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 really 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!

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Barbecue Pulled Jackfruit Sandwiches With Mayo-Free Coleslaw

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.

Course Main Course

Cuisine American, Vegan

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 5 sandwiches

Calories 284.5 kcal

Author Ayaka

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 sugar is dissolved.
2. Place shredded cabbage in a large bowl and stir in 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.