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BBQ Pulled Jackfruit

Pork is one of the first things most vegans cut loose. I don't know about you, but, going vegan cold turkey is a challenge! I let beef and pork go right away, next there was chicken, then fish, and last but not least I finally let my dairy products go. Take it from me: transitioning to a vegan lifestyle will increase the odds of your success long term. Now, despite having to let those poor little piggies fly free, I had to ensure I could still enjoy a good ole pulled pork in my new lifestyle.

I won't lie and say my feelings towards Jackfruit was all love at first bite; however, after learning how to cook and season it properly I'm head over heels for it. It's an awesome pulled pork or shredded chicken stand in.

This BBQ Pulled Jackfruit is smokey, spicy, and satisfying. I also throw in a Coleslaw recipe here that keeps your tongue cool and ties it all together.

What You Need:

For the Jackfruit:

Oil for Frying - Grape Seed or Avocado

Slider Buns for Serving (4-6)

1 Can Jackfruit (10.5 OZ)

1/4 Cup BBQ Sauce of Choice (I used Stubbs/Spicy)

1-2 TSP Agave

3-4 Drops Liquid Smoke

1/4 White or Yellow Onion, Diced

Salt & Pepper to Taste

Cajun Seasoning to Taste

Garlic Powder to Taste

For the Coleslaw:

1/2-1/4 Bagged Slaw

1/4 Cup Vegan Mayo

1 TBSP White or Coconut Sugar

Splash of Lemon Juice

1/2 TBSP White Vinegar

Salt & Pepper to Taste

Lets Do This:

Drain your can of Jackfruit and squeeze each piece between your fingers to remove any excess moisture. Discard any hard seeds if there are any. Place in a bowl and set aside.

Heat your diced onion over med-high heat in your cooking oil of choice until softened in a skillet. Add in your Jackfruit and heat together until the pieces are slightly tender. Use the end of your spatula to break/shred the pieces up as they continue cooking. If using a non-stick scratch resistant pan (the one I use is here) you can opt to use two forks to shred them up as they continue to cook.

Once fully shredded and tender add in your BBQ Sauce of Choice into the skillet. Toss until fully coated. Add in your agave and spices - stirring constantly between added seasonings and ingredients. Continue cooking an additional 5-10 minutes.

For the slaw simply toss everything together in a large bowl.

Serve on toasted slider buns and enjoy!

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