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  • The Main Dish
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BBQ Pulled Jackfruit

13 Comments

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BBQ Pulled Jackfruit on bun with slaw, red onion on black plate

My mostly-vegetarian teenage son has been trying to get me to make BBQ Pulled Jackfruit for some time now. After putting it off for as long as possible, because first of all what the hello is jackfruit and upon explanation, Bleh! why would some weird, huge fruit related to figs be able to actually taste like pulled MEAT?! But recently (sorry for digression) I finally bought a couple cans at Trader Joe’s (you can also get it at most Asian markets) and made his day when I told him I was going to give it a shot (still with skepticisim). Aaaand… let’s just say- upon tasting the pulled jackfruit, my husband would’ve thought he was eating a regular, tender, juicy, pulled PORK sandwich if he hadn’t known that Ryan would not be eating it if it contained meat. And this skeptic actually LOVED it and now would urge you to give it a try even if you are not vegan or vegetarian. Here are my fantastic reasons; it will totally fill your craving for a nice barbecued pulled meat sandwich; it’s a cinch! to make, saving you tons of slow cooking and shredding time that’s required to get a big hunk of meat fall-apart tender; and the calorie comparison is crazy-significant. Jackfruit only has 45 calories in a one cup serving (without the sauce and seasonings). Pork shoulder has nearly 400 calories for the same amount.

Up close picture of jackfruit before shredding

Here’s what the jackfruit looks like right out of the can. Some of the pieces don’t exactly shred. Leave them in because they’re still super tender and won’t deter from the pulled texture. There might be a couple of pieces that look like seeds (probably are the seeds). Again, just leave them. Really, you’re gonna be pleasantly surprised.

Shredded jackfruit in white bowl

I shred the jackfruit with my hands, as I do for any pulled or shredded meat. Here it is after shredding and with the seasonings, for even more flavor, before pouring in the barbecue sauce. If using store-bought, use a good one. If you’d like to make your own, I have a fabulous recipe for barbecue sauce. If the link for that recipe is too involved for you but you still want to make homemade, this Neely’s BBQ Sauce Recipe is the easiest and one of the best I’ve ever made.

BBQ pulled jackfruit on bun with slaw, onions on black plate

Seriously, doesn’t this look like the real deal? And it tastes delicious as well. With how easy BBQ Pulled Jackfruit is to make, you can offer an option to your non-meat-eater friends at the next cook out or Super Bowl party- or serve it for anyone looking to trim their waistline but still satisfy that messy, smoky, barbecue craving. This recipe makes a good quantity and the leftovers tasted just as great reheated several times over during the week (my son ate one every day after school until it was gone). I’m going to try it for shredded taco filling next. Stay tuned for that.

Up close of jackfruit, slaw, onion on bun on black plate

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5 from 7 votes

BBQ Pulled Jackfruit

Jackfruit provides a close imitation to pulled or shredded meat and this becomes an excellent substitution for non-meat eaters. When shredding the jackfruit, it's easier to do if you use your hands. Some of the pieces won't shred and it's totally okay. The jackfruit has a tender "juicy" bite.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 183
Author Sally Humeniuk

Ingredients 

  • 2 cans Young green jackfruit, in water or brine. 15-oz. cans
  • 1 Tablespoon brown sugar
  • 1 Teaspoon paprika
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon chili powder
  • 1/2 Teaspoon cumin
  • 1-2 Tablespoons mild cooking oil, avocado or canola works great
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cup barbecue sauce, homemade or store bought, plus extra if more is desired

Instructions

  • For the Jackfruit: Rinse, drain, and thoroughly dry the canned jackfruit. Using kitchen shears, cut up the pieces of jackfruit a bit. It will break up in the pan, but this step helps. In a medium-sized bowl, mix together the dry barbecue seasonings, add the jackfruit and toss to combine.
  • In a large skillet, add mild oil and heat to medium. Once oil is hot, add the onion and cook until just beginning to caramelize. Add the garlic and cook until fragrant. Add the seasoned jackfruit and cook for 5 miutes, until it begins to get some color. Begin to break it up with the back of a spoon. It won't break up completely here but just kind of soften apart.
  • Remove the jackfruit from the heat and let cool until you can touch it with your hands. Using your hands or two forks, start to pull apart the jackfruit to shred it. Some of the smaller pieces won't shred, that is totally fine. They're still tender and will be great.
  • Start with one cup of barbecue sauce and mix with the shredded, seasoned jackfruit. Add more if you want the mixture more "saucy". Cook, stirring, just until heated through.
  • Serve topped with more barbecue sauce, coleslaw, pickles, and red onions, either on a bun, over rice, or in a tortilla.

