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BBQ Pulled Jackfruit

(recipe, Jennifer Busby)

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When simmered in barbecue sauce for hours, jackfruit — a tropical Asian fruit — is practically indistinguishable from pulled pork.


  1. 1 20.0 oz. can young jackfruit or 1 medium jackfruit, cooked halfway (see Note)
  2. 3 garlic cloves
  3. 1 Tbsp. olive oil
  4. Salt, to taste
  5. ½ cup of your favorite BBQ sauce
  6. Shredded cabbage or vegan coleslaw
  7. Hamburger buns (see Note)


  1. Drain the jackfruit and rinse several times to wash away brine. Squeeze out as much excess moisture as possible.
  2. In a saucepan, sauté the garlic in the oil. Add the drained jackfruit and salt to taste. Cook 3 to 4 minutes over medium heat.
  3. Turn the heat to very low, add the BBQ sauce, and mix well. Cook for 1 hour, stirring occasionally and adding more sauce or water if the jackfruit looks dry.
  4. When cooked, the jackfruit should be tender and fall apart easily. Shred it with a fork and set it aside to rest for several hours or overnight in the fridge. (The resting time gives the flavors a chance to meld and mellow, and for any lingering briny taste to disappear.)
  5. Reheat gently before serving on toasted buns with shredded cabbage.


Precooked, canned jackfruit is readily available in Asian markets. Buy it packed in brine, not sugar syrup. Whole raw jackfruit can be found in some African markets. Raw, unripe jackfruit contains mild toxins that must be cooked and rinsed away before consumption. To prepare it for this recipe, wear gloves and remove the bumpy outer skin of the fruit. Chop the flesh into chunks and cook in a pressure cooker with a small amount of water and salt. After the second whistle, remove from the heat and allow the jackfruit to cool. Proceed with the recipe above. Ezekiel and Dave’s Killer Bread both make delicious vegan hamburger buns. If you can’t find these brands locally, use any large roll made without added dairy (milk or whey) or honey.