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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.
Carolsue
I always have rice and chicken broth, to name a couple things
Jenn S.
Thanks for stopping by, Carolsue! Good luck!
cookingontheweekends
I’m not very familiar with this fruit and this sounds like a super delicious way t use it. (I always have rice in the pantry!)
Jenn S.
Thanks, Valentina! Good luck in the giveaway!
Sina @ Vegan Heaven
This sandwich looks amazing, Jenn! 🙂 I absolutely love pulled jackfruit!
Jenn S.
Thanks, Sina! Now that I’m comfortable with jackfruit, I’ll be trying lots of things with it. I’d like to try your sandwiches too…they look so good and I love having different variations of recipes I love.
Mel @ avirtualvegan.com
I would dearly love to get hold of some Jack Fruit. I have searched high and low here and have only found the sweetened version in a can. When I do eventually get some I will be going Jack Fruit crazy!
This recipe looks great and so does the book. It’s fabulous that the recipes are all under 20 minutes!
Jenn S.
Amazon, Mel! You can get everything on Amazon! 🙂
Mel @ avirtualvegan.com
Not from Amazon.ca you can’t! They have some tins in syrup and it’s $64!!!!! We get ripped off here in Canada! I’ve ordered from Amazon.com before and got stung for duty etc. It’s not fair!
Jenn S.
Oh my gosh, you’re kidding?! That’s crazy! Yeah, totally not worth it then…and very unfair!
Audrey @ Unconventional Baker
This looks and sounds amazing, Jenn. I had no idea jackfruit comes in a can. 20 minutes or less and from the pantry sounds like my kind of cooking, especially since we live remotely and don’t always have the opportunity to drive to the shops as often as we need to…
Jenn S.
It’s a great find, Audrey! I will be stocking up from now on!
Dini @ The Flavor Bender
I absolutely love Jackfruit! I grew up eating it and wish it was still a staple in my kitchen!
Nowadays, we ALWAYS have chickpeas, lentils, rice and coconut milk in our pantry at all times!
Jenn S.
I always have no less than three bags of lentils in my pantry at all times! Love them! Good luck, Dini!
spabettie
hmm, my pantry staples include chickpeas, tahini, and CHOCOLATE.
Jenn S.
Oooh, chocolate…..good one, Kristina!
Heather S
I always have soup and noodles 🙂
Jenn S.
We always have noodles too. When in doubt, do with pasta! 🙂
bbqbastard
Though I’m not a vegeteren at all I would die for these tasteful looking sandwiches! Seems like a perfect challenging recipe 🙂
Thanks for sharing!
Jenn S.
You don’t need to be a vegetarian to enjoy these sandwiches! Use the bbq sauce you enjoy the most and you will love these!
Platter Talk
Where has jackfruit been all my life?! This looks and sounds like an incredible combination!!
Jenn S.
I know, right?! I can’t believe I waited so long to try it!
The Food Hunter
sounds like a great book
Jenn S.
It’s definitely a keeper!
Kelly Page (@TastingPage)
So many great ideas here. From cooking from the pantry (where I always have beans) to using jackfruit, which I actually just tried in a vegan restaurant and loved. This all looks fabulous!
Jenn S.
Thanks, Kelly! I WISH I had a vegan restaurant around here like that. How awesome!
The Vegan 8
20 minutes or less?! Like, truly??! Haha! That sounds amazing….I love quick meals!! Like I said earlier, need to try jackfruit!!
Jenn S.
Truly! And honestly, you can probably get away with even less. Such a quick, easy, and delicious meal!
karen
I always have a jar of hot peppers
Jenn S.
Oooh, that’s a good one!
DJ
I always have different types of beans for soups and bean dips.