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 was intimidated by the way it looked. However, I had no idea that its texture lends itself to mocking meat and absorbing just about any flavor you throw its way.

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

Pouring BBQ sauce into a pan of jackfruit

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

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

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

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

The process is so simple.

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

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

Spoon in a mixing bowl of vegan Avocado Slaw

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

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

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

This BBQ jackfruit sandwich is legit! It’s:

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

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

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

More Jackfruit Recipes

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

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

BBQ Jackfruit Sandwiches with Avocado Slaw

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

Ingredients

BBQ JACKFRUIT

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

AVOCADO SLAW (optional)

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

FOR SERVING

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

Instructions

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

Video

Notes

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

Nutrition (1 of 5 servings)

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

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  1. 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.

  2. 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!!!!

  3. 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?

  4. 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!

  5. 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!!

  6. 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!

  7. 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!

  8. 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!

  9. 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 :)

  10. 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!

  11. 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.

  12. 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!

  13. 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:)!

  14. 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.

  15. 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!! :-)

  16. 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.

  17. 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

  18. 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!

  19. 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).

  20. 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!!

  21. 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!

  22. 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.

  23. 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.

  24. 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!

  25. 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!

  26. 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.

  27. 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!

  28. 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!!!

  29. 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.

  30. 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

  31. 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. :)

  32. Will says

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

  33. 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.

  34. 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!

  35. 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.

  36. 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!!

  37. 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!

  38. 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.

  39. 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!

  40. 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!

  41. 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!

  42. 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!

  43. 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

  44. 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!

  45. 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.

  46. 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!

  47. 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!

      • Lyly says

        Hi MB,

        Do you have any input or tips if I use fresh jackfruit instead of canned? It is a young one. My mom bought a whole one and it’s not very ripe, so I thought a recipe like this would be perfect.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lyly, we haven’t tried using a fresh jackfruit, but other readers have. We’d suggest doing a search in the comments for their tips! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  48. 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!

  49. 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!

      • Kathy says

        Hi – I bought a case of canned jackfruit a while back but never knew what to do with it. I was excited when I saw the recipe, until I read that my cans were in brine. So, if I want to try it (what else am I going to do with all this jackfruit?), you suggest that I rinse all the brine off and then pat dry? Thanks for posting an awesome looking recipe!

  50. Leigha @ The Yooper Girl says

    Ahhh I heard of jackfruit but wasn’t too sure about how to use it! These look INSANE! I love pulled pork sandwiches even though I don’t like most meat, and they’re one of the reasons I couldn’t go vegan. But if I had these?? YES. So much better for you than meat, too! And the avocado slaw? GIRL.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Too kind! I’m simply the messenger of brilliant vegan minds gone before me. Hope you give this one a try, Gaby!

  51. Agnes says

    Drool… Can’t wait to try this out.
    Have you tried it with fresh jackfruit? Or does the recipe only work if its jackfruit in water? ( I’m assuming that means its canned)

      • Holly says

        I bought a fresh jackfruit and made this recipe and the one from your cookbook. My first attempt was good, but the jackfruit was soft. The second attempt I followed the directions and then spread it on a cookie sheet and baked it at 425 for about 20 mins. Perfection.

        • Steve says

          The answer to my question! We have heaps of fresh jackfruit here on Maui and I was hoping someone had figured out the technique for employing fresh rather than canned.

          Mahalo nui loa!

          • Sally says

            Hi I live in Indonesia and its easy to make this with fresh YOUNG (unripe) jackfruit. You cut the ‘meat’ out of the inside of the jackfruit, leaving the core. Then you boil the pieces and the seeds in salted water for around 10 mins. After that, it’s the same as what you are buying in your canned version, just a lot cheaper.

  52. Jenna says

    Woah! I’ve been wanting to go vegan for so long but I was worried about giving up things like pulled pork. I need to try this ASAP.

  53. DessertForTwo says

    WHAT. I’m in shock over this. I did not know we could eat fruit instead of meat in a sandwich! I’m signing up!!!

  54. Heather @ No Bologna Blog says

    I have never heard of jack fruit, but now that I know what it is and how well it mocks meat, I have a million and one ideas of how to substitute it in traditionally meat recipes! I can’t wait to give this a try!!!

  55. truly, Addia says

    oh wow it looks so much like pulled pork! i love jackfruit, never tried it like this before
    this looks really good, will have to try it out and share with my veggie friends too :)
    thanks for sharing!

  56. Lisa @ Healthy Nibbles & Bits says

    These sandwiches look positively DEE-lish! Never would have thought to add jackfruit in these!! Pinning this for later!

  57. Stephanie @ Girl Versus Dough says

    This looks so much like meat it’s ridic! I need to hop on the jackfruit train and ride it all the way to this sandwich.

  58. Izzy says

    I first heard of jackfruit a few months ago and I’ve been thinking of it ever since! I always keep my eye out for it but have never thought to try Amazon! Which is kinda strange because I pretty much buy everything else there :) Everything about these sandwiches looks so amazing!! I’m going to Amazon asap to get some jackfruit overnight-ed :)

  59. Celeste @TheWholeServing says

    I love it, have to give a try. I stopped eating meat three years ago, this makes a great replacement.
    Thanks for sharing, I’ll be giving a try this weekend.

  60. Wilma says

    I grew up on a ranch in Montana where we raised over 300 head of Black Angus cattle, so I often state that there is no way I could ever become a vegetarian. However, after this recipe, and your fabulous photography, I might have to rethink this vegan thing. :-) Holy cow!

  61. Nicole says

    I’m so excited to make this! I went to Whole Foods today and they only had the jackfruit in brine…any tips on how to make it work if you can’t find it packed in water?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry for the confusion Nicole. You could try and soak it in water overnight to get out the brininess flavor! Let me know if you give it a try.

