Description
A simple, smoky, and tender vegan BBQ jackfruit sandwich with a crunchy cooling slaw. Designed for the grill, this crowd-pleasing recipe mimics pulled pork and is perfect for summer cookouts.
Ingredients
Scale
- 2 cans (20oz each) young jackfruit in brine
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup BBQ sauce
- 1 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil
- 1 large bag (300g) bagged coleslaw mix
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon mustard
- Salt and black pepper to taste
- 6–8 brioche buns or potato rolls
- Optional toppings: pickles, jalapeños, fresh cilantro
Instructions
- Drain and rinse the jackfruit cans thoroughly. Pull the jackfruit apart into shred-like pieces using hands or a fork, chopping any hard core pieces small. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant but not browned.
- Add the shredded jackfruit to the skillet with the onions. Pour in BBQ sauce and 1 tablespoon apple cider vinegar. Stir to coat and simmer for 8-10 minutes, stirring occasionally, until tender and caramelized. Add a splash of water if sticking occurs.
- While jackfruit cooks, toss coleslaw mix in a large bowl. In a small jar, shake together vegan mayo, 2 tablespoons apple cider vinegar, maple syrup, mustard, salt, and pepper. Pour dressing over slaw and toss to coat. Adjust seasoning to taste.
- Preheat grill to medium-high heat. Cut buns in half, brush cut sides with oil, and grill cut-side down for 1-2 minutes until golden and toasted.
- For authentic flavor, scoop cooked jackfruit onto grill grates and char for 2-3 minutes per side without moving. Skip if not using a grill.
- Assemble sandwiches with toasted bun, charred jackfruit, creamy slaw, and optional toppings. Serve immediately.
Notes
Ensure jackfruit is ‘in brine’ or ‘in water’, not syrup. Rinse jackfruit thoroughly and squeeze out excess moisture to improve texture and sauce absorption. Toast buns to prevent sogginess. Smoked paprika is essential for depth. Slaw can be made ahead and refrigerated for an hour to meld flavors. Store jackfruit and slaw separately in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 18
- Sodium: 650
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 52
- Fiber: 6
- Protein: 8
Keywords: vegan, BBQ, jackfruit, sandwich, grilling, summer, plant-based, pulled pork alternative, gluten-free option