Vegan Pulled Pork Barbecue Sandwich
Experience the smoky, tangy goodness of classic barbecue in a plant-based twist with this Vegan Pulled Pork Barbecue Sandwich recipe. Made with young green jackfruit, this versatile fruit mimics the texture of shredded pork perfectly when seasoned with smoked paprika, chili powder, and cumin. A rich vegan barbecue sauce and a hint of apple cider vinegar bring bold BBQ flavors to every bite. Served on fluffy vegan hamburger buns and optionally topped with crunchy coleslaw, this sandwich is an irresistible centerpiece for casual dinners, summer cookouts, or game-day spreads. With just 15 minutes of prep and a simple skillet cooking method, this vegan barbecue recipe is easy, satisfying, and packed with flavor. Perfect for vegan barbecue lovers and anyone looking for a delicious, meat-free alternative!
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Recipe Information
Ingredients
- 2 14-ounce cans Canned young green jackfruit in brine
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 cup Vegan barbecue sauce
- 1 tablespoon Apple cider vinegar
- 6 pieces Vegan hamburger buns
- 2 cups Coleslaw (optional, for serving)
Instructions
1. Drain and rinse the canned jackfruit thoroughly to remove the brine.
2. Using a clean kitchen towel or paper towels, pat the jackfruit pieces dry to remove excess moisture.
3. Using your fingers or two forks, shred the jackfruit pieces until they resemble pulled pork.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the finely chopped onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
7. Stir in the smoked paprika, ground cumin, and chili powder; cook for 30 seconds to bloom the spices.
8. Add the shredded jackfruit to the skillet, stirring to coat with the spice mixture.
9. Pour in the vegan barbecue sauce and apple cider vinegar, stirring to combine all ingredients thoroughly.
10. Reduce the heat to low, cover, and let the mixture simmer for 25-30 minutes, stirring occasionally, until the jackfruit is tender and infused with the barbecue flavors.
11. Toast the vegan hamburger buns lightly.
12. To assemble the sandwiches, place a generous amount of the vegan pulled jackfruit on each bun.
13. Top with optional coleslaw for added crunch and flavor.
14. Serve immediately and enjoy!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 28.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
