruit at an Asian grocery store, but Trader Joe’s has a version in brine that works if you rinse it well. Hope that helps!

  156. Rebecca says

    Hi Dana! Just wondering where I can find jack fruit? I’m in Canada and I’ve checked all of my go to vegan stores (goodness me!, horn of plenty..) and they don’t carry it!! :( Dying to try this recipe!

      • Becca says

        I’m in Vancouver BC where Superstore and T&T both carry jackfruit in brine. Perhaps try those two?

        Dana, thank you for this recipe. I’ve made it several times already in the past few months. My partner gets extremely excited when he knows it’s for dinner. We both love it with the cool slaw and homemade buns.

        Your recipes are delicious; your food photography is mouth-watering; and the clean look of your blog is appealing. Thank you for all the hard work you do.

        Cheers!

    • Jen says

      Rebecca, it sounds like you’re from the same area as me. There’s a small Caribbean store in the same plaza as Goodness Me on Upper Gage that carries cans of the young jackfruit in water. They’re a green can and pretty inexpensive. I just bought some yesterday and I’m looking forward to trying the recipe!

    • Dana says

      There are lots of Asian markets in downtown Hamilton if that’s where you’re looking. I haven’t checked for them yet, but that’s where I would start! B&T would be my first choice. There’s one on Cannon and one on Queen St.

  157. Em says

    Hi ! This looks so delicious!! Sadly, where I live, I can only find jackfruit in syrup… what should I do ? Soak it in water ? Thank you ! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d try soaking it in water, yes. But I haven’t tried this myself and can’t guarantee the results. Best of luck!

  158. Laura says

    My roommate made this for me because she knows how much I miss pulled pork sandwiches. Let me tell you. I almost started crying it is so good. Making it for my meat-loving parents tonight. Can’t wait for the look on their face!!!

  159. Mike says

    Hi Dana,

    My first attempt at this was aborted when I discovered the jackfruit was full of seeds. As you made no mention of seeds, was I just meant to ignore them?

    Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I usually remove any parts that don’t ‘shred’ well, including the seeds. But that’s just me being picky. It’s totally preference as in the final product, it’s mostly undetectable.

  160. Karyn says

    Thanks for the recipe! I had this on my list for a while and was full of anticipation by the time I was finally able to get some jackfruit and try it out. So it was very exciting to have this turn out as delicious as I had hoped!

    Thank you!
    Karyn

  161. Pinney says

    Hey there the only canned Jack fruit I can find where I live is in syrup. Any recommendations for using it for this recipe? I figure rinse it with water maybe even soak it and rinse and resoak and rinse, etc. Ideas?

      • Pinney says

        Hey so I made it with the syrup kind. I washed off the syrup best I could. It came out good but I don’t know how the non syrup one comes out. I can say the consistency of the jack fruit meat wasn’t meaty at all, so maybe that was because of the syrup. But it was still delicious. :)

  162. Will says

    Hi, so the taste was awesome but the jackfruit cooked into a gluggy mess. Any thoughts? Note, I used fresh jackfruit.

  163. Sophie says

    This dish is AMAH-ZING. I am not one to care so much about replicating the texture and flavor of meat. Whether or not this one does a good job, I am going back for thirds. Double thumbs-up. Jackfruit for the win.

    I think I want to try using jackfruit to make “crab” cakes next.

  164. Erica says

    I just drove an hour away to an Asian market. I thought I hit a score and bought 4 cans of jackfruit….but it’s in brine (sad face) why would this not work? Also it’s green jack fruit it doesn’t say anything about young. What have I done will this work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erica, jackfruit in brine can work if you rinse it well enough. Green jackfruit should be the same as young jackfruit, so that’s perfect!

