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5 from 9 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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 183kcal
Author: Sally Humeniuk


  • 2 cans Young green jackfruit, in water or brine, 15-oz. cans
  • 1 Tablespoon brown sugar
  • 1 Teaspoon paprika
  • ½ Teaspoon salt
  • ½ Teaspoon chili powder
  • ½ Teaspoon cumin
  • 1-2 Tablespoons mild cooking oil, avocado or canola works great
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cup barbecue sauce, homemade or store bought, plus extra if more is desired


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 1 tablespoon of brown sugar, 1 teaspoon of paprika, ½ teaspoon of salt, ½ teaspoon of chili powder, and ½ teaspoon of cumin powder. Add the jackfruit and toss to combine.
  • In a large skillet, add 1-2 tablespoons of mild oil and heat to medium. Once oil is hot, add the small, diced onion and cook until just beginning to caramelize. Add 2 minced cloves of 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 1 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.


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.


Calories: 183kcal | Carbohydrates: 41g | Fat: 2g | Sodium: 707mg | Potassium: 210mg | Fiber: 1g | Sugar: 19g | Vitamin A: 280IU | Vitamin C: 1.6mg | Calcium: 52mg | Iron: 0.7mg