Smoky BBQ Jackfruit 'Pulled Pork' Sandwiches

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A plant-based twist on classic pulled pork, using young jackfruit simmered in smoky barbecue sauce for tender, savory sandwiches with a hint of tang. This American-inspired vegan recipe, ready in about 35 minutes, pairs Young green jackfruit in brine, Barbecue sauce, Apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 380 cal/serving

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Ingredients

2 (20 oz cans), drained and rinsed Young green jackfruit in brine
1 cup Barbecue sauce
2 tbsp Apple cider vinegar
1 tsp Smoked paprika
1/4 cup, finely chopped Onion
1 clove, minced Garlic
4 Brioche buns
1/2 cup Shredded cheddar cheese
1/4 cup Pickled red onions

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Instructions

Step 1: Shred jackfruit with your fingers or two forks until it resembles pulled pork. Heat a skillet over medium heat, then add jackfruit, barbecue sauce, cider vinegar, and smoked paprika. Cook for 10 minutes, stirring occasionally, until sauce thickens and coats the jackfruit.
Step 2: Add onion and garlic to the skillet and cook for 3 minutes until softened and fragrant. Reduce heat to low and simmer for 5 minutes more.
Step 3: Warm brioche buns in a toaster oven. Divide jackfruit mixture between buns, top with melted cheddar cheese, and add a spoonful of pickled red onions. Serve immediately.