Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

These BBQ Jackfruit Sandwiches are a delicious and satisfying plant-based alternative to pulled pork sandwiches. Slow-cooked jackfruit is infused with smoky barbecue flavors, then served on a toasted bun with crunchy coleslaw for the perfect bite. This easy and hearty sandwich is ideal for summer cookouts, meal prep, or a quick weeknight dinner.

Ingredients
    For the BBQ Jackfruit:
  • 2 cans (14 oz each) young green jackfruit in water or brine (not syrup)
  • 1 tbsp olive oil
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 cup vegetable broth
  • 1 cup barbecue sauce (plus extra for serving)
  • Salt and black pepper (to taste)
    • For the Coleslaw:
  • 2 cups shredded cabbage (green or mixed)
  • 1/2 cup shredded carrots
  • 1/4 cup vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • Salt and black pepper (to taste)
    • For the Sandwich:
  • 4 burger buns (toasted)
  • 1/4 cup pickles (optional)
  • Extra barbecue sauce (for drizzling)
Instructions
    Prepare the Jackfruit
  1. 1
    Drain and rinse the canned jackfruit. Using your hands or a fork, shred the jackfruit pieces into a pulled pork-like texture. Set aside.
    2. Sauté the Aromatics
  2. 2
    Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute.
    3. Season and Simmer
  3. 3
    Add the smoked paprika, chili powder, and ground cumin to the pan, stirring for 30 seconds to release their flavors. Add the shredded jackfruit, vegetable broth, and barbecue sauce. Stir to coat evenly. Cover and simmer for 20 minutes, stirring occasionally. If needed, add more barbecue sauce for extra flavor.
    4. Make the Coleslaw
  4. 4
    In a large bowl, mix shredded cabbage, carrots, vegan mayo, apple cider vinegar, and maple syrup. Season with salt and pepper. Refrigerate until ready to serve.
    5. Assemble the Sandwiches
  5. 5
    Toast the burger buns on a dry skillet or in the oven until golden brown. Add a generous portion of BBQ jackfruit to the bottom bun, then top with coleslaw. Add pickles and an extra drizzle of barbecue sauce, if desired. Place the top bun on and serve immediately.
Note
  • Storage: Store leftover BBQ jackfruit in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop before serving.
  • Make it Spicy: Add a pinch of cayenne pepper or hot sauce to the jackfruit mixture for extra heat.
  • Serving Suggestions: Pair with sweet potato fries, corn on the cob, or a fresh green salad.
  • Gluten-Free Option: Use gluten-free buns or serve the BBQ jackfruit in lettuce wraps.
Keywords: Vegan BBQ, Plant-Based, Easy Recipe, Summer Recipe, Meal Prep
Read it online: https://petitepanini.com/recipe/bbq-jackfruit-sandwiches/