Notes

Store any leftover jackfruit in the refrigerator for up to one week. When reheating, you might need to add yet more barbecue sauce.
Canned jackfruit will come in either brine or water. Either is just right. It also comes in a sweetened form which you do not want for this recipe.
Nutrition Facts
BBQ Pulled Jackfruit
Amount Per Serving
Calories 183 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 707mg31%
Potassium 210mg6%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 19g21%
Vitamin A 280IU6%
Vitamin C 1.6mg2%
Calcium 52mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Leave a review!

Pinterest pin of Barbecue pulled jackfruit

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Published on January 30, 2018

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    Recipe Rating




  1. gail peers says

    April 20, 2022 at 7:03 AM

    5 stars
    My carnivore of a husband even enjoyed it! Its that delicious! Ate on a bun with cheddar and pickles. Delish! Will definitely make again.

    Reply
  2. sean b says

    April 20, 2022 at 6:56 AM

    5 stars
    Easy and awesome recipe! this came out better than the jackfruit I had at a fancy vegan restaurant.

    Reply
  3. terri c says

    April 20, 2022 at 6:53 AM

    5 stars
    Quite delicious, and surprising! I couldn’t even tell the difference between this and pork. I like the instructions to rinse the jackfruit first. It takes away that brine flavor. I highly recommend trying this recipe. Thank you Sally, its a keeper for me 🙂

    Reply
  4. Jan t says

    February 9, 2022 at 11:40 AM

    5 stars
    Easy and awesome recipe! The jackfruit came out flavorful and tender. A big hit in our family!

    Reply
  5. Carli g says

    February 9, 2022 at 11:39 AM

    5 stars
    Quite delicious! Ive never had it on a sandwich before and I like the instructions to rinse the jackfruit first. It takes away that brine flavor.

    Reply
  6. James Neary says

    April 20, 2018 at 11:31 AM

    5 stars
    Beautiful Photo! Definitely going to make this one, Thanks Sally!

    Reply
  7. Laurie Goldner says

    March 5, 2018 at 10:10 AM

    5 stars
    Oh I will have so many uses for this #veganrecipe 👏😊
    Thanks!

    Reply
    • Sally Humeniuk says

      March 6, 2018 at 10:05 PM

      😉

      Reply
  8. Meredith says

    February 16, 2018 at 9:01 PM

    5 stars
    I cannot wait to try this! Much easier than cooking pork all day long AND it looks just like pork! My kids will love it! Great alternative. Thanks for the recipe ❤️

    Reply
  9. Cassandra Lipnicki says

    February 15, 2018 at 12:06 AM

    Sorry just saw the part where you said it reheats well!

    What do you serve with this besides coleslaw? Trying to think of easy or make ahead sides.

    Reply
    • Sally Humeniuk says

      February 15, 2018 at 4:36 AM

      Hi Cassandra! Yes, definitely this can be made in 20 minutes but seriously I would make it a day in advance. My son reheated leftovers two days in a row after the day I first made the recipe. I would say the day after making it is the best. For easy sides- Have you seen my Cauliflower Buffalo Bites recipe? They are incredible and vegetarian friends will really love them but I wouldn’t make these ahead of time. They’re super easy and quick and even though they may seem like an appetizer, we have them for a side dish all the time. I also have a recipe for Salad Stuffed Shells on the blog that are fun and easy to make ahead of time. I hope you like the BBQ Pulled Jackfruit (in fact, I know you will). Let me know how it turns out for you. 🙂

      Reply
  10. Cassandra Lipnicki says

    February 14, 2018 at 11:32 PM

    Hi! I am so excited to see this recipe. My husband had read about jackfruit and wanted to try it but we’ve never known what to do with it!

    We are having vegetarian friends over this weekend so I was thinking of trying this. Would you really say this is only 20 minutes? We will be quite rushed for time and I’m trying to decide if I’ll have enough time to cook. Does this reheat well? Any thoughts?

    Thanks so much!

    Reply
  11. Tilesbay says

    February 14, 2018 at 6:23 PM

    5 stars
    Looks so delicious!! Love it. 🙂

    Reply

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