The Ultimate BBQ Jackfruit Pulled “Pork” that will fool meat-eaters every time! It’s simple to make on the stovetop (no need to turn on the oven), and perfect served on buns with tangy coleslaw.
Don’t worry. As meaty as this BBQ sandwich looks, no animals were harmed in the making! This right here is just the best BBQ Jackfruit Pulled “Pork”, simple to make and sure to fool meat-eaters into thinking they’re eating pulled pork!
A few years ago I posted a recipe for Instant Pot BBQ Jackfruit, which is pretty tasty and SO easy to make, but I wanted to create a non-Instant Pot recipe and cook it a little differently to dry it out a little more, crisp it up in some places and add a bit more flavor. The results are incredible! This stuff is perfectly smoky, tender but crispy in places, full of BBQ flavor and satisfying.
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How do you make Jackfruit Pulled “Pork”?
First, drain and rinse your jackfruit. You want young green jackfruit packed in either water or brine. Water is better if you can find it as it won’t have any “briny” flavor. But I often use Trader Joe’s brand which is in brine, and I like it just fine. If using jackfruit packed in brine, rinse it extra well.
Next, chop off the hard inner core portions, if desired. I always do this because I prefer the texture of the finished dish without those harder portions, but you can skip this part if you want. Set aside prepared jackfruit.
In a large skillet, warm a little olive oil, then add a chopped small onion and cook for 3-4 minutes, until translucent. Now add the jackfruit, 1 cup of BBQ sauce and 1/2 cup of water. Stir well, them simmer, covered for 20 minutes, stirring occasionally.
Remove the lid and mash the jackfruit with a potato masher or two forks, to create a pulled pork like texture. Add Sriracha and salt to taste.
Stir and turn the heat up to high. Cook on high heat for about 10 minutes, until it dries out somewhat and gets a little blackened in places. This will help the texture and overall flavor of the dish.
After 10 minutes, it should look something like the photo below, dried out a bit but still plenty tender and moist. It’s ready to eat! Serve on buns with vegan coleslaw for best results.
Can you freeze BBQ Jackfruit Pulled “Pork”?
Yes, you can freeze bbq jackfruit. Freeze in containers, and when ready to serve, thaw in the refrigerator overnight if possible. Then warm on the stovetop for best results, but the microwave would work as well.
Want more Vegan BBQ recipes?
BBQ Jackfruit Pulled "Pork"
Jackfruit Pulled "Pork":
- 4-6 vegan buns
- 1 Recipe Vegan Coleslaw
- Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired(see photos in post above). I like the texture better with the tougher parts removed. Set aside.
- Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent.
- Add the jackfruit, BBQ sauce and 1/2 cup of water. Stir well to combine, then cover and simmer for 20 minutes on low-medium heat, stirring occasionally.
- After 20 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture so it resembled pulled pork. Add Sriracha hot sauce and salt to taste.
- To finish, turn the heat up to high and cook for another 10 minutes, stirring frequently. This helps it dry up a bit and get blackened in some spots, which makes it extra tasty!
- Remove from heat and serve on buns with Vegan Coleslaw. Enjoy!
- If you can find young green jackfruit in water, that is best as it won't have a briny flavor at all. However, I often get the jackfruit from Trader Joe's in brine and I don't mind it. So either will work.
- For oil free, omit the olive oil and cook the onion in a few tablespoons of water.
- For gluten free, use gluten free vegan buns.
- Calories listed are for 1/4th of the bbq jackfruit only, and do not include the bun or coleslaw.