If you’ve been craving a hearty, satisfying BBQ sandwich that’s totally plant-based and packed with bold smoky flavor, these Vegan Pulled “Pork” Jackfruit Sandwich Sliders are about to become your new favorite. Jackfruit is a genius ingredient for mimicking the texture of pulled pork—soft, stringy, and perfectly soaks up all that sticky BBQ sauce goodness.
I love this recipe because it comes together with minimal effort and is a total crowd-pleaser for backyard cookouts, weeknight dinners, or meal prep. Serve your sandwiches piled high on toasted buns, topped with tangy slaw or pickles, and you’ve got a delicious vegan comfort food classic.
Whether you’re a lifelong vegan, just looking to eat more plants, or want to surprise your meat-loving friends with something unexpected, this pulled jackfruit sandwich will not disappoint.
Vegan Pulled “Pork” Jackfruit Sandwich Sliders
Equipment
- Medium saucepan or skillet with lid
- Cutting board and knife
- Forks for shredding
- Baking sheet (optional, for crispy edges)
- Tongs or spatula
Ingredients
For the Jackfruit:
- 2 14-20 oz cans young green jackfruit in brine or water (not syrup!), drained and rinsed
- 1 tablespoon olive oil or avocado oil
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon salt adjust to taste
For the Sauce:
- 1 cup BBQ sauce use your favorite vegan-friendly brand
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup optional, for sweetness
- 1 teaspoon Dijon mustard
For Serving:
- 4 sandwich buns toasted
- Vegan coleslaw or dill pickles optional toppings
Instructions
- Drain and rinse the jackfruit well. Use your hands or a knife to cut away the core pieces and shred the jackfruit with your fingers or a fork to create a pulled texture.
- Heat the oil in a large skillet over medium heat. Add the sliced onion and sauté for about 4-5 minutes, until softened. Add the minced garlic and cook for 1 minute more.
- Add the shredded jackfruit to the skillet. Sprinkle in the smoked paprika, cumin, chili powder, black pepper, and salt. Stir to coat the jackfruit in the spices and cook for 5 minutes, stirring occasionally.
- Pour in the BBQ sauce, apple cider vinegar, maple syrup (if using), and Dijon mustard. Stir to combine everything well. Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, until the jackfruit is tender and the flavors are melded.
- For crispier edges, spread the cooked jackfruit mixture onto a lined baking sheet and bake at 400°F (200°C) for 10-15 minutes. This step is optional but adds amazing texture!
- Toast your sandwich buns. Pile the pulled jackfruit onto each bun and top with vegan coleslaw or pickles if you’d like. Serve warm and enjoy!
Video
@herbyeater If there’s one thing about me you need to get on board with, it’s that fall starts IMMEDIATELY after Labor Day, and that the first day of fall is a national holiday in my house that I call When Harry Met Sally Day (my own made up holiday tradition with some cinematic flair). But Labor Day itself is important too, and I often find that people overthink what could make a plant based meal at outdoor events and gatherings— especially around a holiday known for grilling and meats. That’s why I went the easy route here; I could have made the BBQ from scratch. I could have made the buns from scratch. I could have spent a whole day with a 20 lb jackfruit breaking it down and meal prepping for the rest of the year. But that’s just not always reality, and that’s just not always possible. Sometimes it’s making sure mouths are fed and fed to their liking. 🤍 And we love a simple easy meal that is equally as delicious. Of course, a little veggies added in never hurts either. 🥰 Happy labordayweekend, have a great one. #plantbasedrecipes #jackfruit #jackfruitrecipes #jackfruitpulledpork
♬ sonido original – Miguel Ramos cocina y música.
Notes
Use your favorite store-bought BBQ sauce, or make your own for extra flavor control.
Leftover jackfruit filling can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 2 months.
Make the jackfruit ahead of time and reheat when ready to serve. Great for meal prepping lunches!