  165. Phil Ensor says

    I’ve been looking forward to trying this. I did it today…and I was disappointed. I’ve reached the conclusion that being a vegan is best served by cooking totally differently rather than trying to replace favourite foods. I’m going to eat it tomorrow with nachos and some non-dairy cheese (hypocritical given my comment above, but i think this needs it). The texture, whilst initially similar to pulled pork, quickly becomes mush. I was gutted to be fair as I was hoping for something special. This is a nail in the coffin for me in terms of attempting to replicate old favourites (bbq tempeh was also a letdown), apart from possibly a vegan mayo. I’m probably setting myself up for another fall there though.

    All that aside, I love your blog. Great stuff.

    • Kelley says

      A vegan chef I know insists that a final step is to dry it out for a 10-15ish minutes in the oven to get the right texture. I assume this would fix the “mush” you speak of. Don’t give up if the taste was right.

  166. Courtney says

    What a wonderful recipe! I went to my local Asian market, and while I was able to find the jackfruit in water, it had some strange preservative in it, so I opted for the jackfruit in brine (jackfruit, salt, water…all things I can pronounce!). Followed the recipe as is with some Stubbs BBQ sauce and it was phenomenal. The texture was just a little softer than pulled pork would be, but I and my omnivore pals loved it! I made a mayo based red cabbage and jicama slaw to top it and also added the salted roasted cashew (added wonderful texture!) I made some sriracha lime corn tortillas instead of the bun, and these were some of the best veg tacos I’ve ever had. The leftovers are turning into BBQ nachos tomorrow! This recipe inspired me to try some mojo style pulled “chicken” next with the jackfruit. Thanks!!

  167. Maddy says

    Too good! I’m a vegetarian living with 4 heavy meat-eating males… and they were fooled! One of the lads saw the jackfruit in the bbq seasoning and asked if it was chicken, told him it was pork then dinner time came along and he kept talking about how good his bbq “pork” was. Thanks so much for sharing this!

  168. Mindy says

    My husband makes some amazing pulled pork in the smoker (so good I used to be disappointed by every pulled pork I had at a BBQ place) and I was pretty sad to say goodbye to it when I decided to eat vegan. This just saved me! We had it for dinner and I thought it was every bit as good as his! He approved too :). The cashews and slaw were a really nice touch, too.

  169. Jackie says

    I made this yesterday and was so pleased with the results! A couple notes:
    -after some research on other jackfruit recipes, I used jackfruit in brine as I didn’t want to run all around town looking for jackfruit in water. I rinsed the fruit, squeezed the liquid from it with my hands, and then rinsed it again.
    -I separated the stringy parts from the core, and then chopped the core in to small pieces. The core isn’t really that tough, and I didn’t really notice it in the final product.
    -The brine flavor was a little present, but it was almost vinegary, so I think adding some apple cider vinegar to the bbq sauce would help cover up the brineyness.
    -the texture was so spot on for pulled pork! I couldn’t believe it.
    Thanks for the great recipe!

  170. Angela Fitton says

    Hi! Ive finally found tinned jackfruit and after reading your recipe, the cans i bought are in brine. Will this make a difference at all? What about draining and rinsing the fruit well? Any advice appreciated! Thanks! Ang

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! See other commenters’ experiences. But I would recommend draining, soaking in water and thoroughly rinsing to remove any of the acidic flavor. Then draining and proceeding as instructed!

  171. Amanda G says

    I am SO excited to try this recipe! We are regulars at FUD (the Tex-Mex Ckn Wrap and Sicilianizza tie for my fave) and I’ve been wondering if I could do something like this at home. I’m hoping they have jackfruit at one of the City Market grocers this weekend!

  172. Jennifer Montgomery says

    We had a BBQ Jackfruit sandwich similar to this at our local Vegan place and fell in love. SO we ran out and bought a Jackfruit, and now we are sitting on it because I have no idea what to do with it! All of the recipes I have seen call for canned. I don’t even know how to cut it, lol! What to save? What to throw way? I am clueless….SO, once we figure out what to do with this monster, I will be making this recipe. It looks amazing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It makes a triangle shape. Cut out the center, firm part as that will make the sandwich touch. You want to only keep the stringy look parts! Think of it like coring a pineapple!

