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.
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.
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.
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.
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.
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.
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!
BBQ Jackfruit Sandwiches with Avocado Slaw
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
*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.
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.
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.
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
Catherine says
Any ideas on sides for this?
I’d recommend serving these with our Crispy Baked Fries, Garlicky Kale Salad, or Garlicky Guac and Plantain Chips!
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.
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
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 ?
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.
Sareetz says
Delicious- a real hit with everyone. We used tinned in brine and just gave it a good rinse!
Whoop!
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.
It will affect the flavor, but if you give it a good rinse, you should be fine!
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.
Carla Sokol says
Can I make this in the InstaPot? If so, can you give me directions?
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!
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!
We hope you love the recipe, Tricia!
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
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!!
Whoop! Thanks for the review, Luisa :D
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!!
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.
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.
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.
Tracie says
I make batches for the freezer and it is fine when reheated!
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!
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.
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!
Long live the jackfruit indeed! We hope you love the recipe!
Terry says
This looks like breadfruit… Jack fruit is something else entirely…
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.
Glad to hear you enjoyed it, Kevon!
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.
Juju says
That helps a lot, thanks so much!!
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.
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!
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!
Great! Thanks for sharing, Faye! We are glad you enjoyed this recipe :D
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
We’re so glad you enjoyed it, Jade! Happy 4th!
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.
We are so glad to hear that! Thanks for sharing :)
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!!
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!
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!
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.
Lauren says
Great recipe!! So good.
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!
Yay! Glad you loved it, Amber!
Diana says
I’ve used TJ’s jackfruit in brine a few times for this recipe, and just a quick rinse does the trick. I’ve never thought it tasted too salty. Great recipe!
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.
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!
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!
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… :-)
We’re glad you and your family enjoyed the jackfruit, Nancy!
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
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.
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!’
Danielle says
What happens if I only have canned jackfruit in brine? How do i modify?
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.
Theresa says
Ok, I just made this and it was amazing! I cut out the brown sugar for coconut sugar and only added half. I prepared my jackfruit https://www.youtube.com/watch?v=GSb-TZ92HQE (much better tasting) I can’t wait to make this for my carnivore friends. It’s a definite keeper!
Thanks for sharing your changes, Theresa!
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 :)
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!)
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.
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.
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!
Laura says
Hi! Thanks for the reply. I’m using Chrome on PC and Safari on iPhone.
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) !
Sharna says
Thank you for the awesome recipe.
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!
Joanne says
I made this last night and HOLY HECK. It’s is so good, and tastes IDENTICAL to pulled pork. Wow wow wow!
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 ;)
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!!
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.
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. :-)
Hi Betty! We haven’t tried it, but I will add it to the list of things to test!
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!
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
Hi! You can use it, just make sure to rinse it well!
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!!
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?
Hi! Just make sure to rinse it well and you can use it!
Jen says
This is so good! Taste just like pork! Kids even liked it ! Another delicious recipe from this website! Thank you !
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!!
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.
Laura Goessell says
Is there a mofdification for if we have the canned jackfruit that IS in brine?
Hi Laura! It’s not ideal, but if you rinse it more it will be fine!
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
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!
Ira says
Thanks for answering. Are there any recipes where you prefere cloves? If so: why?
Best Wishes,
Ira
Hi Ira, yes, for curries, chilies, soups, and anywhere you may want a more pungent flavor, garlic cloves work better.
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!!
Brianna Springsteadah says
Can this be made with fresh jackfruit instead of canned?
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!
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!
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!!
Sarah says
Oops thought I rated it in the first comment!
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)!
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?
Hi! It makes 4-5 sandwiches!
Lupo says
Delicious!!!!!! Tast so good!
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.
Glad you loved it, Rob!
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.
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)
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
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
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!
Hi! We use caloriecount.com
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?
Hi! You can but the flavor will be a little different! See comments above.
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.
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!
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.
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?
Hi Moira! Share your photos on Instagram and use the hashtag #MinimalistBaker so we can see! Happy Cooking!
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!
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.
Hi Vanessa! We don’t yet, but I’ll be sure to add it to our recipe request list!
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.
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!
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!
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.
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?
Hi Shelby! Yes, crockpot on low should keep it warm for your party!
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.
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!
Kait says
Question, can the brown sugar be substituted for coconut sugar?
Yes I think that would work, Kait! Substitute it at a 1:1 ratio.
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!
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 ?
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!
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”.
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.
I haven’t tried making it with fresh jackfruit but definitely recommend the canned stuff!
Joanne says
This is so good. My meat eating family was shocked it was vegan. I now can have BBQ again!
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!
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
I know right?! Glad you enjoyed it!
Elle says
Delicious! Finding your page has been amazing! Thanks so much
Mia says
Will this recipe work with a fresh jackfruit? If so do you have advice on how to use it in this recipe?
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.
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?
Hmm,I haven’t! But if you try it let me know! It may work.
Elizabeth says
Is there any way that young green jack fruit in brine can be utilized for this recipe?
Yeah, I think you can just rinse it really thoroughly!
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!
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
Rose Lee says
This recipe was awesome. I did not miss the meat. Thanks so much
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.
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?
Hi David, we’d say just rinse really well and it should be okay
Rosie says
Hey! Love this. Tested out a similar version I made –
Truly a pulled jackfruit lover