A vegan version of pulled pork sandwiches using jackfruit and homemade peach bourbon barbecue sauce. Serve with avocado and an easy cabbage slaw for a real good time.
Have you heard of or tried jackfruit? It’s simply the craziest thing. Jackfruit comes from a tree that’s related to fig and mulberry trees, is native to Southeast Asia, and has been a part of Asian and Indian cuisine for centuries. Jackfruit is encapsulated in a pod that looks a lot like a green spiky mango. Jackfruit comes raw canned or pre-marinated and packaged. To me, jackfruit fresh from the can resembles an extraterrestrial version of artichoke hearts, all tentically and alien-like.
When you pull apart the little tendrils, jackfruit resembles the look and texture of pulled pork. Because the fruit itself is mild/briny in flavor, it can easily be spiced or sauced to fit your palate. Jackfruit is an awesome vegan meat replacer for any meatless meal. As we all know, I’m a carnivorous being, but I can get fresh n’ funky with some jackfruit, yes’m I can. You can also use jackfruit for mock “tuna” salads, add it to soup, roast it, and/or use it in any of the same ways you would use pulled pork, or shredded chicken or beef.
My favorite part about jackfruit is it not only contains potassium and Vitamin B6, but it also contains protein, making an all-natural grain-free, gluten-free, legume-free method of getting vegan protein. Insert fist bump emoji here. If you’re interested in learning more about jackfruit, check out this great article I found on NPR.
You can pick up cans of jackfruit in the natural food section of your grocery store, or find it pre-marinated in sealed packages. I buy cases of jackfruit on Amazon because I go through it pretty quickly.
These BBQ pulled jackfruit sandwiches are a spinoff of – you guessed it – BBQ pulled pork sandwiches. I whipped up some homemade Peach Bourbon BBQ sauce for these sammies, based off of the Maple Bourbon Barbecue Sauce I posted last year If there’s a super special homemade Q sauce in your life, you can use that instead. Or even store-bought. You do you and you Q how you want to Q, mmkay? Generally, I use ⅓ cup of BBQ sauce for every 14-ounce can of jackfruit – you can adjust up or down as needed.
The BBQ sauce can be made a few days ahead of time, as can the cabbage slaw. To lighten the prep load for this recipe, make the sauce and slaw ahead of time. The barbecue sauce will last 2 to 3 weeks in your refrigerator, so long as it is properly sealed in a jar.
I dolloped the BBQ jackfruit on top of toasted multi-grain buns (you can go for GF buns) with fresh slices of peach, avocado, and a simple cabbage slaw. You can 200% use the BBQ jackfruit in burritos, bowls, or on top of a green salad. It’s versatile, my friends!
E’ery body get jacked!