Smoky Pulled Jackfruit Sandwiches (Vegan BBQ Style)

Tender, saucy jackfruit replaces meat in these smoky, sweet, and tangy BBQ sandwiches, delivering bold flavor and a satisfying pull-apart texture.

Scale

2 cans young green jackfruit (565 g / 20 oz total drained)
2 tbsp neutral oil (30 ml)
1 medium yellow onion, finely chopped (150 g)
3 cloves garlic, minced (about 9 g)
2 tbsp tomato paste (60 g)
½ cup ketchup (120 g)
¼ cup brown sugar (50 g)
¼ cup apple cider vinegar (60 ml)
1 tbsp soy sauce or tamari (15 ml)
1½ tsp smoked paprika (3 g)
1 tsp ground cumin (2 g)
¼–½ tsp chili powder or cayenne (0.5–1 g) to taste
1–2 drops liquid smoke (optional)
4 large vegan burger buns
Optional quick slaw: 2 cups shredded cabbage (200 g), 1 medium grated carrot (70 g), ¼ cup vegan mayo (60 g), 1 tbsp lemon juice (15 ml), salt & pepper

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Drain and shred the jackfruit. Rinse under cold water and press out excess liquid. Pull into shreds, discarding seed pieces.
Heat oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 30–45 seconds.
Add shredded jackfruit and cook for 6–8 minutes, stirring occasionally, until edges brown.
Stir in tomato paste and cook 1 minute. Add ketchup, brown sugar, vinegar, soy sauce, paprika, cumin, and chili powder. Simmer for 6–8 minutes until sauce thickens.
Preheat broiler to high. Spread jackfruit on a sheet pan and broil for 3–5 minutes until caramelized.
Toss slaw ingredients together and toast buns under the broiler for 30–60 seconds.
Assemble the sandwiches with the pulled jackfruit and slaw on the toasted buns. Serve immediately.

For a lighter slaw, use vegan yogurt instead of mayo. Make-ahead: Prepare jackfruit and slaw up to 2 days ahead. Reheat per instructions.