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These barbecue pulled jackfruit sandwiches are a dream come true for anyone who loves meaty, savory sandwiches. It has an amazingly meaty texture that pairs so perfectly with the barbecue sauce. Sweet, smoky, and a little spicy, it's perfectly balanced by the crisp, fresh avocado slaw. Serve this with pickles and fries on the side.

Barbecue Pulled Jackfruit Sandwich With Avocado Slaw [Vegan]

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Ingredients You Need for Barbecue Pulled Jackfruit Sandwich With Avocado Slaw [Vegan]

For the Avocado Slaw:
  • 3 cups shredded green cabbage
  • 1 large avocado, mashed
  • 2 tablespoons white vinegar
  • 1 teaspoon celery seed
  • 2 teaspoons sugar
  • Sea salt and black pepper, to taste

For the Sandwiches:

  • 3 20-ounce cans of jackfruit in water
  • 4 large sandwich buns
  • 1 large yellow onion, chopped fine
  • 4 garlic cloves, minced
  • 1 cup vegetable broth
  • 1 tablespoon grapeseed or other cooking oil
  • 1/2 cup tomato based barbecue sauce, plus more for the sandwiches
  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons vegan Worcestershire sauce
  • 1 1/2 teaspoons liquid smoke
  • 3 tablespoons molasses
  • 2 teaspoons thyme
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika

How to Prepare Barbecue Pulled Jackfruit Sandwich With Avocado Slaw [Vegan]

To Make the Avocado Slaw:
  1. In a large bowl, combine all ingredients and mix well.
  2. Place the avocado slaw in the refrigerator to keep it cool until the barbecue pulled jackfruit is ready.

To Make the Sandwiches:

  1. Preheat the oven to 400°F. Open and drain the cans of jackfruit. Trim the tough core from the jackfruit pieces and remove the seeds. Cut the jackfruit into very small triangle shapes. This will help the jackfruit get the stringy, pulled texture.
  2. In a large skillet, heat the oil on medium-high. Sauté the onion for 1-2 minutes until it becomes slightly translucent. Add the garlic and cook for another minute or two. Stir in the jackfruit, then add the vinegar, molasses, Worcestershire, liquid smoke, and dry spices. Mix well.
  3. Pour the vegetable broth into the skillet, reduce heat to medium, and cover. Cook the jackfruit until all the liquid is absorbed, about 10 minutes, stirring often and mashing the jackfruit pieces until the mixture becomes stringy and resembles pulled pork.
  4. On a lined or greased baking sheet, spread the jackfruit in an even layer. Bake in the oven for 20 minutes, then take the pan out and pour the barbecue sauce over the jackfruit. Stir well until evenly combined and if desired, use a fork to shred the barbecue pulled jackfruit even further. The smaller the pieces are, the chewier and more delicious they will be.
  5. Place the pan back in the oven for another 20 minutes and get to work on the avocado slaw.
  6. Assemble the sandwiches with a large scoop of barbecue pulled jackfruit, avocado slaw, and a drizzle of barbecue sauce.
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Nutritional Information

Total Calories: 3251 | Total Carbs: 663 g | Total Fat: 50 g | Total Protein: 63 g | Total Sodium: 3712 g | Total Sugar: 128 g Per Serving: Calories: 813 | Carbs: 166 g | Fat: 13 g | Protein: 16 g | Sodium: 928 mg | Sugar: 32 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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    1. Look in Asian shops if you have any where you live. Or else you must be able to find it online somewhere. You want the young green jackfruit in brine. :)