BBQ jackfruit sandwiches have earned a regular spot in my kitchen because they’re hearty, satisfying, and easy to pull together on busy evenings. The first time I made this, I was surprised by how closely the texture of jackfruit mimics pulled pork, making it a reliable option for both plant-based eaters and meat lovers. The aroma of smoky barbecue sauce simmering with spices fills the kitchen, and the finished sandwich offers a tender, saucy bite with just the right amount of chew.

I like to serve these sandwiches for casual lunches or quick weeknight dinners, often with a side of crisp slaw or pickles. The jackfruit soaks up the sauce beautifully, and the combination of soft buns and tangy, savory filling is always a hit. It’s a practical recipe that comes together with pantry staples and canned jackfruit, making it accessible year-round.

What makes this recipe special to me is its versatility. I can adjust the spice level or swap out toppings depending on what I have on hand. Whether I’m feeding a crowd or just looking for a simple meal, these sandwiches deliver on both flavor and convenience.

Quick Facts

Why You’ll Love It

This BBQ jackfruit sandwich is a go-to for its ease and crowd-pleasing flavor. The jackfruit’s texture is remarkably similar to pulled pork, and the smoky-sweet barbecue sauce brings everything together. It’s perfect for feeding a group or meal prepping for the week.

• Plant-based and satisfying
• Quick to prepare with pantry staples
• Customizable spice and toppings
• Great for meal prep or gatherings
• Delicious hot or at room temperature

Ingredients

The ingredient list for this sandwich is straightforward and relies on canned young jackfruit, which is easy to find in most supermarkets. You’ll need a few spices, your favorite barbecue sauce, and some soft sandwich buns. I like to add a bit of onion and garlic for depth, but you can adjust the seasonings to your taste.

• 2 cans (14 oz each) young green jackfruit in water or brine, drained and rinsed
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 1 cup barbecue sauce (store-bought or homemade)
• 1/4 cup water
• 1 tablespoon apple cider vinegar
• 4 sandwich buns
• Optional toppings: coleslaw, sliced pickles, thinly sliced red onion

Step-by-Step Instructions

This recipe comes together in a single skillet, making cleanup easy. You’ll sauté the aromatics, add the jackfruit and spices, then simmer everything in barbecue sauce until the jackfruit is tender and shreddable. A quick mash with a fork breaks up the jackfruit, and then it’s ready to pile onto buns.

1. Drain and rinse the jackfruit. Use your fingers or a fork to pull apart the larger pieces, removing any seeds or tough core.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.
3. Add the garlic and cook for 1 minute, stirring frequently.
4. Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Cook for 30 seconds until fragrant.
5. Add the jackfruit to the skillet and stir to coat with the spices.
6. Pour in the barbecue sauce, water, and apple cider vinegar. Stir well to combine.
7. Reduce heat to low, cover, and simmer for 15–18 minutes, stirring occasionally, until the jackfruit is tender.
8. Uncover and use a fork or potato masher to shred the jackfruit in the pan. Simmer uncovered for 5–7 more minutes, letting the sauce thicken.
9. Taste and adjust seasoning if needed.
10. Spoon the BBQ jackfruit onto sandwich buns and top with coleslaw, pickles, or onions as desired. Serve immediately.

Chef Tips

A few small adjustments can make this sandwich even better. Here are my favorite ways to ensure great results every time.

• Use young jackfruit in water or brine, not syrup.
• Simmer longer for deeper flavor and thicker sauce.
• Add a splash of hot sauce for extra heat.
• Toast the buns for better texture.
• Double the batch for easy leftovers.

Substitutions

This recipe is flexible if you need to swap ingredients. Here are some easy substitutions to fit what you have on hand or dietary needs.

• Use homemade barbecue sauce or your favorite bottled brand.
• Substitute red onion for yellow onion.
• Swap smoked paprika for regular paprika if needed.
• Use gluten-free buns for a gluten-free option.
• Try shredded oyster mushrooms instead of jackfruit.

Storage & Reheating

Leftover BBQ jackfruit keeps well and is easy to reheat. Store components separately for the best texture, especially if making ahead.

• Store cooled jackfruit in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium heat, adding a splash of water if needed.
• Freeze cooked jackfruit for up to 2 months; thaw overnight in the fridge.
• Keep buns and toppings separate until ready to serve.
• Assemble sandwiches just before eating for best results.

Perfect Pairings

These sandwiches are great on their own, but they pair well with a variety of sides and drinks. I like to keep things simple and fresh to balance the richness of the BBQ filling.

• Creamy coleslaw or vinegar slaw
• Crispy baked potato wedges
• Chilled lager or light-bodied red wine
• Grilled corn on the cob

FAQs

Here are answers to a few common questions about making BBQ jackfruit sandwiches. This should help you troubleshoot or adapt the recipe as needed.

Nutritional Note

Nutrition will vary by sauce and bun, but each sandwich is moderate in calories and low in fat. Jackfruit is a good source of fiber, but not protein.