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These BBQ Jackfruit Sandwiches are a vegan version of pulled pork. They’re saucy, smoky, a little spicy, and ready in just 20 minutes! Perfect for busy weeknights.
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Every once in awhile I like to save some money and “shop” from my pantry for a week instead of heading out to the grocery store. I generally will still buy a few fresh ingredients to round out the pantry staples, but I try to keep it simple.
Not only does this save us some money, but it also makes dinner time quicker and easier! If this sounds like something you would like to try, I’ve got the perfect cookbook for you!! Robin Robertson’s cookbook, Cook the Pantry; Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!).
The recipe for these BBQ Jackfruit Sandwiches are from this cookbook and are a HUGE hit with the whole family!
Ingredients you need
Ingredient notes and substitutions
Jackfruit ~ Jackfruit is a tropical fruit that can be used in sweet or savory dishes. In savory dishes, it’s the young green unripe fruit that is used. It has a unique texture that shreds easily when cooked, making it the perfect stand-in for dishes normally made with shredded pork or chicken, like these vegan pulled pork sandwiches.
Look for canned young jackfruit in water or brine. If you use the brine-packed jackfruit be sure to rinse it well before adding it to the recipe. Do NOT use jackfruit packed in syrup or fresh ripe jackfruit for these BBQ Jackfruit Sandwiches!
Chiles ~ A can of diced green chiles easily adds flavor and a bit of a kick. Depending on your sensitivity to spicy heat, you can use either mild diced green chiles or hot diced green chiles. Personally, I think the mild ones provide plenty of kick, but use what you prefer.
BBQ sauce ~ Use your favorite store-bought or homemade bbq sauce. We are partial to the sauce we use in these BBQ Chickpea Sandwiches.
Spices ~ You’ll need smoked paprika, onion powder, salt, and pepper.
Seasonings ~ A little yellow mustard, tamari (or soy sauce or liquid aminos), and a dash of liquid smoke help to emphasize those smoky and tangy bbq flavors. If you don’t have liquid smoke, you can leave it out.
Buns ~ Typical burger buns work great. Use your favorite. Use gluten-free buns if desired. I highly recommend toasting the buns. This will prevent the saucy bbq jackfruit from soaking into the bun and making it soggy. The crispy edges of the bun will also provide a nice texture contrast to the soft, saucy jackfruit mixture.
Or switch things up and use tortillas like in these BBQ Jackfruit Tacos or turn them into tostadas with these homemade baked tostada shells.
Extras ~ We love topping these BBQ Jackfruit Sandwiches with creamy coleslaw and lots of pickle slices. Feel free to add a slice of vegan cheese if you like. Other great topping options: pickled red onions, sliced raw onion, fresh cilantro leaves, etc.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Drain and rinse the canned jackfruit. Pat dry.
- Step 2: Shred or thinly slice the jackfruit.
- Step 3: Sauté the shredded jackfruit and diced green chiles.
- Step 4: Add the remaining ingredients and simmer until heated through.
To assemble the BBQ Jackfruit Sandwiches – pile the jackfruit mixture on a toasted bun with toppings of your choice, like vegan slaw and crunchy pickles.
Storage
Make ahead: The shredded bbq jackfruit can be made a day or two in advance. Simply reheat and pile on buns with the toppings of your choice when you’re ready to eat these BBQ Jackfruit Sandwiches.
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Store the saucy jackfruit separately from the buns and any toppings.
Freezer: The bbq jackfruit sandwich filling can be frozen up to 2 months.
Pro tips and tricks
~ Be sure to use canned young (unripe) jackfruit in water or brine. Drain and rinse it well then pat it dry. Do not use canned jackfruit in syrup or fresh ripe jackfruit for these bbq jackfruit sandwiches.
~ I prefer the edges of the jackfruit to be a bit caramelized. To do this, use a large nonstick skillet and sauté the jackfruit for about 8 to 10 minutes until the moisture is cooked out, stirring occasionally.
~ If you like spicy heat, use hot diced green chiles. For a more subtle heat, use mild diced green chiles.
~ Toast the buns for a nice texture contrast and to prevent the buns from getting soggy from the saucy sandwich filling.
~ This recipe can easily be doubled and it freezes well!
FAQs
Jackfruit is a tropical fruit that can be used in sweet or savory dishes. In savory dishes, it’s the young green unripe fruit that is used. It has a unique texture that shreds easily when cooked, making it the perfect meat substitute for dishes normally made with shredded pork or chicken, like these vegan pulled pork sandwiches.
Canned young jackfruit can be found in Asian markets, some well-stocked large grocery stores, and on Amazon.
Canned young jackfruit has a mild flavor and meaty texture. It soaks up flavors like a sponge making it easy to mimic your favorite meat-based dishes like pulled pork.
The easiest way is to simply slice it thinly. You could also use two fork to shred the jackfruit chunks. Other options are to pulse the jackfruit in a food processor or use a potato masher to mash the jackfruit while it sautés in the skillet.
