BBQ Pulled Pork Sandwiches with Coleslaw Recipe
This vegan BBQ pulled pork sandwich uses jackfruit for that tender, shredded texture, paired with crunchy slaw and smoky barbecue flavor.
Ingredients
For the “Pulled Pork” Jackfruit:
- 2 cans 20 oz young green jackfruit in brine, drained and rinsed
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 cup vegan BBQ sauce
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
For the Coleslaw:
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 3 tbsp vegan mayo
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- Pinch of salt
For Serving:
- 4 sandwich buns
- Pickles optional, but recommended
Instructions
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant—smells like you're doing something right.
- Add jackfruit, paprika, cumin, salt, and pepper. Cook for 10 minutes while breaking it up with a fork until it looks like pulled meat.
- Stir in BBQ sauce and simmer for 10–15 minutes. Let it get all thick, sticky, and dramatic.
- While that magic’s happening, mix cabbage, carrots, mayo, vinegar, maple syrup, and salt in a bowl. Chill it like your ex should.
- Toast your buns—figuratively and literally.
- Load jackfruit onto the buns, pile on coleslaw, and maybe a pickle if you’re feeling extra.
- Serve immediately. Prepare for compliments and internal screaming from joy.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 25%
- Potassium: 20%
- Vitamin A: 10%
- Calcium: 8%
✨ Extra Notes/Tips
- Add hot sauce if you're spicy and single.
- Use purple cabbage for a color pop—because cute food tastes better.
- Leftover jackfruit? Toss it in tacos, wraps, or over rice.
- Don’t skip the pickle—it adds crunch and sass.
- Reheat leftovers in a skillet with extra BBQ sauce to revive the drama.