Jackfruit Pulled Pork
Smoky, caramelized jackfruit and onions tossed in tangy BBQ sauce, piled high on a bun and topped with creamy poppyseed coleslaw. This jackfruit pulled pork is an easy vegan weeknight dinner that comes together in just 20 minutes.
Print TRADITIONAL Recipe
Servings: 4
INGREDIENTS
- 1 Small Onion
- 1 Can Jackfruit in Brine
- 1-2 tbsp Olive Oil
- 1 Cup BBQ Sauce
- 1 Bag Cabbage Coleslaw Shreds 14 oz
- ½ Bottle Brianna's Poppyseed Dressing
- Salt & Pepper To Taste
- 4 Hamburger Buns
INSTRUCTIONS
- Cut onion into thin slices.1 Small Onion
- Drain and roughly chop the jackfruit.1 Can Jackfruit in Brine
- Heat 1-2 tbsp olive oil (or a generous drizzle) in a sauté pan over medium heat.1-2 tbsp Olive Oil
- Add onions and cook about 3 minutes, until slightly translucent.
- Add chopped jackfruit and cook about 10 minutes, until slightly charred, stirring often and using the spatula to break up the chunks into smaller pieces.
- Add BBQ sauce (most brands are vegan - just double-check your label) and cook an additional 2 minutes, until slightly caramelized, stirring often.1 Cup BBQ Sauce
- While jackfruit is cooking, prepare coleslaw: place cabbage shreds into a large bowl, add Brianna's Poppyseed Dressing and mix well to fully combine, adding more if desired. Season with salt and pepper to taste and set aside.1 Bag Cabbage Coleslaw Shreds, ½ Bottle Brianna's Poppyseed Dressing, Salt & Pepper
- Once jackfruit has caramelized with the BBQ sauce, turn off heat and mix well.
- Add desired amount of jackfruit mixture to each bun.4 Hamburger Buns
- Top with coleslaw or serve on the side.