Plant-Based Jackfruit 'Pulled Pork' Sandwiches

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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Looking for a hearty, flavorful sandwich that’s completely plant-based? Let me introduce you to these Jackfruit 'Pulled Pork' Sandwiches. They’re smoky, tangy, and perfect for satisfying your barbecue cravings without any meat.

Plant-Based Jackfruit 'Pulled Pork' Sandwiches

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Ingredients for Plant-Based Jackfruit 'Pulled Pork' Sandwiches

Ingredients for Plant-Based Jackfruit 'Pulled Pork' Sandwiches

Jackfruit is the star here, acting as our meat substitute. Its fibrous texture is perfect for mimicking pulled pork. BBQ sauce brings that sweet and smoky flavor we all love. Smoked paprika, garlic powder, and onion powder are the key spices that enhance this dish, adding depth and warmth. Olive oil helps in browning the jackfruit, giving it a slightly crispy edge. The coleslaw mix, dressed in vegan mayonnaise, apple cider vinegar, and a touch of sugar, adds a refreshing crunch, balancing the savory jackfruit beautifully.

Why This Plant-Based Jackfruit 'Pulled Pork' Sandwiches Works

As the jackfruit hits the hot oil, the edges start to brown a little and dry out on the surface. That light browning keeps the pieces from staying watery and gives them a bit of chew. After a few minutes, the jackfruit softens enough that it can be pulled apart with a fork. Once it is shredded, all the little strands have more surface area, so the BBQ sauce can cling to them and soak in instead of sliding off big chunks.

When the jackfruit and BBQ sauce simmer together, the sauce thickens and sinks into the shredded pieces. Over time, the jackfruit fibers soften even more and start to feel a lot like pulled pork when bitten into. The smoked paprika, garlic powder, and onion powder spread through the sauce while it bubbles, so every strand tastes the same from end to end.

Meanwhile, the quick coleslaw stays cool and crunchy. That crisp cabbage and creamy dressing sit on top of the warm jackfruit, so each bite has soft, saucy “meat,” a bit of crunch, and a bun that doesn’t go soggy right away.

Plant-Based Jackfruit 'Pulled Pork' Sandwiches Tips & Tricks

  • If your jackfruit is in brine, rinse it thoroughly to remove any lingering saltiness.
  • For extra smoky flavor, try adding a dash of liquid smoke to your jackfruit.
  • Let the coleslaw sit for a few minutes before serving to allow the flavors to develop fully.

Mistakes To Avoid

Letting the jackfruit simmer for much less than the 20 minutes leaves the pieces firm and a bit watery inside, so the BBQ sauce just coats the outside instead of soaking in. The mixture then tastes thin and the texture stays chunky instead of shreddy and “pulled.”

Cooking the jackfruit on heat that is too high after the sauce goes in makes the sauce thicken and stick to the pan before the jackfruit softens. The bottom can scorch while the jackfruit itself stays a bit tough and dry on the edges.

Skipping the shredding step or doing it only halfway means big triangle pieces of jackfruit stay intact. Those pieces don’t mix well with the sauce, so the filling ends up with random large chunks that fall out of the bun and don’t feel like pulled meat.

Overloading the buns with hot jackfruit straight from the pan can make the bread soggy and collapse. The steam from the filling softens the toasted surface, so the sandwich becomes messy and hard to hold.

Equipment Used:

Large skillet, Fork, Mixing bowl

Ingredients

  1. 2 cans young green jackfruit in water, drained and rinsed
  2. 1 tablespoon olive oil
  3. 1.5 cups BBQ sauce
  4. 1 teaspoon smoked paprika
  5. 1 teaspoon garlic powder
  6. 1 teaspoon onion powder
  7. Salt and pepper to taste
  8. 4 hamburger buns, toasted
  9. 2 cups coleslaw mix
  10. 1/4 cup vegan mayonnaise
  11. 1 tablespoon apple cider vinegar
  12. 1 teaspoon sugar

Step-by-step Instructions

  1. 1. Heat the olive oil in a large skillet over medium heat. Add the drained jackfruit and cook for 3-4 minutes until slightly browned.
  2. 2. Using a fork, shred the jackfruit chunks to resemble pulled pork texture.
  3. 3. Stir in the BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  4. 4. In a separate bowl, mix the coleslaw mix with vegan mayonnaise, apple cider vinegar, and sugar. Set aside.
  5. 5. Toast the hamburger buns lightly on a skillet or in the oven.
  6. 6. Assemble the sandwiches by placing a generous amount of jackfruit mixture on the bottom half of each bun, top with coleslaw, and cover with the top half of the bun.
  7. 7. Serve warm and enjoy your plant-based jackfruit pulled pork sandwiches!

Frequently Asked Questions

Can I use fresh jackfruit instead of canned?
Yes, but it requires more prep time. You’ll need to peel and core the fruit yourself, which can be a bit labor-intensive.
Is there a gluten-free option?
Absolutely! Just use gluten-free buns and ensure your BBQ sauce is gluten-free too.

Serving Ideas for Plant-Based Jackfruit 'Pulled Pork' Sandwiches

These sandwiches pair wonderfully with sweet potato fries or corn on the cob for a true BBQ feel. If you’re feeling adventurous, a side of grilled pineapple adds a delightful, sweet contrast.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.