Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 (20-ounce) cans young green jackfruit in brine, drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 3/4 cup vegetable broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce (or tamari)
- 1 to 1 1/4 cups BBQ sauce, divided
- 6 buns
- Slaw: 4 cups shredded green cabbage, 1 cup shredded carrots, 1/3 cup mayonnaise (or vegan mayo), 1 1/2 tablespoons apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon celery seed, 1/2 teaspoon kosher salt
Do This
- 1) Prep jackfruit: drain, rinse, pat dry, and shred with your fingers; discard hard core pieces.
- 2) Cook aromatics: sauté onion in oil 5 minutes; add garlic 30 seconds.
- 3) Build flavor: stir in tomato paste + spices 1 minute.
- 4) Simmer: add jackfruit, broth, vinegar, soy sauce; cover and simmer 20 minutes, stirring occasionally; uncover to thicken 5 minutes.
- 5) Grill finish: heat grill to 425°F; toss jackfruit with 1/2 cup BBQ sauce; grill in a basket or on a skillet 8–10 minutes for caramelized edges.
- 6) Assemble: mix slaw, toast buns, pile on jackfruit, drizzle extra BBQ sauce, top with slaw.
Why You’ll Love This Recipe
- Big BBQ flavor without the meat: smoky spices plus a quick grill finish create that classic “pulled” vibe.
- Crowd-friendly and flexible: easy to make vegan, gluten-free (with GF buns), or spicier/sweeter to taste.
- Great texture: simmering makes the jackfruit tender; grilling adds chewy, caramelized edges.
- Weeknight doable: under an hour, with make-ahead options for parties.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, 1 small head green cabbage (or pre-shredded), 2 medium carrots, optional pickles and cilantro/lime for serving
- Dairy: Mayonnaise (or vegan mayo); optional butter for toasting buns
- Pantry: 2 cans young green jackfruit in brine, olive oil, tomato paste, smoked paprika, chili powder, ground cumin, dried oregano, kosher salt, black pepper, vegetable broth, apple cider vinegar, soy sauce (or tamari), BBQ sauce, sugar, celery seed, buns
Full Ingredients
BBQ Pulled Jackfruit
- 2 (20-ounce) cans young green jackfruit in brine (not syrup), drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 1/2 cups)
- 4 garlic cloves, minced (about 1 1/2 tablespoons)
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 3/4 cup vegetable broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce (or tamari)
- 1/2 cup BBQ sauce (for grilling/finishing)
- 1/2 cup BBQ sauce (for serving, plus more as needed)
Creamy Crunchy Slaw
- 4 cups shredded green cabbage (about 10 ounces)
- 1 cup shredded carrots (about 2 medium carrots)
- 1/3 cup mayonnaise (or vegan mayo)
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 2 tablespoons finely chopped fresh parsley (optional, for freshness)
For Serving
- 6 buns (potato rolls or brioche-style buns work well; use vegan buns if needed)
- Optional: dill pickle chips, thinly sliced red onion, sliced jalapeños, extra BBQ sauce
Step-by-Step Instructions
Step 1: Prep the jackfruit for “pulled” texture
Drain and rinse the jackfruit well, then pat it dry with paper towels (this helps it brown later). Using your fingers, pull the jackfruit pieces apart into shreds. If you find firm triangular core pieces, you can either chop them finely or discard them for the most “pulled” look.
Set aside while you start the flavor base.
Step 2: Sauté onion and garlic
Heat a large skillet or Dutch oven over medium heat. Add 1 tablespoon olive oil, then add the diced onion. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds. Keep the heat at medium so the garlic doesn’t brown.
Step 3: Toast the spices and tomato paste
Add the tomato paste, smoked paprika, chili powder, cumin, oregano, salt, and pepper. Stir constantly for about 1 minute.
This quick “toasting” step deepens the smoky flavor and removes any raw taste from the tomato paste.
