Smoky Pulled Jackfruit Sandwiches (Vegan BBQ Style)
The first bite hits with sweet smoke, sticky sauce, and a meaty chew that surprises everyone at the table. Vegan BBQ Jackfruit Sandwiches deliver that pulled-meat vibe using canned young jackfruit and a bold, house-style barbecue sauce. After testing this version eight times and tweaking the sauce balance, I landed on the easiest method that still tastes like a weekend cookout.
This recipe is built around three ideas: shredable jackfruit, a caramelized sauce reduction, and quick toasting for contrast. It works whether you want a fast weeknight meal or a platter for guests. I perfected the sauce and texture during recipe trials in a small test kitchen and while cooking for friends. Read on for precise timings, metric and imperial measures, and pro tips that prevent the muffled, soggy sandwiches many makers get.
Why This Recipe Works
- Jackfruit fibers mimic pulled meat when shredded, giving the right mouthfeel without soy.
- Reducing the sauce concentrates flavor and gives a sticky glaze that clings to strands.
- A short pan-fry after braising adds caramelization and removes excess water.
- Toasted buns provide textural contrast so the sandwich never feels soggy.
Ingredients Breakdown
- Young green jackfruit in brine (2 cans, 565 g / 20 oz drained total): The core “meat.” Use jackfruit in brine, not syrup. Rinse well to remove brine flavor.
- Neutral oil (2 tbsp / 30 ml): For sautéing and helping the sauce adhere. Can use sunflower or light olive oil.
- Onion (1 medium — 150 g / 5 oz), finely chopped: Adds sweetness and body. Cook until translucent for best flavor.
- Garlic (3 cloves), minced: Builds savory depth. Add near the end of sautéing to avoid bitterness.
- Smoked paprika (2 tsp / 4 g): Gives the smoky backbone without a smoker. Use sweet smoked paprika.
- Ground cumin (1 tsp / 2 g): Adds warmth and complexity.
- Tomato paste (2 tbsp / 33 g): Anchors the sauce and caramelizes when cooked.
- Vegan barbecue sauce (200 ml / 3/4 cup) — store-bought or homemade: Choose a fairly thick sauce. Thin sauces can be reduced.
- Maple syrup (1 tbsp / 15 ml) or brown sugar (1 tbsp / 12 g): Balances acidity and deepens color.
- Apple cider vinegar (1 tbsp / 15 ml): Brightens and balances sweetness.
- Soy sauce or tamari (1 tbsp / 15 ml): Adds umami and salt. For gluten-free, use tamari.
- Liquid smoke (optional, 1/4 tsp / 1 ml): Very potent — one drop more can overpower. Omit if your BBQ sauce is smoky.
- Burger buns (4 large): Toasted for texture. For gluten-free, use GF buns.
- Optional toppings: Coleslaw, pickles, sliced red onion, or fresh cilantro.
Substitutions with impact warnings:
- Tamari for soy sauce: Use tamari to make gluten-free. Flavor will be slightly less salty; taste and adjust.
- Maple syrup for brown sugar: Liquid sweeteners will slightly thin the sauce. Reduce other liquids by 1 tsp if necessary.
- Canned jackfruit in water instead of brine: May be milder; increase seasoning by 10–15%.
Brand note: If you use coarse kosher salt, measure by volume carefully. I prefer Diamond Crystal style for its light flakes; if using dense table salt, reduce by about half.
Essential Equipment
- Large skillet or sauté pan (12-inch / 30 cm): Gives room to shred and caramelize.
- Tongs and two forks: For shredding the jackfruit fibers. A bench scraper works too.
- Measuring spoons and cups plus a kitchen scale (grams): We provide both metric and imperial. Weighing dry ingredients increases consistency.
- Small saucepan: For reducing sauce if your barbecue sauce is thin.
- Baking sheet and wire rack (optional): Toast buns evenly and keep them crisp.
- Immersion blender (optional): Smooths the sauce if you prefer it silky.
If you don’t have a kitchen scale, use the provided cup measures. If you lack a large skillet, use a wide saucepan.
Serves 4. Prep time 15 minutes. Cook time 20 minutes. Inactive time None. Total time 35 minutes.
Step 1: Drain and Rinse the Jackfruit
Drain two 398 ml (14 oz) cans (about 565 g / 20 oz drained total) of young jackfruit. Rinse under cold water for 30–45 seconds to remove brine. Pat pieces dry with a clean towel. This removes excess salt and helps the jackfruit brown.
