These BBQ Jackfruit Sandwiches with Avocado Slaw are a delicious, plant-based twist on the classic pulled pork sandwich.
The tender, shredded jackfruit absorbs smoky BBQ flavors beautifully, while the creamy avocado slaw adds a refreshing crunch and subtle sweetness.
Beyond taste, this recipe is packed with nutritional benefits: jackfruit provides fiber and plant-based protein, avocado contributes heart-healthy monounsaturated fats, and cashews add a satisfying crunch with essential minerals.
Low in saturated fat and naturally cholesterol-free, this meal supports a balanced diet.
Quick to prepare in about 30 minutes, it’s perfect for weeknight dinners, meal prep, or even casual entertaining.
The combination of texture, flavor, and nutrition makes this a versatile, satisfying, and guilt-free option for everyday cooking.
Must-Have Tools for Perfect Results
Large Skillet
Ideal for sautéing and simmering jackfruit evenly. A non-stick or heavy-bottomed skillet ensures even cooking and prevents sticking, making it a versatile tool for stir-fries, sauces, and more.
Mixing Bowls (Set of 3–5)
Essential for combining BBQ seasoning, marinating jackfruit, and tossing the avocado slaw. These bowls are perfect for prep, mixing, and serving, saving time and keeping your kitchen organized.
Baking Sheet
Used for roasting cashews to bring out their natural flavor. A durable, rimmed baking sheet doubles as a roasting and baking surface for veggies, cookies, and sheet-pan meals.
Forks (2 for shredding)
Perfect for pulling apart jackfruit into tender, pull-apart pieces. Beyond this recipe, they’re handy for shredding cooked chicken, beef, or vegetables with minimal effort.
Whisk
Needed to emulsify the avocado slaw dressing to a creamy consistency. A whisk is a multi-purpose tool for sauces, batters, and dressings throughout everyday cooking.
30-Minute BBQ Jackfruit Sandwiches
Ingredients
Equipment
Method
- Prepare the Jackfruit: Begin by opening the cans of young green jackfruit and draining the water completely. Rinse each piece under cold running water to remove any residual brine. Pat the jackfruit dry thoroughly using paper towels. Next, identify and remove the central core portion of each jackfruit piece—it is tougher and less fibrous, so discard it. Chop the remaining pieces into bite-sized chunks, then transfer them to a large mixing bowl.This preparation ensures your jackfruit will absorb flavors evenly and cook with a tender texture similar to pulled pork.
- Season the Jackfruit: In a small bowl, combine your BBQ seasoning ingredients—whether using a pre-made blend or the mix of brown sugar, paprika, garlic powder, salt, pepper, and chili powder. Sprinkle the seasoning evenly over the prepared jackfruit, then use your hands or a spoon to toss until every piece is coated. Proper seasoning at this stage is essential because it infuses flavor deep into the jackfruit as it cooks.
- Sear the Jackfruit: Place a large skillet over medium heat and add 1–2 tablespoons of your preferred cooking oil.Once the oil is shimmering, add the seasoned jackfruit to the skillet. Stir frequently, letting the jackfruit cook for 2–3 minutes to develop a lightly golden exterior. This step enhances flavor through the Maillard reaction, giving the jackfruit a slightly caramelized, smoky taste. If you’re making a larger batch, increase the oil slightly to prevent sticking.
- Simmer with BBQ Sauce: Pour the vegan BBQ sauce over the seared jackfruit, then add a splash of water to thin it slightly. Stir to coat all pieces evenly. Reduce the heat to low or medium-low and cover the skillet with a lid. Let the jackfruit simmer gently for 20 minutes (or up to 35 minutes for deeper flavor), stirring occasionally. During this time, the jackfruit absorbs the sauce, softens, and develops a tender, pull-apart texture. For finer shredding, use two forks to gently pull the jackfruit apart while it simmers.
- Prepare the Avocado Slaw: While the jackfruit simmers, make the avocado slaw. In a medium mixing bowl, combine the ripe avocado, maple syrup, and fresh lemon or lime juice. Whisk until smooth, then season with salt and pepper to taste. Gradually add water a teaspoon at a time to achieve a thick, pourable dressing. Add the shredded cabbage and carrot mix, tossing thoroughly until every strand is coated in the creamy dressing. Set the slaw in the refrigerator to chill until serving.
- Finish the Jackfruit: Once the jackfruit has simmered and absorbed the BBQ sauce, remove the lid and increase the heat to medium-high. Cook for 2–3 additional minutes, stirring occasionally, to slightly caramelize the sauce and give the jackfruit more texture. Taste and adjust seasoning if necessary. Turn off the heat and let it rest for a few minutes while preparing the sandwiches.
