- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 565 g
- 240 ml
- 3 cloves
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 120 ml
- 200 g
- 3 tbsp
- 1 tbsp
- ½ tsp
- ¼ tsp
Process
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Drain and rinse the young green jackfruit in a colander. Pat dry with paper towels. Cut each piece into 1 cm thick slices, removing any hard core pieces.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 4–5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced jackfruit, smoked paprika, and ground cumin to the skillet. Stir well and cook for 2 minutes to toast the spices.
Pour in the barbecue sauce, apple cider vinegar, soy sauce, maple syrup, and vegetable broth. Stir to combine. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.
While the jackfruit cooks, make the slaw. In a large bowl, whisk together the vegan mayonnaise, lime juice, salt, and black pepper. Add the shredded green cabbage and julienned carrot. Toss well to coat. Set aside.
Use two forks to shred the jackfruit in the skillet. It should pull apart easily like pulled meat. If the mixture looks dry, add 1–2 tbsp vegetable broth. Taste and adjust salt and pepper.
Lightly toast the burger buns. Brush the cut sides with the remaining 1 tbsp olive oil and toast in a dry skillet over medium heat for 1–2 minutes until golden.
To assemble, spoon a generous amount of the BBQ jackfruit onto the bottom half of each bun. Top with a handful of the cabbage slaw. Close with the top bun and serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is using ripe jackfruit in syrup. Only young green jackfruit in brine or water works; it is neutral and shreds like meat.
- Do not skip drying the jackfruit after rinsing. Excess water steams the mixture and prevents the sauce from caramelizing.
- Shred the jackfruit only after it has simmered and softened. If you shred it raw, it stays tough and stringy.
- For a smokier flavor, add 1/2 tsp liquid smoke with the barbecue sauce. It is optional but makes a noticeable difference.
Substitutions
- young green jackfruit→canned green jackfruit in water (same weight, drained)
- vegan mayonnaise→tahini mixed with a little water and lemon juice
- maple syrup→brown sugar or date syrup
- apple cider vinegar→white vinegar or rice vinegar
- burger buns→gluten-free buns or lettuce wraps
Storage & reheating
Store leftover BBQ jackfruit in an airtight container in the refrigerator for up to 4 days. Keep the slaw separate; it stays crisp for up to 2 days. To reheat, warm the jackfruit in a skillet over medium heat with a splash of vegetable broth or water, or microwave covered for 1-2 minutes until hot. Toast fresh buns before serving. The jackfruit mixture freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQ
The questions we get asked most
Can I use fresh jackfruit instead of canned?
Yes, but you must use young green jackfruit, not ripe. Peel and core it, then simmer in the sauce until tender, which can take 30-40 minutes. Canned is much faster and more consistent.
Why is my jackfruit mushy?
Mushy jackfruit usually means it was overcooked or too much liquid was added. Simmer only until the pieces are tender and the sauce clings, about 15 minutes. If it is already mushy, drain excess sauce and spread the mixture on a baking sheet under a broiler for 2-3 minutes to dry it out.
Can I make this BBQ jackfruit sandwich ahead of time?
Yes. Cook the jackfruit mixture up to 3 days ahead and refrigerate. Reheat in a skillet with a splash of broth. Make the slaw fresh the same day for best crunch.
How do I know when the jackfruit is done?
The jackfruit is done when it shreds easily with two forks and the sauce has thickened enough to coat the back of a spoon. The pieces should be soft but not falling apart into a paste.
Can I freeze the BBQ jackfruit mixture?
Yes, freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat in a skillet over medium heat until hot, adding a little water if needed.
What can I use instead of barbecue sauce?
You can make a quick sauce with 120 ml ketchup, 1 tbsp molasses, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1 tsp soy sauce. Simmer with the jackfruit as directed.
Is this sandwich gluten-free?
Only if you use gluten-free buns and gluten-free soy sauce (tamari). The jackfruit, vegetables, and other ingredients are naturally gluten-free.
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