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Savory BBQ Pulled Jackfruit Sandwiches Recipe with Easy Tangy Slaw

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A plant-based twist on classic pulled pork sandwiches featuring smoky BBQ pulled jackfruit and a crisp, tangy slaw. Quick, easy, and perfect for casual gatherings.

Ingredients

Scale
  • 2 cans young green jackfruit in water or brine (20 oz / 565 g each), drained and shredded
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce (about 240 ml)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups shredded green cabbage (about 150 g)
  • 1 cup shredded red cabbage (about 100 g)
  • 1 large carrot, grated
  • 1/4 cup mayonnaise (use vegan mayo if preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and pepper, to taste
  • 4 soft sandwich buns or rolls (choose gluten-free if needed)
  • Pickles, for topping (optional)

Instructions

  1. Drain and rinse the canned jackfruit well under cold water. Shred the jackfruit into bite-sized pieces, removing any seeds or tough core pieces (about 5 minutes).
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Add shredded jackfruit to the skillet and stir to combine with onions and garlic. Cook for 5–7 minutes, stirring occasionally, until jackfruit browns slightly.
  4. Pour in 1 cup barbecue sauce and 1 tablespoon apple cider vinegar. Sprinkle smoked paprika, stir well to coat jackfruit. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally. Add a splash of water if mixture seems dry.
  5. While jackfruit simmers, combine shredded green and red cabbage with grated carrot in a mixing bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper. Pour dressing over cabbage mixture and toss until fully coated. Chill until ready to serve.
  6. Optional: Slice sandwich buns and toast lightly in a dry skillet or under broiler until golden brown.
  7. Assemble sandwiches by piling warm BBQ pulled jackfruit onto toasted buns. Top with tangy slaw and add pickles if desired. Serve immediately.

Notes

Shred jackfruit carefully to maintain stringy texture. Browning jackfruit adds depth and caramelization. Toast buns for texture contrast. Adjust salt depending on barbecue sauce saltiness. Slaw can be made lighter by using vinaigrette instead of mayonnaise. Jackfruit can be prepared ahead and flavors deepen overnight. For spicier version, add jalapeños or spicy BBQ sauce.

Nutrition

Keywords: BBQ pulled jackfruit, plant-based sandwich, vegan BBQ, tangy slaw, pulled pork alternative, easy weeknight dinner, gluten-free option

Find it online: https://tessierecipes.com/savory-bbq-pulled-jackfruit-sandwiches-recipe-with-easy-tangy-slaw/