      • Nicole says

        I will try that suggestion and let you know! Thank you!

        Thanks again for such an awesome blog, my husband and I made your chocolate peanut butter pie for a dinner party we had last night. Such a hit! :)

    • Cornelia says

      I just made pulled jackfruit with the brined type, and it was fine! You just have to remember to add less salt during cooking. I didn’t use a pre-made barbecue seasoning, so that helps.

      • Amanda says

        Glad to hear the brine doesn’t ruin the recipe. I’ve been wanting to make this recipe for a while and finally had time to stop at my local store and both brands of young green jack fruit they carried were brined so I got some and was hoping I could soak it but worried it might not be enough.

  62. jane says

    These look so good!Just recently tried jackfruit and would be very,very willing to try it in barbeque.Such an interesting food.Once you taste it you wonder why you don’t eat it more often.

  63. Emilie @ The Clever Carrot says

    How freakin cool is this? You’ll like a vegan wizard (have I said that before?). Jackfruit it is. xo

  64. Natasha @ The Cake Merchant says

    Whoa, this looks amazing! I once had jackfruit carnitas at a vegan restaurant and thought I was eating pulled pork. I am making this as soon as I track down some jackfruit!

  65. Heather Mason @Nutty Nutrition says

    oh my gosh, it looks just like pulled pork! Crazy! I’ve heard of jackfruit, but never as a meat sub. I will have to try it!

  66. Kathryn says

    I love jack fruit! It really is one of those vegan miracle foods. Last summer, my (omnivore) boyfriend and I had a little cook off. I made pulled jack fruit, and he made pulled pork. We brought both dishes to a big get together with friends and no one could tell the difference!

    Which, considering that mine was considerably less expensive, lower in calories, and also didn’t require me getting up at 6am to turn the slow cooker on for it to be ready – I’d say results in jack fruit being the victor of that dish off!

    I can’t wait to try it again with this slaw you’ve posted. Yum!

    x Kathryn

  67. Andie/Micibakes says

    Dana, I’m salivating!!!!! I need this in my life right NOW :) amazing post, you’re the queen of food blogging!

  68. Abby says

    What a genius idea, Dana! I had no idea that jackfruit was a legit replacement for meat… so good to know! And these sandwiches look delicious.

  69. Trish says

    I pulled up your page just to see what I was going to be making for dinner tonight. (Because your recipes are THAT dependable). And my first thought was “heck yeah barbecue!” But then I was like, “wait….that’s jackfruit…” I’m going to give it a shot though. I’m so happy to have a use for some of those random things I see at the Asian Market. Perhaps I’ll see Mary Beth there since I’m also from Columbia, SC!

  70. Savanna @ Glutenfreeveganpantry.com says

    This looks epic! Thanks for solving my strange sloppy-joe style craving I’ve been having with the recent warm weather. Going to have to try this out, for sure!

  71. Kelly @ Hidden Fruits and Veggies says

    I’ve been wanting to try cooking with jackfruit for YEARS but I’ve never been sure it’s worth the hefty price tag on amazon. This looks so tasty though, so it must be :)

  72. Mary Beth says

    We LOVE Jackfruit!!! I was so happy to find it in an Asian market here in Columbia, SC… It really helped me get over the pain of giving up pulled pork BBQ once we became vegan. Can’t wait to try your version. What barbecue sauce do you like to use?

    Now I want to see y’all turn jackfruit into a taco filling!

    • Ang says

      so I have vegan friends and I actually live where fresh jackfruit is sold. How would I need to tweak this recipe when using fresh jackfruit? :)

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I wish I 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!

      • Ginger says

        Hello.. Fresh Jackfruit is slimy & sweet. Its almost impossible to peel when ripe…
        But you might have luck to find the perfectly ripe & young & easy to peel..
        Can is best for these types.

      • Debbie Niskin says

        Fresh is so much better than canned. You might need to cook it a little more if using either fresh green or fresh ripe jackfruit in recipes that call for canned.
        If you are able to be in South Florida on June 18th or 19th, the Redland Fruit and Spice Park will be having their annual Summer Fruit Festival. You can stand under a tree full of these heavy fruits if you dare!

  73. Carey says

    I cannot wait to try this with grilled corn on the cob (I mix Vegan mayo, smoked paprika, garlic powder and salt together – then slather it on corn and grill it). I also love the addition of slaw – even when I ate meat, I would always order a side of coleslaw to top my pulled-pork sandwich! Thanks so much for another brilliant recipe!

  74. Evelyn says

    Haha, you mind reader! My first thought was indeed ‘what the ….?’
    But this looks lovely! I just needed an excuse to go to the Asian supermarket (one of my favourite places) and stock my kitchen with all these interesting things they have (not that there’s any space in the cupboards left, but hey, what’s life without 5 different sorts of rice, or a stash of delicious smoky-sweet date palm sugar?).

    Last week I was on a roll, and I made your cauliflower rice with bok choy, the sweet potatoes with tahini sauce, tomatoes and cucumbers, the masala tofu scramble, and every morning was for the hide your kale smoothie. It was all amazingly tasty, and left me feeling so energized afterwards, loved it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for following along and for the kind words, Evelyn! So glad you’re enjoying the recipes :D

    • Tom ~ Raise Your Garden says

      Ditto on the warm weather! Still a foot of snow outside. Anyhow, this jackfruit pulled pork sandwich sure looked like the real thing to me! I thought, hmmmm, what’s going on here, is that a pulled pork on a vegan site and how can this be 10 ingredients or less? Did I click on the wrong site?!? Confused man here! Ready to chow down on one (or two) of those bad boys. Never heard of jackfruit, but what the heck, it looks worth trying.