Step 4: Simmer until tender and shred-like
Add the prepared jackfruit, 3/4 cup vegetable broth, 1 tablespoon apple cider vinegar, and 1 tablespoon soy sauce. Stir well, scraping up any browned bits from the pan.
Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring every 5 minutes. The jackfruit should become very tender and easy to break down further with a spoon.
Step 5: Uncover and reduce for a “pulled” consistency
Remove the lid and continue cooking on medium-low heat for 5 minutes, stirring often, until the mixture thickens and looks less soupy.
Use the back of a spoon or a potato masher to gently mash and further shred the jackfruit. Taste and adjust seasoning with a pinch more salt if needed.
Step 6: Finish on the grill for caramelized edges
Preheat a gas grill to 425°F (medium-high). If using a charcoal grill, aim for a medium-high heat zone.
Toss the jackfruit mixture with 1/2 cup BBQ sauce (this is the sauce that will caramelize). For easiest grilling, use one of these methods:
- Grill basket method: Preheat a grill basket on the grates for 2 minutes. Add the sauced jackfruit and grill for 8–10 minutes, stirring every 2–3 minutes, until you see darker caramelized bits.
- Cast-iron method: Place a cast-iron skillet on the grates to preheat for 3–5 minutes. Add the jackfruit and grill-cook for 8–10 minutes, stirring occasionally, until glossy, sticky, and browned in spots.
Pull the jackfruit off the heat as soon as it’s sticky and caramelized; BBQ sauce can go from perfect to burnt quickly.
Step 7: Make the slaw and assemble the sandwiches
While the jackfruit grills (or right before serving), make the slaw: in a large bowl, combine cabbage and carrots. In a small bowl, whisk mayonnaise, 1 1/2 tablespoons vinegar, sugar, celery seed, and 1/2 teaspoon salt. Toss dressing with the vegetables. Stir in parsley if using. Let sit for 5 minutes to soften slightly.
Toast the buns (on the grill cut-side-down for 30–60 seconds, or in a skillet). Pile a generous mound of BBQ jackfruit onto each bun, drizzle with the remaining 1/2 cup BBQ sauce (as desired), and top with a big spoonful of slaw. Add pickles or jalapeños if you like, then serve immediately.
Pro Tips
- Choose jackfruit in brine, not syrup: “Young green” jackfruit is neutral and savory; jackfruit in syrup is sweet and won’t taste right here.
- Dry it well before cooking: Patting the jackfruit dry helps the final mixture thicken and grill-brown instead of steaming.
- Don’t skip the grill finish: Those caramelized edges are what push this from “tasty” to “wow, that’s like pulled BBQ.”
- Control sauciness in two stages: Mix some BBQ sauce in before grilling for glaze, then add more at the table for that saucy sandwich bite.
- Make slaw ahead for better crunch: Mix the dressing separately and toss 15–30 minutes before serving so it stays crisp.
Variations
- Spicy chipotle: Add 1–2 chopped chipotle peppers in adobo (plus 1 teaspoon adobo sauce) when you add the broth.
- Sweet and tangy Carolina-style: Replace half the BBQ sauce with a vinegar-forward sauce; add an extra 1 tablespoon apple cider vinegar at the end.
- Gluten-free: Use gluten-free buns and tamari; double-check your BBQ sauce label.
Storage & Make-Ahead
Jackfruit filling: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water, then re-glaze with BBQ sauce. For best texture, re-crisp it for a few minutes in a hot skillet or on the grill.
Freezing: Freeze the cooked (pre-grill or post-grill) jackfruit in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Slaw: Stored dressed, it’s best within 1–2 days. For maximum crunch, store vegetables and dressing separately up to 3 days and toss before serving.
Nutrition (per serving)
Approximate, per sandwich with slaw (based on 6 servings): 430 calories; 10 g fat; 78 g carbohydrates; 8 g protein; 9 g fiber; 16 g sugar; 980 mg sodium. (Values vary by bun and BBQ sauce brand.)
