BBQ Jackfruit Pulled “Pork” Sandwich: The Viral Meatless Miracle

You’ve had pulled pork. You’ve had sandwiches. But have you had a sandwich that tricks your brain into thinking it’s meat while being 100% plant-based?

Enter BBQ jackfruit pulled “pork”—the culinary sleight of hand even carnivores can’t resist. This isn’t just another vegan gimmick. It’s sticky, smoky, and shreds like the real deal.

Why settle for boring when you can have mind-blowing? Let’s get to it.

Why This Recipe Slaps

Jackfruit’s magic lies in its texture. Unripe, it shreds like pulled pork and soaks up flavors like a sponge.

Smother it in BBQ sauce, and boom—you’ve got a sandwich that’s sweet, tangy, and stupidly satisfying. Plus, it’s gluten-free, low-calorie, and packed with fiber. Even if you’re not vegan, this recipe wins on flavor alone.

Pro tip: Serve it to meat-eaters without telling them. Watch the confusion unfold.

Ingredients You’ll Need

2 cans young green jackfruit (in brine or water, not syrup)
1 cup BBQ sauce (store-bought or homemade)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
Salt and pepper to taste
4 burger buns (or gluten-free if needed)
Coleslaw (optional, but highly recommended)

Step-by-Step Instructions

Drain and rinse the jackfruit. Pat it dry, then chop off the tough core. You want the stringy bits.
Sauté the jackfruit. Heat olive oil in a pan, add jackfruit, and cook for 5 minutes until slightly browned.
Season it. Toss in smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
Stir like you mean it.
Shred the jackfruit. Use a fork or spatula to mash and pull it apart. Channel your inner BBQ pitmaster.
Add BBQ sauce. Pour in the sauce, stir, and let it simmer for 10 minutes. Low and slow, baby.
Toast the buns. Because nobody likes a soggy sandwich.
Trust me.
Assemble. Pile the jackfruit high, top with coleslaw if you’re fancy, and devour.

How to Store This Masterpiece

Got leftovers? Lucky you. Store the BBQ jackfruit in an airtight container in the fridge for up to 4 days.

Reheat in a pan or microwave—just add a splash of water if it’s dry. Freezing works too (up to 3 months), but the texture might get a bit mushy. IMO, it’s still worth it.

Why You Should Make This ASAP

Besides being delicious, this recipe is nutrient-dense, budget-friendly, and planet-approved.

Jackfruit is rich in vitamin C, potassium, and fiber. It’s cheaper than meat and has a tiny carbon footprint. Oh, and did we mention it takes 20 minutes?

Mic drop.

Common Mistakes to Avoid

Using ripe jackfruit. Sweet jackfruit belongs in desserts, not sandwiches. Stick to young, unripe stuff.
Skipping the shredding step. The texture makes or breaks this. Don’t be lazy.
Overloading the sauce. Start with 3/4 cup BBQ sauce and add more if needed.
You can’t undo a sauce flood.

Swaps and Subs

No jackfruit? Try king oyster mushrooms (shred them like jackfruit) or canned hearts of palm. For a spicier kick, mix in chipotle powder.

Hate BBQ sauce? Teriyaki or buffalo sauce work too. FYI, you do you.

FAQs

Can I use fresh jackfruit?

Sure, if you enjoy wrestling with a spiky, sticky monstrosity.

Canned is way easier. Fresh jackfruit requires peeling, coring, and boiling—hard pass for a quick sandwich.

Is jackfruit high in protein?

Nope. It’s low in protein, so pair it with a protein-rich side (like a chickpea salad) if that’s a concern.

Don’t @ me, it’s about flavor here.

Why does my jackfruit taste bland?

You didn’t season it enough or skipped the sauté step. Jackfruit needs flavor forced upon it. Be generous with spices and sauce.

Final Thoughts

This sandwich proves plant-based eating doesn’t mean sacrificing flavor.

It’s quick, versatile, and legitimately addictive. Whether you’re vegan, flexitarian, or just hungry, BBQ jackfruit pulled “pork” deserves a spot in your recipe rotation. Now go forth and make carnivores question everything.