Step 2: Sauté the Aromatics
Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium heat (about 175°C / 350°F pan temp). Add 1 medium onion (150 g / 5 oz) and cook until translucent and fragrant, about 5 minutes, stirring every 30 seconds. Add 3 minced garlic cloves and cook 30–45 seconds until aromatic.
Step 3: Add Spices and Tomato Paste
Stir in 2 tsp (4 g) smoked paprika and 1 tsp (2 g) ground cumin with the aromatics. Add 2 tbsp (33 g) tomato paste and cook, stirring, for 1–2 minutes until the paste darkens and loses raw taste. This step deepens flavor.
Step 4: Shred the Jackfruit
Add the drained jackfruit to the pan. Use two forks or tongs to shred the pieces into fine strands, about 2–3 minutes of pulling and breaking. Shred until most pieces are thread-like; small chunks are fine.
Step 5: Add Sauce and Simmer
Add 200 ml (3/4 cup) vegan barbecue sauce, 1 tbsp (15 ml) maple syrup, 1 tbsp (15 ml) apple cider vinegar, and 1 tbsp (15 ml) soy sauce or tamari. Add 1/4 tsp (1 ml) liquid smoke if using. Stir, bring to a gentle simmer, and cook uncovered for 6–8 minutes, stirring every minute, until sauce thickens and clings to the jackfruit. The mixture should be sticky, not watery.
Step 6: Caramelize and Finish
Increase heat to medium-high for the last 1–2 minutes to caramelize edges, watching closely to avoid burning. Taste and adjust: more vinegar for brightness, more maple for sweetness, or a pinch of salt. Remove from heat.
Step 7: Toast Buns and Build Sandwiches
Toast 4 burger buns under a broiler or on a hot skillet until golden, about 1–2 minutes per side (watch carefully). Pile 120–140 g (4–5 oz) of the jackfruit mixture on each bottom bun. Top with coleslaw or pickles if desired. Serve immediately.
Expert Tips & Pro Techniques
- Common mistake: Not draining jackfruit well. Excess liquid prevents browning and makes the filling watery. Pat it dry.
- For deeper smoke flavor, briefly char the jackfruit in a hot, dry skillet before adding sauce. Do this for 1–2 minutes per side.
- Make-ahead: Prepare the jackfruit mixture up to 3 days in advance. Cool completely and store in an airtight container in the fridge. Reheat in a skillet with a tablespoon of water or oil.
- Professional trick: Reduce the barbecue sauce separately in a small saucepan by half to intensify flavor, then fold into jackfruit. This concentrates the sugars and creates a better glaze.
- Texture control: If you want more bite, add 1/2 cup (50 g) finely chopped king oyster mushrooms sautéed until golden and fold in.
- Avoid over-sweetening: If your store-bought sauce is very sweet, cut the maple and add an extra teaspoon of vinegar.
Storage & Reheating
- Refrigerator: Store cooled jackfruit in an airtight container for up to 4 days. Keep buns separate to avoid sogginess.
- Freezer: Jackfruit freezes well. Freeze in a flat, labeled freezer bag for up to 3 months. Thaw overnight in the fridge. Reheat directly from frozen on low heat with a splash of water; extend warming time by 5–8 minutes.
- Reheating: Reheat gently in a skillet over medium-low for 6–8 minutes until steaming, stirring every minute. For a crisp finish, spread on a baking sheet and bake at 175°C (350°F) for 8–10 minutes.
Variations & Substitutions
- Gluten-Free Version: Use tamari instead of soy sauce and gluten-free buns. All other measurements remain the same. No change in cook time.
- Spicy Chipotle: Replace smoked paprika with 1–2 tsp (2–4 g) chipotle powder and add 1 tsp (5 ml) adobo sauce. Heat increases; sauce becomes smokier.
- Coleslaw Topped: Keep the jackfruit unchanged. Top each sandwich with 60 g (¼ cup) vinegar-based coleslaw to add crunch and tang.
- Hearty Mushroom Mix: Add 100 g (3.5 oz) diced king oyster mushrooms sautéed until golden. This adds chew and umami. Use the same sauce; no time change.
- Less-Sweet Sauce: Reduce maple syrup to 1 tsp (5 ml) and add 1/2 tsp (2.5 ml) Dijon mustard for balance.