- Roast the Cashews (Optional): If using raw cashews, preheat the oven to 350°F (175°C). Toss the cashews with a light drizzle of oil and a pinch of sea salt, then spread them evenly on a baking sheet. Roast for 10–12 minutes, or until fragrant and lightly golden, stirring once halfway through. Allow to cool before adding to the sandwiches for a crunchy texture contrast.
- Assemble the Sandwiches: Slice your whole-grain or gluten-free buns in half and place the bottom halves on serving plates. Spoon a generous layer of avocado slaw onto each bun, creating a creamy, crunchy base.Add a hearty portion of the BBQ jackfruit on top, then sprinkle with roasted cashews for extra flavor and texture. Drizzle additional BBQ sauce over the jackfruit if desired, then top with the other bun halves.
- Serve and Enjoy: Serve immediately while the jackfruit is warm and the slaw is chilled. These sandwiches pair wonderfully with a simple green salad, baked fries, or pickles for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave before serving again.
Notes
- If using jackfruit in brine, rinse thoroughly to remove excess salt before cooking.
- To achieve a pulled pork-like texture, shred the jackfruit with two forks while it simmers.
- For extra smoky flavor, try adding a few drops of liquid smoke to the BBQ sauce.
- Avocado slaw can be made a few hours ahead and stored in the fridge to save time.
- Roasted cashews add crunch, but toasted sunflower seeds or pumpkin seeds can also be a tasty alternative.
- Leftover jackfruit can be reheated on the stovetop with a splash of water or extra BBQ sauce to keep it moist.
Chef’s Secrets For Maximum Flavor
The key to a deeply flavorful BBQ jackfruit lies in seasoning and cooking technique.
First, thoroughly dry the jackfruit before applying the spice mix—this ensures the seasoning clings well.
Searing the jackfruit briefly before simmering caramelizes the natural sugars, creating layers of savory-sweet flavor.
Simmering slowly with BBQ sauce allows the fruit to absorb smoky, tangy notes, making each bite rich and satisfying.
Shredding the jackfruit with forks as it cooks enhances its texture, mimicking pulled pork, while finishing on higher heat adds a touch of crispness.
Small tweaks, like a squeeze of fresh lime or a dash of smoked paprika, elevate the flavor and make this recipe truly stand out.
Serving Suggestions To Impress Guests
These sandwiches are versatile and pair wonderfully with a variety of sides. Serve with baked sweet potato fries or a fresh green salad for a lighter meal.
For extra texture, top the sandwiches with pickled red onions, jalapeños, or coleslaw.
A side of roasted vegetables or corn on the cob makes a perfect BBQ-style platter.
For entertaining, consider creating a “build-your-own” sandwich bar with extra toppings like avocado slices, extra BBQ sauce, and crunchy nuts.
This approach allows guests to customize their sandwiches while keeping prep simple for the host.
Storage Tips To Keep Fresh
Leftover jackfruit stores well for up to two days in the refrigerator in an airtight container.
To maintain its moisture, stir in a splash of water or additional BBQ sauce before reheating on the stovetop or in the microwave.
The avocado slaw should be stored separately to prevent wilting, ideally in a covered container in the fridge.
Roasted cashews remain crunchy if stored in a small airtight jar at room temperature.
For meal prep, assemble sandwiches just before serving to maintain the crisp texture of the buns and freshness of the slaw.
Frequently Asked Questions Answered Clearly
1. Can I use canned jackfruit in brine?
Yes! Young jackfruit in brine works perfectly as long as you rinse it thoroughly to remove excess salt and flavor from the liquid. This prevents the sandwich from becoming overly salty while still providing the ideal texture for shredding.
2. Is this recipe gluten-free?
Absolutely. The jackfruit, BBQ sauce, and avocado slaw are naturally gluten-free. To make the sandwiches fully gluten-free, simply choose gluten-free buns. Always double-check BBQ sauces, as some brands may contain hidden gluten.
3. How do I get a pulled pork texture?
Shredding the jackfruit with two forks while it simmers is key. Cooking it slowly in sauce allows it to soften, and finishing with high heat creates slightly caramelized edges, mimicking the texture of traditional pulled pork.
4. Can I make the avocado slaw ahead?
Yes, the avocado slaw can be prepared a few hours in advance. Keep it refrigerated in a sealed container and toss again before serving. Adding the cabbage and carrots just before serving helps maintain crunchiness if making further in advance.
5. How long will leftovers last?
Cooked jackfruit keeps in the refrigerator for up to 2 days. Reheat gently on the stove with a little water or extra BBQ sauce. The slaw should be stored separately and will last about a day, but it is freshest when served immediately.
This recipe is inspired by minimalistbaker and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.