Vegan Jackfruit 'Pulled Pork' Sandwiches

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

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.

Shredded jackfruit simmered in smoky barbecue sauce, piled onto toasted brioche buns for a plant-based twist on classic pulled pork. This American-inspired vegan recipe, ready in about 35 minutes, pairs young jackfruit in brine, smoked paprika, barbecue sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

2 cans (20 oz total) young jackfruit in brine
1 tsp smoked paprika
1/2 cup barbecue sauce
1 tbsp apple cider vinegar
4 brioche buns
1/2 avocado
1/4 cup red onion

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Instructions

Step 1: Drain and rinse 2 cans (20 oz total) young jackfruit thoroughly, then shred with your fingers or a fork into fine strands, removing any tough cores.
Step 2: Heat 1 tbsp oil in a saucepan over medium heat. Add shredded jackfruit and 1 tsp smoked paprika, cooking for 3 minutes until slightly golden.
Step 3: Stir in 1/2 cup barbecue sauce and 1 tbsp apple cider vinegar, reducing heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and coats the jackfruit (it should pull apart easily).
Step 4: Slice 1/2 avocado and thinly slice 1/4 cup red onion. Toast 4 brioche buns until golden, then layer with jackfruit mixture, avocado, and red onion slices.