BBQ Pulled Jackfruit

BBQ Pulled Jackfruit

BBQ pulled jackfruit is a classic vegetarian/ vegan alternative to BBQ pulled pork. Jackfruit is the largest tree-borne fruit in the world, and is native to South and South East Asia. The ripened jackfruit is sweet and can be used in desserts, however this recipe calls for unripe jackfruit. The unripe fruit is popular in curries and salads due to it’s ‘meaty’ texture and mild flavour. It is excellent for soaking up flavours, and when slow cooked you can pull in apart to create soft strands of full flavoured fruit, which is why it is perfect for vegetarian BBQ pulled jackfruit. You can buy tinned young jackfruit in most Asian supermarkets.

BBQ Pulled Jackfruit

BBQ Pulled Jackfruit

You can use a shop bought BBQ sauce, or make your own using the recipe below. Just follow stages 1 and 2 and add the shop bought sauce at stage 3 and add enough water to cover the jackfruit. This recipe will make enough for 2-3 people and is easily doubled.


  • 565g/ 20 oz CanYoung Jackfruit in Brine
  • 1 tbsp Olive Oil
  • 1 Onion
  • 4 Cloves of Garlic

Homemade BBQ Sauce

  • 5-6 Sprigs Fresh Thyme (or 1 tbsp dried)
  • 1 tsp Smoked Paprika
  • 2 tsp Smoked Chilli
  • 2 tsp Vegan Worcester Sauce
  • 2 tbsp Molasses
  • 2 tbsp of American Mustard
  • 2 tbsp Ketchup
  • 2 tbsp Cider Vinegar
  • 250ml Bouillon
  • 1 tbsp Soya Sauce/ Tamari for gluten free
  • 2 tbsp Maple Syrup
  • 2 Shots Dark Rum, we recommend Pirate’s Grog
  1. Drain the brine from the jackfruit can and wash in a few rounds of water to remove some of the salt.
  2. Heat a deep pan and add a splash of olive oil. Finely dice the onion and garlic and add to the pan with the jackfruit. Cook for about 10 minutes, stirring occasionally until the onion has softened and is browning.
  3. Stir in the BBQ ingredients, homemade or shop bought. If using shop bought add enough water to cover the jackfruit.
  4. Cover and simmer for about an hour on a low – medium heat, or until all the sauce has thickened.
  5. When it is ready you should be able to tear the jackfruit apart with a fork, and the sauce is a nice sticky BBQ

Serve the BBQ pulled jackfruit in Light Brioche Buns which have been pan toasted in a little butter for vegetarian sliders, or with tacos and fresh coleslaw. Or try serving in cabbage leaves like my Baked 5 Bean and Almond Falafel recipe for a gluten free or healthier option.

BBQ Pulled Jackfruit


  1. This looks amazing. I can’t wait to try it out. 😀

  2. Wow! Amazing pics and great recipe. Keep up the good work.

  3. Now this is a food blog to die for, incredible work guys, im impressed to the T

  4. This looks amazing! Can I ask, if you’re using shop bought sauce, how much do you recommend putting in?

    • Hi Lucy I made the sauce myself but you can definitely use a shop bought sauce. It would depend on the brand of bbq sauce but it does need to be quite liquid. Perhaps try half a cup with 250ml of stock. If it doesn’t have enough flavour add a little more.

  5. You can also make it with the ripe jackfruit if you prefer a sweeter flavor. I make this all the time (I live in Thailand, so jackfruit is a normal, everyday thing for us :), and it’s fabulous with both unripe and ripe fruit. I just usually serve the sweeter one with a side dish that’a bit more savory (lovely with french fries 🙂 Like your BBQ recipe tho, as I’m lazy and usually just buy store brand 🙂

  6. Using jackfruit in place of pulled pork is a great idea! So happy I stumbled upon your blog. Will have to try this, as we have jackfruit trees, and I’m vegetarian. Thank you so much ^^

  7. Does anyone know if the main supermarkets stock this item?

    • Hi Emma, the larger UK supermarkets do such as Tesco Extra, it will be in the World Foods isle. Otherwise you can get it in Asian supermarkets. Let me know how you get on, thanks for reading. Danni

    • Hi Emma. You can also get it in Asian type shops. Even here in Hull our well stocked Continental Stored on Princes Avenue stocks green jackfruit which they get in fresh once a week and have it canned in brine @£1.25



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