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.
Add BBQ sauce.

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:

Big in BBQ flavor
Crunchy from the slaw
& 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
Baking sheet with Vegan BBQ Jackfruit sandwiches
4.89 from 204 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 (sandwiches)
Course Entrée
Cuisine BBQ, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Days



  • 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)


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


  • 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.



*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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My Rating:

  1. Lauren says

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

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

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

  2. Erin M. says

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

  3. Lee says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. Jackie Sarlitt says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  5. Alicia says

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

    • Emily says

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

  6. Katie says

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

    • Olivia Roberts says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  7. Aucerf says

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

  8. saying it how it is says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Simon says

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

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

  9. Kelsey says

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

  10. Kathryn Fourie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Jessie says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Jessie says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Jessie says

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

    • Stephanie says

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

      • Kathryn Fourie says

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

      • Brandy says

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

  11. Chris says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. monika says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  13. Lauren Andraski says

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

  14. Lauren says

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

  15. Robin says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  16. DL says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  17. Caity says

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

    Also, added red cabbage saurkraut instead of the slaw.

    Overall- would recommend it!

  18. Stephanie Logia says

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

  19. Erin says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  20. Brenda B. says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  21. Kim says

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

    • Clay says

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

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

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  22. Tammy says

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

  23. Chloe Sutherland says

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

  24. Judy says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  25. Colleen says

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

  26. Reagan Murphy says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Reagan Murphy says

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

  27. Peter says

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

  28. Liz says

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

  29. Magdalena says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. Maya says

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

  31. 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!

  32. Mia says

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

    I used Jackfruit in brine with zero issues.

    No suggested edits, it’s perfect as is.

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

      • Georgia Etheridge says

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

        • Mindy says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. Deaneen says

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

  34. 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!

  35. Jessica says

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

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

    But overall taste-wise I would really recommend!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Vidhi says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  36. 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!

  37. 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.

  38. 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

  39. 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!

  40. 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!

  41. 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!

  42. Felicity says

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

  43. 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!

  44. 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!

  45. 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.

  46. 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

  47. 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!

  48. 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.

  49. 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.

  50. 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!

  51. 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.

  52. 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.

  53. 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!

  54. 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!

  55. 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.

  56. 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!)

  57. 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

  58. 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!

  59. 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.

  60. 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.

  61. 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!

  62. 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!

  63. 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

  64. 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!

  65. 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.

  66. 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!

  67. 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.

  68. 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.

  69. 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!


    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!

  71. 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.

  72. 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.

  73. 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!

  74. 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!

  75. 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!

  76. 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.

    • 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!

  77. 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!

  78. 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.

  79. 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

  80. 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!