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Vegan BBQ Pulled Jackfruit Sandwiches - Smoky, Saucy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Two 20-ounce cans young green jackfruit in water or brine (not ripe jackfruit in syrup)
  • 1 tablespoon neutral oil (avocado, canola, or olive oil)
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder or chipotle powder (optional for heat)
  • 1 cup vegan BBQ sauce (store-bought or homemade)
  • 1 tablespoon tomato paste (optional for richness)
  • 1 tablespoon apple cider vinegar
  • 1–2 teaspoons brown sugar or maple syrup (to taste, depending on your BBQ sauce)
  • 1/2 cup vegetable broth or water
  • Salt and black pepper, to taste
  • 6–8 sandwich buns (brioche-style vegan buns or whole wheat buns)
  • For quick slaw: 2 cups shredded cabbage, 1 small carrot (grated), 2 tablespoons vegan mayo, 1 teaspoon apple cider vinegar, pinch of sugar, salt, and pepper
  • Optional toppings: sliced pickles, sliced red onion, jalapeños, fresh cilantro

Method
 

  1. Prep the jackfruit. Drain and rinse the jackfruit well. Pat dry. Cut off any tough core pieces and discard the seeds if you prefer a smoother texture. Use your fingers or two forks to pull apart the pieces into shreds.
  2. Sauté aromatics. Heat oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  3. Bloom the spices. Add smoked paprika, cumin, and chili powder. Stir for 20–30 seconds to toast the spices. This deepens the BBQ flavor.
  4. Add jackfruit and sear. Stir in the shredded jackfruit and a pinch of salt and pepper. Cook for 3–5 minutes, letting some edges brown slightly. Browning adds depth.
  5. Build the sauce. Add BBQ sauce, tomato paste, apple cider vinegar, brown sugar or maple, and vegetable broth. Stir to coat everything well.
  6. Simmer low and slow. Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally. If it looks dry, splash in more broth or water. The jackfruit should be tender and saucy.
  7. Shred and reduce. Use two forks to pull the jackfruit into finer shreds right in the pan. Uncover and cook another 5–10 minutes to thicken. Taste and adjust seasoning—add more vinegar for tang, sugar for sweetness, or salt and pepper.
  8. Make the quick slaw. In a bowl, mix shredded cabbage, grated carrot, vegan mayo, vinegar, a pinch of sugar, salt, and pepper. Toss until lightly coated. You want it crisp, not gloopy.
  9. Warm the buns. Lightly toast buns in a dry skillet or under the broiler for 1–2 minutes. This helps them stand up to the saucy filling.
  10. Assemble. Pile the BBQ jackfruit onto buns. Top with slaw and any extras like pickles or jalapeños. Serve immediately while hot and juicy.