A saucy BBQ jackfruit sandwich piled high on a toasted bun with crunchy slaw, pickles, and extra BBQ sauce on the side.
BBQ Jackfruit Sandwiches are smoky, saucy, and shockingly satisfying. Jackfruit shreds into tender strands that feel like classic pulled BBQ, and it soaks up sweet-smoky sauce like a pro. This is an easy weeknight dinner that also works for parties, cookouts, and meal prep. If you want a copycat restaurant dish vibe without the meat, this one is a must.
Introduction
These BBQ Jackfruit Sandwiches are a cozy, messy-in-the-best-way dinner. The jackfruit cooks down into tender shreds, and the sauce turns thick and sticky so it clings to every bite.
BBQ Jackfruit Sandwiches are also super simple. You sauté a few aromatics, simmer with BBQ sauce, and shred with a fork. The “secret” is rinsing the jackfruit well and cooking it long enough so it turns truly shred-able. Trust me, the extra simmer time makes the texture.
Why You’ll Love This BBQ Jackfruit Sandwiches
- Better than takeout: Sweet-smoky sauce with texture that feels like pulled BBQ.
- Easy weeknight dinner: One pan and simple ingredients.
- Great for parties: Make a big pot and let everyone build sandwiches.
- Budget-friendly: Canned jackfruit stretches into lots of servings.
- Meal prep friendly: Reheats beautifully for quick lunches.
Ingredients for BBQ Jackfruit Sandwiches
BBQ Jackfruit
- Young green jackfruit in brine (2 cans, drained and rinsed): Use brine or water-packed, not syrup.
- Olive oil (1 tablespoon): For sautéing and flavor.
- Yellow onion (1 cup, diced): Sweet base.
- Garlic (3 cloves, minced): Bold flavor.
- Tomato paste (2 tablespoons): Adds depth and helps thicken sauce.
- BBQ sauce (1 cup): Choose your favorite; sweet or smoky both work.
- Apple cider vinegar (1 tablespoon): Brightens and balances sweetness.
- Smoked paprika (1 teaspoon): Smoky flavor.
- Ground cumin (1/2 teaspoon): Warm depth.
- Brown sugar (1 tablespoon, optional): Helps caramelize; skip if your BBQ sauce is very sweet.
- Salt and black pepper (to taste): Season at the end.
Sandwich Fixings
- Buns (6): Toasted holds up best.
- Coleslaw mix (3 cups): Easy crunchy topping.
- Mayo (1/3 cup) + lemon juice (1 teaspoon) + pinch of salt: Quick slaw dressing.
- Pickles: Classic tangy crunch.
BBQ Jackfruit Sandwiches Recipe Step-by-Step
- 1. Rinse the jackfruit: Drain and rinse well. Pat dry, then trim off any firm seed cores if you want a softer bite (optional).
- 2. Sauté aromatics: Heat oil in a skillet over medium heat. Cook onion 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- 3. Build sauce base: Stir in tomato paste and cook 1 minute. This step deepens flavor fast.
- 4. Simmer the jackfruit: Add jackfruit, BBQ sauce, vinegar, smoked paprika, cumin, and brown sugar (if using). Reduce heat to medium-low and simmer 15–20 minutes, stirring, until tender.
- 5. Shred with forks: Use two forks to pull jackfruit into strands right in the skillet. Simmer 5–8 minutes more until the sauce is thick and sticky. If it looks too thick, add a splash of water.
- 6. Season to taste: Add salt and pepper as needed.
- 7. Mix quick slaw: Toss coleslaw mix with mayo, lemon juice, and a pinch of salt.
- 8. Assemble sandwiches: Toast buns, pile on BBQ jackfruit, top with slaw and pickles, and serve.
Tips for Perfect BBQ Jackfruit Sandwiches
- Use young green jackfruit in brine, not syrup.
- Rinse well so it doesn’t taste “canned.”
- Simmer long enough: That’s how it becomes shred-able.
- Let sauce reduce: Thick sauce clings and tastes better.
- Toast buns: It keeps them from getting soggy.
Variations & Substitutions
- Spicy: Add hot sauce or a pinch of cayenne to the skillet.
- Smokier: Add 1/2 teaspoon liquid smoke (a little goes a long way).
- Sweeter: Add extra brown sugar or use a honey-style BBQ sauce.
- Gluten-free: Use gluten-free buns or serve over baked potatoes.
- Leftovers: Use as taco filling or stuff into quesadillas.
Make-Ahead & Freezing
- Fridge: Store BBQ jackfruit 4–5 days. Store slaw separately 2–3 days.
- Freeze: Freeze jackfruit filling up to 2 months. Thaw overnight and reheat.
- Reheat: Warm in a skillet over medium-low with a splash of water or BBQ sauce.
Serving Suggestions & Pairings
- Potato chips or oven fries.
- Corn salad or roasted corn.
- Simple green salad for balance.
- Pickles and extra sauce on the side.
Reader Review: “I served this at a get-together and nobody believed it was jackfruit. So good!”
If you make these BBQ Jackfruit Sandwiches, leave a rating and comment. Do you like yours extra saucy or more smoky?
Print
BBQ Jackfruit Sandwiches (Easy, Smoky, Better Than Takeout)
- Total Time: 40 minutes
- Yield: 6 sandwiches
- Diet: Vegan
Description
Tender pulled BBQ jackfruit sandwiches with smoky sauce and crunchy slaw—an easy vegan dinner that scratches the pulled pork itch.
Ingredients
BBQ Jackfruit
– 2 (20-ounce) cans young green jackfruit in brine, drained and rinsed
– 1 tablespoon olive oil
– 1/2 cup finely diced onion
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 1/4 cups BBQ sauce (plus more to serve)
– 1/4 cup vegetable broth
– 1 tablespoon apple cider vinegar
Quick Slaw
– 3 cups shredded cabbage or coleslaw mix
– 1/4 cup mayonnaise (or vegan mayo)
– 1 tablespoon apple cider vinegar
– 1 tablespoon honey (or maple syrup)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For serving
– 6 sandwich buns
– Pickles (optional)
Instructions
1) Prep jackfruit. Pat jackfruit dry. Pull pieces apart with your fingers and remove any firm seed cores.
2) Sauté. Heat olive oil in a skillet over medium. Cook onion 4 minutes. Add garlic and cook 30 seconds.
3) Season. Add jackfruit, smoked paprika, cumin, salt, and pepper. Cook 5 minutes, stirring.
4) Simmer. Stir in BBQ sauce, broth, and vinegar. Cover and simmer 12 minutes.
5) Shred & thicken. Uncover and mash/shred with a fork. Simmer 5 to 8 minutes until thick and pulled.
6) Slaw. Toss slaw ingredients together.
7) Assemble. Toast buns. Pile on BBQ jackfruit, top with slaw and pickles.
Notes
otes
– Best jackfruit: Use young green jackfruit in brine, not syrup.
– Make-ahead: Jackfruit keeps 5 days refrigerated and tastes even better the next day.
– Oven finish: For a “smokier” pulled texture, spread cooked jackfruit on a sheet pan and bake at 425°F for 10 minutes.
– Tools: Skillet, fork, mixing bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American