These spicy pulled jackfruit sandwiches can be made anytime, not just at a summer barbecue. Try them out this weekend for a nice vegan take on pulled pork!

August is here, which means summer is officially more than halfway over. But don’t be sad, because there’s still a whole month left for the fun to continue! I don’t know about you, but I’ll be soaking up every last bit of sunshine before going back to school. I plan on attending as many pool parties and backyard barbecues as possible! Yes, I do in fact go to barbecues as a vegan. And no, I don’t eat any meat. There are plenty of things to grill that don’t involve the flesh of an animal, like vegan burgers or corn on the cob.

One of my favorite foods to make for summer parties is pulled “pork,” using jackfruit as the main ingredient. Jackfruit shreds very similarly to meat and has a hearty texture, making it the perfect substitute for pulled pork. Toss it in a little homemade barbecue sauce, and you’ll never know the difference! Even your meat-loving friends won’t suspect a thing. And as with any good pulled pork sandwich, it tastes even better with some coleslaw. The good news is that it’s super easy to make a vegan coleslaw – all you need is cabbage, vinegar, salt, and sugar. Pair a simple slaw like that with barbecue-pulled jackfruit, and it makes for the perfect summer sandwich!

How to Make Barbecue Pulled Jackfruit Sandwiches With Mayo-Free Coleslaw

Ingredients

For the Coleslaw

• 1/4 cup distilled white vinegar
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• Pinch of black pepper
• 1/2 lb green cabbage shredded

For the BBQ Jackfruit

• 2 tsp chili powder
• 1 tsp ground cayenne pepper
• 2 tbsp ketchup
• 1 tbsp brown sugar packed
• 1 tbsp Dijon mustard
• sea salt
• freshly ground black pepper
• 3/4 cup boiling water
• 1 tbsp avocado oil
• 1 medium onion thinly sliced
• 1 can (400g) young jackfruit in brine or water
• 5 vegan sandwich buns for serving

Instructions

For the Coleslaw

1. Stir together vinegar, sugar, salt, and pepper until the sugar is dissolved.
2. Place shredded cabbage in a large bowl and stir in the vinegar mixture.
3. Let sit for 30 minutes at room temperature, stirring occasionally.

For the BBQ Jackfruit

1. In a bowl, stir together the chili powder, cayenne, ketchup, brown sugar, and mustard, as well as a few pinches of salt and pepper.
2. Stir in the boiling water to make a sauce. Set aside.
3. Heat the avocado oil in a large pan over medium-high heat. Add onion and season with salt and pepper, to taste. Cook until the onion and soft and slightly caramelized, about 5 minutes.
4. Drain the jackfruit but do not rinse.
5. Reduce heat to low and add jackfruit and barbecue sauce to the pan. Mash the jackfruit with the back of a fork to shred it.
6. Cover and cook for 15-20 minutes, or until sauce has reduced to a thick. sticky consistency. While cooking, continue to occasionally shred the jackfruit with a fork until it resembles pulled pork.
7. Serve on buns with coleslaw and enjoy!

Recipe Notes

• This recipe is suited for those who love spicy food! Reduce cayenne to 1/2 tsp or 1/4 tsp for a less spicy version.

Additional Tips for Making Barbecue Pulled Jackfruit Sandwiches

• Selecting the Right Jackfruit: Choose young jackfruit canned in brine or water, not in syrup. This ensures that the jackfruit has a neutral flavor, allowing it to absorb the delicious barbecue sauce.
• Adjusting Spice Levels: Tailor the spice level to your preference. If you prefer a milder version, reduce the amount of cayenne pepper in the barbecue sauce. Taste and adjust the heat according to your liking.
• Perfecting the Coleslaw Texture: Achieve the ideal coleslaw texture by letting the shredded cabbage sit in the vinegar mixture for the full 30 minutes. This enhances the flavors and ensures a crisp yet well-marinated coleslaw.
• Enhancing Flavor with Caramelized Onions: Take the time to properly caramelize the onions. Cooking them until soft and golden brown adds a rich sweetness to the barbecue-pulled jackfruit, elevating the overall flavor profile of the sandwiches.

FAQ

How do I know when the jackfruit is properly shredded?

• The jackfruit should be shredded to resemble pulled pork. Use a fork to mash and shred the jackfruit as it cooks. It’s done when it has a fibrous, pulled texture, absorbing the flavors of the barbecue sauce.

Can I make the coleslaw ahead of time?

• Yes, you can prepare the coleslaw in advance. Store it in the refrigerator, and the flavors will continue to meld. Stir it well before serving to ensure the cabbage remains crisp.

Is there a substitute for avocado oil in this recipe?

• Yes, you can use other neutral oils like vegetable or canola oil as a substitute for avocado oil. Ensure the oil has a high smoke point for sautéing the onions.

Can I freeze the barbecue-pulled jackfruit for later use?

• Yes, you can freeze the cooked barbecue pulled jackfruit in an airtight container for up to three months. Thaw it in the refrigerator before reheating, and consider refreshing the flavors with a bit of extra barbecue sauce.

What can I serve as side dishes with these barbecue-pulled jackfruit sandwiches?

• Common sides include baked sweet potato fries, coleslaw, pickles, or a simple green salad. These complement the sandwiches well and add variety to the meal.

Barbecue Pulled Jackfruit Sandwiches With Mayo-Free Coleslaw

Recipe by Food by AyakaCourse: MainCuisine: American, VeganDifficulty: Easy

Servings

5

sandwiches

Prep time

35

minutes

Cooking time

25

minutes

Calories

284.5

kcal

There’s no need for meat at a summer barbecue! Serve some spicy pulled jackfruit and mayo-free coleslaw on a sandwich bun, and your pork-loving friends will never know the difference.

Ingredients

• For the Coleslaw

• 1/4 cup distilled white vinegar

• 2 tbsp granulated sugar

• 1/2 tsp kosher salt

• Pinch of black pepper

• 1/2 lb green cabbage shredded

• For the BBQ Jackfruit

• 2 tsp chili powder

• 1 tsp ground cayenne pepper

• 2 tbsp ketchup

• 1 tbsp brown sugar packed

• 1 tbsp Dijon mustard

• sea salt

• freshly ground black pepper

• 3/4 cup boiling water

• 1 tbsp avocado oil

• 1 medium onion thinly sliced

• 1 can (400g) young jackfruit in brine or water

• 5 vegan sandwich buns for serving

Directions

• For the Coleslaw
• Stir together vinegar, sugar, salt, and pepper until sugar is dissolved.
• Place shredded cabbage in a large bowl and stir in the vinegar mixture.
• Let sit for 30 minutes at room temperature, stirring occasionally.
• For the BBQ Jackfruit
• In a bowl, stir together the chili powder, cayenne, ketchup, brown sugar, and mustard, as well as a few pinches of salt and pepper.
• Stir in the boiling water to make a sauce. Set aside.
• Heat the avocado oil in a large pan over medium-high heat. Add onion and season with salt and pepper, to taste. Cook until the onion and soft and slightly caramelized, about 5 minutes.
• Drain the jackfruit but do not rinse.
• Reduce heat to low and add jackfruit and barbecue sauce to the pan. Mash the jackfruit with the back of a fork to shred it.
• Cover and cook for 15-20 minutes, or until sauce has reduced to a thick. sticky consistency. While cooking, continue to occasionally shred the jackfruit with a fork until it resembles pulled pork.
• Serve on buns with coleslaw and enjoy!

Notes

• This recipe is suited for those who love spicy food! Reduce cayenne to 1/2 tsp or 1/4 tsp for a less spicy version.