5-Ingredient BBQ Pulled Jackfruit Sandwiches

Name: 5-Ingredient BBQ Pulled Jackfruit Sandwiches
Prep time: 10 min
Cook time: 20 min
Yield: 4

5-ingredients jackfruit bbq vegan sandwiches plant-based pulled-pork-alternative

Shredded young jackfruit simmered in smoky BBQ sauce creates an amazing plant-based alternative to pulled pork. These satisfying sandwiches prove that vegan comfort food can be just as delicious.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 20

Ingredients

2 cans (400g each)2 cans (14 oz each) young green jackfruit in brine, drained
240ml1 cup your favorite BBQ sauce
1 medium1 medium onion, diced
30ml2 tablespoons apple cider vinegar
4 pieces4 pieces burger buns, toasted

Instructions

Drain and rinse 2 cans (400g each)2 cans (14 oz each) young green jackfruit in brine thoroughly. Using your hands or two forks, shred the jackfruit pieces to resemble pulled pork texture. Remove any hard core pieces.
Heat a large skillet over medium heat with a drizzle of oil. Add 1 medium1 medium onion and cook for 5 minutes until softened and lightly golden.
Add the shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally, until it starts to brown slightly.
Pour in 240ml1 cup your favorite BBQ sauce and 30ml2 tablespoons apple cider vinegar. Stir to combine and bring to a simmer. Reduce heat to low and cook for 10-12 minutes, stirring occasionally.
Taste and adjust seasoning with salt, pepper, or more BBQ sauce as needed. The mixture should be saucy but not watery.
Serve hot on toasted 4 pieces4 pieces burger buns. Add your favorite sandwich toppings like coleslaw, pickles, or sliced onions.

Ingredients

id: young_jackfruit metric: 2 cans (400g each) imperial: 2 cans (14 oz each) name: young green jackfruit in brine, drained
id: bbq_sauce metric: 240ml imperial: 1 cup name: your favorite BBQ sauce
id: onion metric: 1 medium imperial: 1 medium name: onion, diced
id: apple_cider_vinegar metric: 30ml imperial: 2 tablespoons name: apple cider vinegar
id: burger_buns metric: 4 pieces imperial: 4 pieces name: burger buns, toasted

Instructions

Drain and rinse {young_jackfruit} thoroughly. Using your hands or two forks, shred the jackfruit pieces to resemble pulled pork texture. Remove any hard core pieces.
Heat a large skillet over medium heat with a drizzle of oil. Add {onion} and cook for 5 minutes until softened and lightly golden.
Add the shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally, until it starts to brown slightly.
Pour in {bbq_sauce} and {apple_cider_vinegar}. Stir to combine and bring to a simmer. Reduce heat to low and cook for 10-12 minutes, stirring occasionally.
Taste and adjust seasoning with salt, pepper, or more BBQ sauce as needed. The mixture should be saucy but not watery.
Serve hot on toasted {burger_buns}. Add your favorite sandwich toppings like coleslaw, pickles, or sliced onions.

Tips

Jackfruit Selection: Use young green jackfruit in brine or water, not the sweet ripe jackfruit in syrup. Rinse thoroughly to remove the briny taste.

Texture Tips: Shred the jackfruit well for the best pulled-pork texture. A potato masher can help break down larger pieces.

BBQ Sauce Options: Use any style you prefer - smoky, spicy, sweet, or tangy. Kansas City style works particularly well with jackfruit.

Make-Ahead: The jackfruit mixture can be made 2 days ahead and refrigerated. Reheat gently with a splash of water if needed.

Serving Suggestions: Top with classic coleslaw, dill pickles, and red onion. Serve with sweet potato fries or corn on the cob.

Storage: Leftover pulled jackfruit keeps for 4 days refrigerated or 3 months frozen. Great for quick lunches or meal prep.

Tips

Jackfruit Selection: Use young green jackfruit in brine or water, not the sweet ripe jackfruit in syrup. Rinse thoroughly to remove the briny taste.

Texture Tips: Shred the jackfruit well for the best pulled-pork texture. A potato masher can help break down larger pieces.

BBQ Sauce Options: Use any style you prefer - smoky, spicy, sweet, or tangy. Kansas City style works particularly well with jackfruit.

Make-Ahead: The jackfruit mixture can be made 2 days ahead and refrigerated. Reheat gently with a splash of water if needed.

Serving Suggestions: Top with classic coleslaw, dill pickles, and red onion. Serve with sweet potato fries or corn on the cob.

Storage: Leftover pulled jackfruit keeps for 4 days refrigerated or 3 months frozen. Great for quick lunches or meal prep.

Categories & Tags

Category:

Main Dishes

Tags:

5-ingredients jackfruit bbq vegan sandwiches plant-based pulled-pork-alternative