The BBQ Jackfruit Sandwich is a plant-based masterpiece that delivers smoky, savory flavors in every bite.
Tender, shredded jackfruit mimics the texture of pulled pork, soaking up a rich, tangy barbecue sauce that’s both sweet and spicy.
Ready in just 50 minutes, this dish is perfect for a quick yet satisfying meal that feels indulgent without the heaviness.
Each sandwich is a harmony of textures, from the soft, toasted bun to the juicy jackfruit and crisp coleslaw topping.
The bold, smoky aroma will fill your kitchen, promising a feast that’s as comforting as it is exciting.
Whether you’re a seasoned vegan or just exploring meatless options, this recipe is a crowd-pleaser that proves plant-based eating can be deliciously bold and effortless.
What You’ll Need for BBQ Jackfruit Sandwiches?
- BBQ Sauce:
- 2 chipotle peppers (from a can of chipotles in adobo sauce)
- 2 tablespoons adobo sauce
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Freshly ground black pepper (to taste)
- Jackfruit:
- 1 (20-ounce) can un-ripe jackfruit, drained (shred with hands, discard hard cores)
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- ¼ teaspoon sea salt
- ½ cup water
- Quick Slaw:
- 2 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- ½ tablespoon fresh lime juice
- ½ teaspoon extra-virgin olive oil
- Sea salt and freshly ground black pepper (to taste)
- For Serving:
- 8 slider buns or 6 hamburger buns
- Desired fixings (pickles, mustard, serrano peppers, etc.)
How to Make BBQ Jackfruit Sandwiches?
- Make the BBQ Sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.
- Prepare the Jackfruit: Shred the jackfruit pieces with your hands, discarding any harder core pieces. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and salt, and cook for 8–10 minutes, stirring occasionally, until soft. Reduce heat if needed.
- Cook the Jackfruit: Add the shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally. If it sticks, add a splash of water. Stir in ½ cup water and half the BBQ sauce. Turn heat to low, cover, and simmer for 20 minutes.
- Finish the Jackfruit: Remove the cover and stir in half of the remaining BBQ sauce. Reserve the rest for serving.
- Make the Slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper. Toss well.
- Assemble the Sandwiches: Serve the jackfruit on buns with the reserved BBQ sauce, slaw, and your desired fixings. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your BBQ Jackfruit Sandwich with creative sauces and toppings! Try adding a drizzle of spicy mayo (mix mayo with sriracha) or a tangy avocado crema (blend avocado, lime juice, and yogurt).
For toppings, pickled jalapeños, sliced serrano peppers, or a handful of crispy fried onions add a delightful crunch and flavor boost.
Serve It Up: Creative Serving Suggestions
This sandwich is versatile! Serve it as sliders for a party or as a hearty main dish with sweet potato fries or a side salad.
For a lighter option, skip the bun and serve the jackfruit and slaw over a bed of greens or in lettuce wraps. Don’t forget to offer extra BBQ sauce on the side for dipping!
Make It Last: Storage and Reheating Tips
Store leftover jackfruit and slaw separately in airtight containers in the fridge for up to 3 days. To reheat, warm the jackfruit in a skillet over medium heat with a splash of water to keep it moist.
The slaw is best served fresh but can be enjoyed cold the next day—just give it a quick toss before serving.
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap the jackfruit for pulled mushrooms or shredded tofu for a different texture.
For a sweeter BBQ sauce, add a tablespoon of maple syrup or brown sugar. If you’re short on time, use store-bought BBQ sauce and coleslaw mix for a quicker version.
Quick Tips: Time-Saving Hacks
To save time, prep the BBQ sauce and shred the jackfruit the night before. Use a pre-shredded cabbage mix for the slaw to cut down on chopping.
If you’re in a rush, simmer the jackfruit for just 10 minutes instead of 20—it’ll still be delicious, just slightly less tender.
BBQ Jackfruit Sandwich
Ingredients
BBQ Sauce
- 2 chipotle peppers from a can of chipotles in adobo sauce
- 2 tablespoons adobo sauce
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Freshly ground black pepper
Jackfruit
- 1 (20-ounce) can un-ripe jackfruit, drained
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- ¼ teaspoon sea salt
- ½ cup water
Quick Slaw
- 2 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- ½ tablespoon fresh lime juice
- ½ teaspoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
For serving
- 8 slider buns, or 6 hamburger buns
- Desired fixings, pickles, mustard, serrano peppers, etc.
Instructions
- Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.
- Prepare the jackfruit by shredding the pieces with your hands, discarding any harder pieces of the core. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the ½ cup water and half the BBQ sauce. Turn the heat to low, cover, and simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving.
- Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.
- Serve the sliders on the buns with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings.