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Barbecue Jackfruit Sandwiches with Cabbage Slaw

Barbecue jackfruit sandwiches with cabbage slaw are smoky, saucy, pulled-pork-style sandwiches made by baking shredded jackfruit in BBQ sauce. Crispy cabbage slaw adds a cool crunch that balances the caramelized, thickened sauce for an easy, plant-based meal.
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Prep Time 20 minutes
Cook Time 55 minutes
chill time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the BBQ Jackfruit
  • 2 can (20 oz each) young green jackfruit in water or brine
  • 1 tbsp olive oil
  • 1 small yellow onion
  • 3 clove garlic cloves
  • 1 cup BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 1 salt to taste
For the Cabbage Slaw
  • 2 cup green cabbage thinly shredded
  • 1 cup purple cabbage thinly shredded
  • 1 medium carrot julienned or grated
  • 3 tbsp mayonnaise or vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 0.5 tsp celery salt
  • 1 salt to taste
  • 1 pepper to taste
For Serving
  • 4 brioche or sturdy sandwich buns toasted
  • 1 pickled jalapeños or pickles (optional)

Equipment

  • 1 large oven-safe skillet

Method
 

Shred and season the jackfruit
  1. Preheat the oven to 400°F. Pat the young green jackfruit dry, then use your hands or two forks to shred the pieces, discarding any hard core bits.
  2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the small yellow onion and cook for 4–5 minutes until softened, then add the garlic and cook 1 minute more.
  3. Add the shredded jackfruit to the skillet. Stir in smoked paprika, garlic powder, onion powder, and black pepper and cook for 3 minutes, stirring frequently.
Bake the BBQ jackfruit
  1. Pour in the BBQ sauce, apple cider vinegar, and brown sugar. Stir well to coat the jackfruit completely.
  2. Transfer the skillet to the oven and bake at 400°F for 20–25 minutes. Look for slightly caramelized edges and a thickened sauce, then remove and stir.
Make the cabbage slaw
  1. Combine the green cabbage, purple cabbage, and medium carrot in a large bowl. In a small bowl, whisk together mayonnaise or vegan mayo, apple cider vinegar, honey or maple syrup, and celery salt, then pour over the cabbage and toss to coat.
  2. Season the slaw with salt and pepper to taste. Refrigerate until ready to serve, about 30 minutes, for a crisp, cool crunch.
Assemble and serve
  1. Toast the brioche or sturdy sandwich buns until golden brown, about 2–3 minutes under the broiler. Keep an eye on them so the tops don’t burn.
  2. Pile the BBQ jackfruit onto the bottom bun, top generously with cabbage slaw, and add pickled jalapeños or pickles if desired. Serve immediately while the jackfruit sauce is hot and glossy.

Notes

For the best pulled-jackfruit texture, shred only the tender pieces and discard any hard cores so the strands bake down into saucy, chewable bits. Store leftover BBQ jackfruit covered in the fridge for 3–4 days and rewarm in a skillet over low heat; freeze up to 2 months (slaw doesn’t freeze well). Keep it plant-based by using vegan mayo for the slaw.