More vegan BBQ recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
BBQ Jack Sandwiches
Ingredients
- 1 tablespoon olive oil
- 1 can (16-ounce) water-packed canned jackfruit drained and shredded or thinly sliced
- 1 can (4-ounce) chopped mild or hot green chiles drained
- 1 cup barbecue sauce
- 1 tablespoon tamari
- 2 teaspoons prepared yellow mustard
- ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- ½ teaspoon onion powder
- Salt and ground black pepper
- 4 sandwich rolls split and toasted
Instructions
- Heat the oil in a saucepan over medium heat.
- Add the jackfruit and chiles and cook, stirring, for 3 minutes.
- Stir in the barbecue sauce, tamari, mustard, paprika, liquid smoke, onion powder, and salt and pepper to taste.
- Cook, stirring occasionally, to heat through and blend the flavors, about 8 minutes.
- Mix well, adding a little water if the mixture is too dry.
- Taste and adjust seasonings, if needed.
- When ready to serve, spoon the mixture onto the rolls and serve hot.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sydney Anderson
Olive oil and vingear
Jenn S.
I always have a variety of vinegars too! Love them all! Thanks, Sydney.
veggiesdontbite
Ive tried jackfruit a few times. The first was when someone else made it and I was not a fan of the consistency, it was too mushy/soft/slimy for me. But the second time I made it, and I marinated it then put it on a cookie sheet and baked it until it was crispy and kind of dried out. I really liked it like that! It’s so versatile, I just need it to be baked to get the right consistency! I actually have a recipe on my list for the blog with this method, I should revisit it soon!
Jenn S.
Hmmm, mine wasn’t soft or slimy at all. It actually had a little bit of a bite left, which I liked. Maybe it was the brand? And did you get the unripe green jackfruit? You could always use one of the subs Robin suggests. I happen to think cauliflower would make an awesome sub too!
veggiesdontbite
Yup, I used the right jackfruit. I’m just really picky with texture. It worked great though just to bake it!
Jenn S.
Just caught this comment in the spam folder…weird! Anyway, I’m looking forward to your baked version!!
Tracy
Cannellini beans….I always have a can around!
Jenn S.
Yes! Just used some of those today!
Nicollette D
This book looks amazing. I just love Robin’s books!
Jenn S.
You will love this one too, Nicollette! Good luck!
Candy Hoffman
One thing that is always in my pantry is whole wheat pasta. It is a quick meal option when pressed for time or dinner ideas.
Jenn S.
Oh yes, we do a ton of pasta over here, Candy! Good luck!
Sandy Zimmer
I always have rice and beans
Jenn S.
Great ones to have on hand, Sandy!
Terri Cole
Beans! Dried for when I have the time and canned for when I’m in a hurry.
Jenn S.
I always have a mix of both too, Terri!
Ann S
I keep jars of dried beans and legumes on display on my open shelves both as staples and as decoration. Lots of varieties so very colorful and eye-catching, as well as nourishing and delicious!
Jenn S.
What a great idea, Ann! Dried bean and lentils are so pretty!
Melissa K.
I ALWAYS have dried legumes in my pantry. I cook up mounds of beans and freeze them in 1 1/2 cup portions. I have beans whenever I need them!
Jenn S.
I love it, Melissa! I like to do that too. Beans at the ready!
siegalpaula
I always have cake baking ingredients
Jenn S.
Mmmmm, those are good ones to have!!
Linda @ Veganosity
I LOVE BBQ jackfruit. I have a bbq jack recipe on my blog from last year and it’s a favorite in my house. I need to order some jackfruit from Amazon and make some this weekend! Thanks, Jenn.
Jenn S.
I know, there are recipes for these all over, Linda. I can’t believe I haven’t tried them until now! I’ll have to check out your recipe too. Love trying new variations on things I love.
Gloria Kersh
I always have a few cans of beans, diced tomatoes and pasta sauce as well as different pasta shapes. I also currently have 4 cans of Jackfruit in my pantry!!
Jenn S.
Sounds like you need these sandwiches in your life, Gloria!! I am going to be stocking jackfruit for sure from now on!! And yes, always beans and canned tomatoes in my pantry as well! Good luck!
Strength and Sunshine
I want jackfruit to always be in mine 😉 It’s on my next amazon order…finally!
But my pantry is always stocked with flours, grains, tomatoes, and vinegar!
Jenn S.
Oh yes, vinegar! I could drink vinegar, I love it so much! 🙂 And I never want to run out of canned tomatoes either!
Kristin Troska
I always have ginger on hand. Liquid, Fresh, Powdered, Candied, Dried. Love love ginger!
Jenn S.
LOL, Kristin. Gotta love ginger! Love that warming spice!! Good luck!
Janel
I always have olives in my pantry. I love adding them to salads.
Jenn S.
Hi, Janel! I have to say olives are the one thing I almost never have in my pantry…much to my husband’s and son’s dismay. They love them, I can’t stand them. There is an awesome paella recipe in the book that calls for olives. It’s actually on the front cover which you can see in this post. You would love it! Good luck!