Pulled Jackfruit Recipe - 6 Ingredient Bbq Jackfruit Sandwich
Pulled Jackfruit Recipe - 6 Ingredient BBQ Jackfruit Sandwich is a easy American (Barbecue) recipe that serves 4. 180 calories per serving. Recipe by It Doesn't Taste Like Chicken on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $11.94 total, $2.99 per serving
Ingredients
- 2 cups Young Green Jackfruit (canned in brine) (drained, rinsed, core removed and shredded)
- 1 tablespoon Olive Oil (extra‑virgin preferred)
- 1 medium Onion (sliced thin)
- 2 cloves Garlic (minced)
- 0.25 cup Vegetable Broth (can substitute water if needed)
- 0.5 cup Barbecue Sauce (store‑bought or homemade; choose a honey‑free, gluten‑free version for strict vegans)
Instructions
Prepare the Jackfruit
Open the canned young green jackfruit, drain and rinse under cold water. Slice off the tough core and shred the fibrous top pieces into bite‑size strands.
Time: PT10M
Sauté Aromatics
Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Add the sliced onion and minced garlic; sauté until the onion becomes translucent and the garlic is fragrant, about 4‑5 minutes.
Time: PT5M
Temperature: Medium‑high
Simmer the Jackfruit
Add the shredded jackfruit to the skillet, pour in ¼ cup vegetable broth (or water), stir, then cover the pan. Reduce heat slightly and let it cook for 8‑10 minutes until the jackfruit is tender.
Time: PT10M
Temperature: Medium
Mash the Jackfruit
Remove the lid and use a potato masher to lightly mash the jackfruit, breaking it into pull‑apart strands. Do not over‑mash; you want a shredded texture.
Time: PT2M
Bake with Barbecue Sauce
Preheat the oven to 400°F. Transfer the mashed jackfruit onto a large baking sheet, drizzle with ½ cup barbecue sauce and toss to coat evenly. Spread in a single layer and bake for 20 minutes, stirring halfway through, until the edges are slightly caramelized.
Time: PT20M
Temperature: 400°F
Finish and Serve
Remove the baked jackfruit from the oven, drizzle with an additional tablespoon of barbecue sauce, stir to re‑moisten, and serve hot in sandwiches, tacos, burritos or on top of coleslaw.
Time: PT3M
Nutrition Facts
- Calories
- 180
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 4 g
- Fiber
- 5 g
Dietary info: Vegan, Vegetarian, Dairy‑Free, Gluten‑Free (if using gluten‑free BBQ sauce)
Allergens: Soy (in some BBQ sauces), Honey (if BBQ sauce contains it)
Ingredient Substitutions
- Instead of Young Green Jackfruit (canned in brine): Fresh young green jackfruit (if available), Shredded jackfruit meat alternative
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Onion: Shallots, Leeks
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Vegetable Broth: Water, Chicken broth (non‑vegan)
- Instead of Barbecue Sauce: Homemade BBQ sauce, Smoky tomato sauce
Equipment Needed
- Can Opener
- Colander
- Knife
- Cutting Board
- Large Skillet or Sauté Pan
- Measuring Spoon
- Measuring Cup
- Potato Masher
- Baking Sheet
- Oven
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Use only young green jackfruit (not ripe)
- Ensure jackfruit is fully tender before mashing
- Bake long enough to caramelize the BBQ sauce without burning
Chef Tips from the Video
- For a deeper smoky taste, add ½ tsp smoked paprika with the onions.
- If you like heat, stir in ¼ tsp chipotle powder with the BBQ sauce before baking.
Troubleshooting
Jackfruit remains tough after simmering
Cover and continue cooking for an additional 5‑7 minutes, adding a splash more broth if needed.
Barbecue sauce is too watery after baking
Increase baking time by 5 minutes or spread the mixture thinner on the sheet.
Flavor is bland
Add extra BBQ sauce after baking or season with smoked paprika, liquid smoke, or a pinch of salt.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a zip‑top bag or container for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the jackfruit up to step 4, let it cool, then store in the fridge. Reheat and finish with BBQ sauce and baking when ready.
Frequently Asked Questions
What is the cultural significance and history of pulled jackfruit in American barbecue cuisine?
Pulled jackfruit is a modern plant‑based twist on traditional Southern pulled pork, created by vegans and vegetarians seeking a meat‑like texture without animal products. It has become popular in the U.S. as a sustainable, low‑fat alternative that mimics the smoky, shredded texture of classic barbecue pork.
What are the traditional regional variations of jackfruit‑based dishes in Asian cuisine?
In South and Southeast Asia, young green jackfruit is used in curries, stews, and stir‑fries, often flavored with turmeric, coconut milk, and spices. The fruit’s texture makes it a common meat substitute in vegetarian dishes across India, Thailand, and the Philippines.
How is pulled jackfruit traditionally served in vegan barbecue gatherings?
It is typically served on soft buns or rolls with coleslaw, pickles, and extra barbecue sauce, mirroring the classic pulled‑pork sandwich. It also appears in tacos, burritos, and as a topping for loaded nachos at vegan cookouts.
What occasions or celebrations is pulled jackfruit commonly associated with in vegan communities?
Pulled jackfruit is a staple at vegan barbecues, potlucks, and holiday gatherings such as Thanksgiving or Fourth of July cookouts, where it offers a familiar comfort‑food experience without meat.
What makes pulled jackfruit special or unique in American barbecue cuisine?
Its natural fibrous strands mimic shredded pork, allowing it to absorb smoky barbecue flavors while remaining low in fat and cholesterol. This makes it a unique, health‑conscious alternative that still delivers the classic BBQ mouthfeel.
What are the most common mistakes to avoid when making pulled jackfruit?
Using ripe, sweet jackfruit instead of young green; not cooking the jackfruit long enough before mashing; and skipping the oven bake, which leaves the sauce soggy and the texture less caramelized.
Why does this recipe use a brief oven bake instead of just stovetop cooking?
Baking dries out excess moisture, caramelizes the barbecue sauce, and creates a slightly crispy edge that gives the jackfruit a meat‑like bite, something a stovetop alone cannot achieve as effectively.
Can I make the pulled jackfruit ahead of time and how should I store it?
Yes. Prepare up to step 4, let it cool, then refrigerate in an airtight container for up to 4 days. Reheat, add fresh BBQ sauce, and finish the bake before serving.
What texture and appearance should I look for when the pulled jackfruit is done?
The jackfruit should be tender enough to mash easily, with visible shreds that resemble pulled pork. After baking, the edges should be slightly caramelized and the sauce glossy, not watery.
What does the YouTube channel It Doesn't Taste Like Chicken specialize in?
The YouTube channel It Doesn't Taste Like Chicken focuses on fun, fuss‑free vegan recipes that mimic classic meat dishes, often using creative plant‑based ingredients and minimal ingredient lists.
How does the YouTube channel It Doesn't Taste Like Chicken's approach to vegan cooking differ from other vegan channels?
It Doesn't Taste Like Chicken emphasizes playful, surprise‑factor dishes that convince even meat‑eaters, using simple six‑ingredient recipes and a humorous, personable style, whereas many other vegan channels focus on health‑centric or gourmet techniques.
Last updated: September 6, 2026
