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Easy BBQ Pulled Jackfruit

Soft and juicy pulled jackfruit is gently roasted and coated with a gorgeous smoky BBQ sauce that is sure to convert even meat lovers to this delicious vegan pulled pork alternative.
Course Main Course
Cuisine American
Keyword jackfruit pulled pork, pulled jackfruit, vegan pulled pork, vegetarian pulled pork
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 228kcal
Cost $8


  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 14 oz or 400 g jackfruit in brine, NOT syrup, drained
  • 3 cloves garlic minced
  • ½ cup water
  • 2/3 cup vegan BBQ sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • Salt and pepper to taste


  • Heat olive oil in a large skillet or frying pan over medium-high heat. Add chopped onion and sautée for one or two minutes, then add the drained jackfruit and minced garlic. If you’re using fresh jackfruit check out how you can prepare it. Cook for about 5 more minutes, stirring occasionally. Then preheat the oven to 400 F or 200 C.
  • Add water, vegan BBQ sauce, smoked paprika, garlic powder and mustard powder and let cook for 10 more minutes or until water is mostly adsorbed.
  • Spread the jackfruit across a baking tray lined with parchment paper. Break it apart with a potato masher, spoon or fork until it looks pulled. Roast for about 10 minutes, then turn the broiling on and continue to roast for five more minutes until some of the strands are a bit burned on top. If desired, add a bit more BBQ sauce before serving.


Cook’s Tips

  • This jackfruit pulled pork can be stored in an airtight jar in the fridge for up to 3 days.
  • You can freeze it an airtight bag or container for up to 3 months.
  • Add more water if your pulled pork looks too dry. If you added too much water, you can always evaporate the excess letting it cook it for a minute or two longer.
  • Use it as a filling for tacos, tortillas, wraps and sandwiches (try vegan pulled pork sandwich) or as a topping for pizzas, Buddha bowls, stews, soups and chilis.

Recipe Variations

  • Add ½ teaspoon cornstarch to create a saucy consistency for your taco meat. Mix the starch into the seasoning and add a few tablespoons of water before adding the mixture to the skillet.
  • Avocado oil or other neutral oils can be substituted for olive oil. If you don’t want to use oil, add 2-3 tablespoons of water to the skillet instead.
  • You can use this pulled pork rub instead of the spices used in the recipe. I would omit brown sugar, since the BBQ sauce already contains it.


Calories: 228kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 495mg | Potassium: 625mg | Fiber: 3g | Sugar: 36g | Vitamin A: 462IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 1mg