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BBQ Jackfruit Pulled Pork Sandwiches Burger

BBQ Jackfruit Pulled Pork

Author: Bianca Zapatka
This quick and easy 20-minute BBQ Jackfruit Pulled Pork Recipe is a tasty vegan meat substitute for burger, sandwiches, tacos, and vegan gyros tortilla wraps with Tzatziki! It’s loaded with flavor, tossed in barbecue sauce and the best meatless option that looks and tastes just like the real deal!
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Prep Time 5 mins
Cook Time 15 mins
Course Lunch & Dinner, Main Course, Side Dish
Servings 4 Burger, Sandwiches or Tacos

Ingredients

Pulled Jackfruit

  • 2 20 oz can young green jackfruit in brine or water (not in syrup)
  • 1 tbsp olive oil or other oil + more for frying
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 Jalapeño seeded and finely chopped (optional)
  • 1 tsp paprika
  • 2 tsp ground cumin optional
  • 1 tsp dried oregano optional
  • 1 tsp ground coriander optional
  • 1/2 tsp salt
  • 3/4 cup barbecue sauce store-bought or homemade, + more for topping

Vegan Tzatziki

  • 1/3 cucumber grated
  • 1 cup non-dairy yogurt 250g, such as soy or coconut yogurt
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • sea salt to taste
  • black pepper to taste

For Serving (optional)

Instructions 

Pulled Jackfruit

  • Drain, rinse and thoroughly dry the jackfruit. Place in a bowl. Using your fingers or forks, break apart the chunks of jackfruit into shredded pieces. Add the seasonings and the oil. Toss to combine and set aside to marinate while you cook the onion.
  • Heat the oil in a large skillet. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeño if using and cook for an additional 1 minute, until the garlic is fragrant.
  • Add the seasoned jackfruit and cook for about 3 minutes until it begins to color and crisp, stirring occasionally.
  • Add the barbecue sauce, stir and cook covered for another 10 minutes on low or until desired texture. (Add a little water as needed during cooking to make it "saucier". The jackfruit will become more tender the longer it cooks).

Vegan Tzatziki

  • Grate cucumber with the skin on. Add a generously amount of salt, and set aside for about 5-10 minutes, allowing to soak. Then squeeze out as much excess liquid as you can.
  • Add the non-dairy yogurt, salty squeezed cucumber, garlic, lemon juice, olive oil and pepper to a bowl. Stir to combine.
  • Taste and adjust seasonings as needed, adding more salt, garlic, lemon juice or some herbs if desired.

To Serve

  • Place the BBQ jackfruit pulled pork on burger buns or tortillas (*as shown in the animated picture video in my blogpost). Top with salad, fries, vegan tzatziki or other veggies and toppings you like. Serve with extra BBQ sauce!
  • Enjoy!

Notes

  • The jackfruit core and seeds do not need to be cut off and discarded because it’s just food waste! Even though it won’t shred like the other pieces, it still cooks and tastes just as "meaty".
  • I used my homemade BBQ sauce recipe, but also any store-bought BBQ sauce will do!
  • Leftover jackfruit keeps for up to a week in the refrigerator and reheats perfectly.
  • The vegan Tzatziki keeps for up to 5 days in the refrigerator, depending on which kind of yogurt you use.
  • Please read my blogpost for additional information about this recipe, such as how to store and reheat pulled jackfruit or where to buy it etc.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!