Serving Suggestions & Pairings
- Classic pairing: Serve with crisp kettle chips and dill pickles.
- Side salad: A lemony kale slaw cuts the richness. [Try our Lemon Kale Slaw recipe] for a bright side.
- Drinks: Pilsner, a hoppy IPA, or iced tea with lemon complements the smoky sauce.
- Party platter: Serve on mini slider buns with toothpicks and a bowl of extra BBQ sauce for dipping.
Nutrition Information
Per serving (serving size: 1 sandwich; makes 4 sandwiches)
- Calories: 420 kcal
- Total Fat: 12 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 820 mg
- Total Carbohydrates: 65 g
- Dietary Fiber: 6 g
- Sugars: 22 g
- Protein: 7 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my jackfruit sandwich turn out soggy?
A: Usually too much liquid. Drain and pat the jackfruit dry. Reduce the sauce until it clings to the jackfruit. Toast the buns right before assembling.
Q: Can I make this without canned jackfruit?
A: Fresh jackfruit is rare and much firmer. It works but requires longer cooking and more shredding. Canned young jackfruit in brine is easiest and most consistent.
Q: Can I double this recipe for a crowd?
A: Yes. Double all ingredients and use a very large skillet or two pans. Cook in batches to avoid steaming instead of caramelizing.
Q: Can I prepare the jackfruit the night before?
A: Yes. Make the filling, cool completely, and refrigerate up to 3 days. Reheat in a skillet and toast buns before serving.
Q: How long does this keep in the fridge?
A: The made-up jackfruit filling keeps 3–4 days refrigerated in an airtight container. Buns are best stored separately.
Q: Is this recipe high in sugar because of the BBQ sauce?
A: Store-bought sauces can add sugar. Use a lower-sugar BBQ sauce or reduce added maple syrup by half, then taste and adjust with vinegar.
Q: Can I use this jackfruit for tacos or bowls?
A: Absolutely. Use the same mixture as a taco filling or over rice bowls. Adjust toppings as desired.
Conclusion
Thanks for trying this easy pulled-jackfruit sandwich. For a gluten-free take and a slightly different method, see Vegan BBQ Jackfruit Sandwiches (Gluten-Free) – Emilie Eats. If you want another tested recipe with variations and step photos, check BBQ Jackfruit Sandwiches Recipe – Pinch of Yum.
Print
Smoky Pulled Jackfruit Sandwiches
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Vegan BBQ Jackfruit Sandwiches deliver a pulled-meat vibe using canned young jackfruit and a bold house-style barbecue sauce.
Ingredients
- 2 cans young green jackfruit in brine (565 g / 20 oz drained)
- 2 tbsp neutral oil (30 ml)
- 1 medium onion (150 g / 5 oz), finely chopped
- 3 cloves garlic, minced
- 2 tsp smoked paprika (4 g)
- 1 tsp ground cumin (2 g)
- 2 tbsp tomato paste (33 g)
- 200 ml vegan barbecue sauce (3/4 cup)
- 1 tbsp maple syrup (15 ml) or brown sugar (12 g)
- 1 tbsp apple cider vinegar (15 ml)
- 1 tbsp soy sauce or tamari (15 ml)
- 1/4 tsp liquid smoke (optional)
- 4 large burger buns
- Optional toppings: coleslaw, pickles, sliced red onion, or fresh cilantro
Instructions
- Drain two cans of young jackfruit and rinse under cold water for 30–45 seconds.
- Heat neutral oil in a large skillet over medium heat; add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 30–45 seconds.
- Stir in smoked paprika, ground cumin, and tomato paste; cook until the paste darkens, about 1–2 minutes.
- Add the drained jackfruit and shred into strands with forks or tongs.
- Mix in vegan barbecue sauce, maple syrup, apple cider vinegar, soy sauce, and liquid smoke. Simmer for 6–8 minutes until sauce thickens.
- Increase heat to medium-high for 1–2 minutes to caramelize the edges.
- Toast burger buns under a broiler or in a hot skillet until golden, about 1–2 minutes per side.
- Pile the jackfruit mixture onto the bottom buns and add desired toppings. Serve immediately.
Notes
Make-ahead: Prepare the jackfruit mixture up to 3 days in advance. Refrigerate and reheat when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 22g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg