BBQ Jackfruit Sandwich
Sandwiches
Ingredients:
- 1 can (400 g / 14 oz) jackfruit
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 180 ml (¾ cup) BBQ sauce
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp turmeric powder
- ¼ tsp black pepper
- salt to your taste
Equipments:
- Two forks (for shredding)
- Large skillet or saucepan
- Knife and cutting board
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Prep the Jackfruit
Drain and rinse 1 can (400 g / 14 oz) jackfruit. Use your hands or a fork to shred the jackfruit into pulled, stringy pieces. Pat dry with paper towels. - Sauté the Base
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion and cook for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 more minute. - Spice and Cook
Add the shredded jackfruit to the skillet. Stir in 1 tsp chili powder, 1 tsp paprika, ½ tsp turmeric powder, ¼ tsp black pepper, and salt to taste. Cook for 5–7 minutes, stirring occasionally. - Add BBQ Sauce
Pour in 180 ml (¾ cup) BBQ sauce and stir to coat evenly. Cook for a further 5–10 minutes, pressing the jackfruit with a spatula to shred further, until the sauce caramelizes and the edges get crispy. - Serve
Pile onto buns, tacos, or rice bowls. Top with coleslaw, pickles, or your favorite toppings.
Notes:
Use young green jackfruit in brine or water, not ripe jackfruit in syrup. Ripe jackfruit is too sweet and soft for this recipe.
Drain and rinse jackfruit well, then shred each piece by pulling it apart with two forks before cooking.
Tips:
Let the jackfruit cook undisturbed for 3–4 minutes before stirring for better caramelization and texture.
Toast the buns for best texture contrast against the saucy filling.
Storage:
The cooked jackfruit filling keeps in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat on the stovetop or microwave.
Swaps:
Jackfruit can be swapped for pulled mushrooms or lentils for a different texture. Any BBQ sauce works.
BBQ Jackfruit Sandwich
Ingredients:
- 1 can (400 g / 14 oz) jackfruit
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 180 ml (¾ cup) BBQ sauce
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp turmeric powder
- ¼ tsp black pepper
- salt to your taste
Features:
Instructions:
- Prep the Jackfruit
Drain and rinse 1 can (400 g / 14 oz) jackfruit. Use your hands or a fork to shred the jackfruit into pulled, stringy pieces. Pat dry with paper towels. - Sauté the Base
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion and cook for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 more minute. - Spice and Cook
Add the shredded jackfruit to the skillet. Stir in 1 tsp chili powder, 1 tsp paprika, ½ tsp turmeric powder, ¼ tsp black pepper, and salt to taste. Cook for 5–7 minutes, stirring occasionally. - Add BBQ Sauce
Pour in 180 ml (¾ cup) BBQ sauce and stir to coat evenly. Cook for a further 5–10 minutes, pressing the jackfruit with a spatula to shred further, until the sauce caramelizes and the edges get crispy. - Serve
Pile onto buns, tacos, or rice bowls. Top with coleslaw, pickles, or your favorite toppings.
