top of page

Jackfruit Pulled Pork

This is a recipe I make all the time to impress my meat-eating friends. Zesty BBQ sauce, quick-pickled red onions, and meaty jackfruit all packed into a fresh bun. Is there anything better? This recipe was one of the recipes that got sent out to my 'Recipe of the Week' subscribers. I send out a new recipes straight to your inbox every Sunday morning at 9am PST. Interested in checking it out? Click here.


Makes 4 large servings


  • 1 white onion, sliced

  • 2 cans jackfruit in brine or water (not syrup)

  • 3 cloves of garlic

  • 1 bag of coleslaw or roughly 3 cups of shredded cabbage/carrots

  • 1.5 cups BBQ sauce (store-bought or homemade).

  • 1 tsp sugar + another 1 tsp for the pickled onions

  • 1/4 cup vegan mayo (I use Hellman's)

  • 3 tbsp white vinegar + more for the pickled onions

  • pinch sea salt

  • 1/2 of 1 small-medium red onion

  • Optional: Liquid smoke (1-3 DROPS. It's overpowering).

  • 4 vegan buns (just check for eggs in the ingredients list, there's almost always vegan options. Choose gluten-free if needed.


  • Preheat oven to 400F.

  • Drain and rinse jackfruit and press between a clean tea towel.

  • Shred jackfruit between your fingers and slice the firm core bits into small pieces.

  • Sauté white onion in a little bit of olive oil until translucent.

  • Add minced garlic cloves and cook for 1 minute.

  • Add in jackfruit and sauté for a few minutes. Add liquid smoke if using, sea salt, and half of the bbq sauce (1/2 cup)

  • Spread in an even layer on a baking sheet and bake for 10-15 minutes until just the end bits are crispy.

  • Place in a bowl and mix in the remainder of the bbq sauce (until the desired sauciness).

To make the coleslaw:

  • Mix coleslaw with the vegan mayo, vinegar, sugar, and a pinch of salt. Stir, taste, adjust.

To make the pickled red onions:

  • Slice red onion into little strips, cut so it makes little rainbows instead of chunks. 

  • Stuff them into a small jar or container, fill the jar 3/4 of the way with vinegar, add the sugar and salt, and top with water so that all of the onions are covered. Let sit for minimum 30 minutes. 

Want to level this recipe up? Scroll down...

LEVEL-UP: Every week I am going to try and give you some extra tips that can take the recipe to the next level. I want to keep the original recipes simple so that more people have the skill-set to recreate them with success but I know lots of you are probably ready for something slightly more advanced. Let's go.

  1. We love to see it: Add some sliced avocado for some extra colour and that good-fat creaminess.

  2. Up your garnish game: Add some chopped cilantro, fresh mint, chopped pickled jalapeños, some of the jalapeño brine, and some lime juice to the coleslaw for a flavour explosion. Hot tip: Remove one of the tbsp's of vinegar if you add a tbsp of fresh lime juice. 

  3. Bulk it up: Grate about 1 cup of yam on the cheese grater side. Add it in and cook it along with the jackfruit. Same steps to keep it easy. Not only will it give you more food and extend your leftovers but you'll also be adding some sneaky veg in for the picky eaters as well as more Vitamin A, fibre, potassium, manganese, and Vitamin C.  Tag me on Instagram if you make this recipe so I can feature you. @KaitlynDickie


Want some more easy, prep-ahead recipes, check-out the 5 Day Vegan Meal Plan I just launched. This meal plan includes breakfast, lunch, dinner, and snacks that all have gluten-free options as well. Many of the recipes can be prepped ahead and frozen to help you save even more time. In this meal plan, you will get a full categorized grocery list that includes exact measurements to allow for bulk shoppers and solo-diners alike. ONLY $9.99.

Find it HERE.


bottom of page