Vegetarian Pulled Pork Barbecue Sandwich
Savor the bold, smoky flavors of a true barbecue classic—reimagined for a vegetarian lifestyle—with this Vegetarian Pulled Pork Barbecue Sandwich recipe! The star of the dish is tender young green jackfruit, shredded to mimic the texture of traditional pulled pork and infused with a mouthwatering blend of paprika, cumin, chili powder, and tangy BBQ sauce. Simmered to perfection before being piled high on toasted whole wheat buns, this plant-based masterpiece is topped with creamy coleslaw for the perfect balance of crunch and flavor. Ready in under an hour, this hearty and satisfying sandwich is ideal for vegans, vegetarians, or anyone looking to add a fun plant-based twist to their barbecue favorites. Perfect for summer gatherings or weeknight dinners, it’s a dish that delivers on taste while being surprisingly simple to make.
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Recipe Information
Ingredients
- 2 cans (14 oz each) Canned young green jackfruit
- 2 tablespoons Vegetable oil
- 1 medium, chopped Onion
- 2 minced Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 cup BBQ sauce
- 0.5 cup Vegetable broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Whole wheat hamburger buns
- 2 cups Coleslaw
Instructions
Drain and rinse the canned young green jackfruit. Cut off the core portion and discard, then use your fingers or a fork to break apart the jackfruit pieces to create a shredded texture.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until it is soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, until fragrant.
Stir in the paprika, cumin, and chili powder, cooking for another minute to toast the spices.
Add the prepared jackfruit to the skillet, and mix well to coat with the spices and aromatics.
Pour in the barbecue sauce and vegetable broth, stirring to combine all ingredients thoroughly.
Season with salt and black pepper, then lower the heat to medium-low. Cover and let it simmer for 30 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded.
Preheat your oven to 350°F (175°C). Toast the whole wheat hamburger buns on a baking sheet for 5-7 minutes, or until they're warm and slightly crispy.
Assemble the sandwiches by placing a generous portion of the pulled jackfruit on the bottom half of each bun, top with a scoop of coleslaw, and cover with the top half of the bun.
Serve immediately while warm.
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 47.6 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 4771 mg | 207% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 142.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1176 mg | 90% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5926 mg | 126% | |
*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.
