A great vegan pulled pork Bbq substitute is jackfruit

Ingredients

• 2 cans (20 oz each) Young Green Canned Jackfruit (drained, rinsed, and squeezed dry; pull apart into shreds)
• 1 tablespoon Olive Oil (for sautéing)
• 1 tablespoon Apple Cider Vinegar (adds brightness to the jackfruit)
• 1 tablespoon Fresh Lemon Juice (freshly squeezed)
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt‑Free Multi‑Spice Blend (any all‑purpose seasoning without added salt)
• ½ teaspoon Sea Salt
• 1 tablespoon Maple Syrup (pure, for a hint of sweetness)
• ½ cup Barbecue Sauce (store‑bought or homemade; choose a gluten‑free version if needed)
• 6 large leaves Collard Green Leaves (rinsed, stems trimmed, pat dry)
• 2 cups Green Cabbage (shredded)
• ½ cup Carrot (shredded)
• ¼ cup Plain Raw Yogurt (for a creamy, dairy‑based coleslaw dressing)
• 1 teaspoon Apple Cider Vinegar (for coleslaw)
• ¼ teaspoon Sea Salt (for coleslaw)
• ¼ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Pickles (sliced; optional)
• 1 small Tomato (sliced; optional)

Instructions

1. Drain and Dry the Jackfruit

   Open the cans, pour the jackfruit into a colander, rinse quickly, then press firmly with a kitchen towel to squeeze out as much liquid as possible.

   Time: PT5M

2. Shred the Jackfruit

   Using your hands or two forks, pull apart the jackfruit pieces into bite‑size shreds that resemble pulled pork.

   Time: PT3M

3. Sauté the Jackfruit

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the shredded jackfruit, 1 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tsp garlic powder, 1 tsp salt‑free multi‑spice, ½ tsp sea salt, and 1 tbsp maple syrup. Stir to coat evenly.

   Time: PT12M

   Temperature: Medium heat

4. Add Barbecue Sauce

   Pour ½ cup barbecue sauce over the browned jackfruit, stir well, and let it simmer for another 3‑4 minutes so the sauce thickens and clings.

   Time: PT4M

   Temperature: Medium heat

5. Prepare the Yogurt Coleslaw

   In a mixing bowl combine 2 cups shredded green cabbage, ½ cup shredded carrot, ¼ cup plain raw yogurt, 1 tsp apple cider vinegar, ¼ tsp sea salt, and ¼ tsp black pepper. Toss until evenly coated.

   Time: PT5M

6. Prep the Collard Green Wraps

   Rinse the collard leaves under cold water, pat dry, and trim the thick central stem. If the leaves are stiff, microwave them for 15 seconds to soften.

   Time: PT3M

7. Assemble the Wraps

   Lay a collard leaf flat, place a generous spoonful of the BBQ jackfruit in the center, add a mound of yogurt coleslaw, and optional sliced pickles or tomato. Fold the sides over and roll tightly like a burrito.

   Time: PT5M

8. Serve

   Plate the wraps, drizzle any extra BBQ sauce on top, and enjoy immediately while warm.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Young Green Canned Jackfruit: Shredded jackfruit (fresh)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
• Instead of Fresh Lemon Juice: Lime juice
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Salt‑Free Multi‑Spice Blend: Paprika + cumin + onion powder
• Instead of Sea Salt: Kosher salt
• Instead of Maple Syrup: Agave nectar, Honey (if not vegan)
• Instead of Barbecue Sauce: Homemade BBQ sauce
• Instead of Collard Green Leaves: Kale leaves, Swiss chard leaves
• Instead of Green Cabbage: Red cabbage
• Instead of Carrot: Apple (julienned)
• Instead of Plain Raw Yogurt: Greek yogurt, Vegan coconut yogurt
• Instead of Apple Cider Vinegar (for coleslaw): White wine vinegar
• Instead of Sea Salt (for coleslaw): Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Pickles: Capers
• Instead of Tomato: Red bell pepper strips

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Colander or Fine Mesh Sieve
• Mixing Bowl
• Wooden Spoon or Spatula
• Kitchen Towel

Critical Steps — Do Not Skip

• Squeezing out excess liquid from the canned jackfruit
• Cooking the jackfruit until nicely browned
• Softening collard leaves to prevent tearing

Chef Tips from the Video

• Add a pinch of smoked paprika to the jackfruit seasoning for extra depth.
• Use a high‑quality, low‑sugar BBQ sauce to keep the dish balanced.
• For extra crunch, toss a handful of toasted pumpkin seeds into the coleslaw.

Troubleshooting

Storage

Refrigerator: Store leftover jackfruit and coleslaw in airtight containers for up to 3 days.

Freezer: Not recommended for collard wraps; jackfruit can be frozen for up to 2 months.

Room temperature: Consume assembled wraps within 2 hours of preparation.

Make-Ahead Tips

• Prepare the yogurt coleslaw up to 24 hours ahead; keep refrigerated.
• Cook the seasoned jackfruit a day before and reheat gently before assembling.
• Collard leaves can be washed, trimmed, and stored in a damp paper towel in the fridge.

Frequently Asked Questions