  173. Teffy @ Teffy's Perks says

    This looks soooo yummy! It even LOOKS like pulled pork!

    I had jackfruit growing in my home-town in Brasil, and they’re such a crazy fruit. Even though they’re so huge, they actually grow high up on the trees (imagine if one fell on your head?! Yikes!)
    .
    I’ve never thought to make something like this with it though, so interesting! Need to give it a go! I’m living in Sydney now so need to figure out where I can get mine from..

    X

  174. Meg says

    Thank you! BBQ is really the only thing I miss since I stopped eating meat, and I’m pretty sure the only thing I actually miss is the sauce. This looks perfect!

  175. marty says

    looks great, and i have a can of jackfruit so i’ll be giving it a go soon. quick question – do you use smoked paprika or regular? thanks.

  176. risa raye says

    Hi. Thanks.for the recipe!!

    I tried last night using the exact can you posted the link to on Amazon (lucky me the market I went to had them for $1.09)… anyhow, they came chopped. In your post you mentioned taking out the core… there were seeds in the middle that I took out as well as a “pineapple like core” that I had to cut off from random pieces. I’m not sure If that was the section you were talking about. Is that part edible? Also, there was a few pieces that had “cantaloupe like skin” on the outer edges.. did you cut those off too??

    Also.. the sandwich was very tasty. Thanks for sharing as always!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Risa! The middle core is edible but not ideal texture wise in this recipe. I got my Jackfruit at an Asian store so haven’t tried that one on Amazon, but you definitely core it like a pineapple. Any other “suspect looking” part go ahead and remove them. So glad you enjoyed it!

  177. Sammi says

    For anyone having a hard time finding jackfruit in water, I used the brine version and it turned out great. After going to multiple Asian markets I finally did find one that said “jackfruit in water,” but it had 3 times the sodium of the “jackfruit in brine,” so I got the brine version (Aroy-D). I did squeeze each piece in paper towels to get all of the water out that I could. Was anyone able to find jackfruit in water with no salt added?

    Anyway, it turned out really great! I made it for my parents and though they both eat animals, they really enjoyed this vegan meal. Jackfruit works SO well, the texture is spot on. The slaw was really delicious as well.Thanks for the great recipe!

      • Sammi says

        I need to make this recipe the night before to have it ready for an event the next day. Do you think it would be possible to make this in a crockpot? If so, would you recommend adding more liquid or altering the recipe in any way?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I do. I think you could put it on low overnight with the BBQ sauce. And then a couple hours before serving, turn it on high to dry it out. Then keep on warm until serving!

  178. Rhea {hot dog food blog} says

    I’m not even a vegan and I would choose this over a meaty sandwich any day!! These look sinfully delish!! Cheers!

  179. Connor says

    In my home we have a saying that has become a mantra: “Trust the minimalist baker.” There were many times in executing this recipe where we thought we had better ideas, but following these instructions to the T turned out perfectly.

    The one thing I want to say, though, is that we spent hours walking through Chinatown, San Francisco in search of the “jackfruit in water”. We found “jackfruit in syrup” and “jackfruit in brine” everywhere. In the end we were at a complete loss, having been to over 7 asian grocery stores, so we did a little research and read that many people make the BBQ pulled “pork” with the jackfruit in brine. So that’s what we did, and it turned out great! I’m curious how much better it would have been if we had used the version with water and why it is so strongly advised that we don’t use the brine version. But I just felt the need to say something so that no one else spends all that time trying to get the water version when it may not actually be necessary…

    This recipe is unbelievable in how it resembles actual pulled pork. What even is jackfruit?!?!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Connor! I’ve since had some people try it in brine and said they just rinsed it thoroughly and dried it and it worked well! I just know that brines can usually affect the flavor quite a bit, which is why I didn’t recommend it. But if it worked OK, then that’s great! Thanks for sharing!