Jackfruit BBQ with Avocado Slaw

Calling all vegan enthusiasts and curious cooks, have you tried jackfruit? Jackfruit is a tropical fruit found in Southeast Asia, Brazil, and Africa. It is sweet and can be eaten fresh when ripe, but it also is used in its unripe state as a meat substitute. It is popular for its meaty texture, neutral flavor, and solid nutritional content.

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Cuisine
    • American
  • Course
    • Main Course
  • Suitable for diet


For the BBQ Jackfruit

  • 2 20-ounce cans young green jackfruit in water
  • 1/4 cup BBQ seasoning
  • 2 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili powder
  • 3/4 cup BBQ sauce

For the Avocado Slaw

  • 2 cups shredded cabbage + carrots
  • 1/2 ripe avocado
  • 1 lemon or lime, juiced
  • Salt and pepper to taste
  • Water to thin




Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.


Mix together BBQ seasoning and add to jackfruit. Toss to coat.


Heat a large skillet over medium heat. Once hot, add 1-2 tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.


Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a richer flavor).


Remove lid and stir occasionally.

TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.


In the meantime, make slaw by adding all ingredients except the cabbage and carrots  to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.


Once the jackfruit has simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.


Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce.

The pulled pork texture can only be achieved with the young green jackfruit canned in water. Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.