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Barbecue Pulled Jackfruit Sandwiches

  • 20 m
  • 20 m
Carolyn Casner
“In this vegan copycat recipe of barbecue pulled pork, we swap out meat for jackfruit, a tropical fruit that, when not fully ripe, has a texture similar to shredded pork. The mild-flavored fruit soaks up the delicious homemade barbecue sauce for a finger-licking-good sandwich filling. Top the sandwiches with a fresh slaw for a satisfying meal.”


    • ½ cup ketchup
    • 3 tablespoons molasses
    • 3 tablespoons cider vinegar, divided
    • 1 teaspoon vegan Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 1 teaspoon hot sauce, or to taste
    • ½ teaspoon onion powder
    • 1 (20 ounce) can green jackfruit in brine, rinsed and shredded
    • 3 tablespoons vegan mayonnaise
    • ¼ teaspoon ground pepper
    • ⅛ teaspoon salt
    • 4 cups coleslaw mix
    • 4 whole-wheat buns, toasted


  • 1 Whisk ketchup, molasses, 1 tablespoon vinegar, Worcestershire, mustard, hot sauce and onion powder in a medium saucepan. Bring to a simmer over medium heat; cook, stirring, for 5 minutes. Add jackfruit; continue cooking, stirring, until heated through, about 5 minutes more.
  • 2 Whisk mayonnaise, the remaining 2 tablespoons vinegar, pepper and salt in a medium bowl. Add coleslaw mix and toss well to coat. Place ½ cup of the jackfruit mixture on the bottom of each bun. Top with ⅔ cup slaw and the bun top.
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