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BBQ Jackfruit

This smoky BBQ jackfruit sandwich features a tender shredded texture and a tangy vinegar slaw for the ultimate light and vibrant summer meal!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Sandwich
Cuisine: American
Keyword: BBQ, Gluten-Free, Jackfruit, Summer
Servings: 5

Equipment

  • Mixing Bowls
  • Large Skillet

Ingredients

  • 2 tbsp Brown Sugar
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Chili Powder
  • ½ tsp Sea Salt
  • ½ tsp Black Pepper
  • 2 20 oz cans Young Green Jackfruit in Water Rinsed, dried, deseeded, and shredded
  • ¾ cup BBQ Sauce of Choice Plus more for serving
  • 2 tbsp Avocado Oil
  • 1½ cups Green Cabbage Shredded
  • ½ cup Carrot Shredded
  • 1 tbsp Maple Syrup
  • 1 tbsp Lime Juice About the juice of 1 lime
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 5 Buns

Optional For Serving

  • Pickles
  • Avocado
  • Lime Wedges

Instructions

  • Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder to make the BBQ rub for the jackfruit.
  • Drain the jackfruit and rinse. Once drained, dry it, cut off the cores, and remove the seeds from the jackfruit. Next, shred the jackfruit to resemble a shredded meat texture. Mix together the BBQ seasoning and add it to the jackfruit. Toss to coat.
  • Heat a large skillet over medium heat. Once hot, add 2 tbsp of avocado oil and add the seasoned jackfruit. Toss the jackfruit to coat and cook for 5 minutes to achieve some color on the jackfruit.
  • Add BBQ sauce and thin with enough water to make a sauce, just a few tbsp of water. Stir and reduce the heat to low-medium and cover. Cook the jackfruit for about 25 to 35 minutes. Remove the lid and stir occasionally.
  • In the meantime, make slaw. Add the cabbage and carrots to a mixing bowl and top with the maple syrup, lime juice, salt, and pepper. Mix and massage the carrots and cabbage until the dressing is distributed. Set aside.
  • Once the jackfruit has been simmered for up to 35 minutes, turn the heat up to medium-high and cook for 2 to 3 more minutes to get a little extra color and texture. Then remove from the heat.
  • Optional, but toast your buns with a little butter before serving to have them warm and create a barrier before putting the BBQ jackfruit on them.
  • Put a generous amount of jackfruit BBQ on the bottom bun, top with a little extra BBQ sauce, then a pile of the cabbage mix, and then any additional toppings, like pickles or avocado, and enjoy!
  • Storage Instructions: The BBQ jackfruit mixture can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheating Instructions: Reheat the jackfruit in a small skillet over medium heat with a splash of water or extra BBQ sauce until warmed through.