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Vegan Pulled Pork made with Jackfruit, BBQ Sauce topped with Coleslaw and homemade oil-free french fried onions
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Best Vegan BBQ Pulled Pork Sandwich (Jackfruit)

Satisfy your taste buds with this Vegan BBQ Jackfruit Pulled Pork Sandwich! Packed with smoky, tangy flavors and topped with zesty coleslaw, it's a fun and delicious twist on a classic favorite.
Course Vegan Sandwiches
Cuisine American
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 385kcal
Author Jasmin Hackmann

Ingredients

  • 3 cans a 400g jackfruit in brine or 1 can of artichoke + 450g oyster mushrooms
  • 1 large onion chopped
  • 1 garlic clove chopped
  • 1 teaspoon chilli powder or more
  • 1.5 tablespoon paprika powder sweet
  • ¾ teaspoon cumin ground
  • ½ tsp. Black pepper ground
  • 2 cups 500 ml BBQ sauce

Roasted onion

  • 2 large onions
  • 10 tablespoons of flour
  • Sea Salt

Cole Slaw

  • 10.5 oz 300 g of white cabbage in fine strips
  • 3.5 oz 100 g red cabbage in fine strips
  • 1.7 oz 50 g of carrots, grated
  • 1 small red onion finely diced
  • 2.6 75 g cashews
  • ½ cup 120 ml of water
  • 2 tablespoons white wine vinegar
  • 2 pickles super finely chopped
  • ½ teaspoon of celery seeds

Instructions

  • Prepare the Jackfruit: Drain, rinse, and shred jackfruit to resemble pulled pork; discard seeds.
  • Season the Jackfruit: Mix shredded jackfruit with onion, garlic, chili powder, cumin, black pepper, salt, BBQ sauce, and maple syrup.
  • Bake the Jackfruit: Preheat oven to 400°F (200°C). Spread jackfruit on a parchment-lined baking sheet; bake 25-30 mins, stirring halfway, until crispy and caramelized.
  • Caramelize the Onions: Cook sliced onion in a skillet with water over medium heat until golden brown, stirring frequently.
  • Prepare the Coleslaw: Mix white cabbage, red cabbage, carrots, and red onion with cashew cream and white wine vinegar.
  • Assemble the Sandwich: Toast whole wheat buns if desired; place baked jackfruit on the bottom bun.
  • Add the Toppings: Top with caramelized onions, creamy coleslaw, and sliced pickles.
  • Serve and Enjoy: Place top bun over fillings and serve immediately.

Notes

  • Use canned young green jackfruit in water or brine, not syrup, for the best texture.
  • Shred the jackfruit with a fork before cooking to mimic pulled pork.
  • If you don't have cashew cream for the coleslaw, try vegan mayo or plain coconut yogurt as a substitute.
  • Add extra BBQ sauce while cooking for a richer flavor.
  • Serve on toasted whole wheat buns for a sturdy base, and don't skip the fried onions—they add a satisfying crunch!
  • Pair with sweet potato fries or a side salad for a complete meal.

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 75g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 1322mg | Fiber: 8g | Sugar: 40g