Pulled Barbecue Jackfruit

Cooking time
Serves4-6 people
Pulled Barbecue Jackfruit

Huge, green, knobbly jackfruit are grown in South America and Asia, where they can be as big as 35kg each. We've gone for a slightly smaller portion in this vegan version of pulled pork. The fruity pineapple-ish flesh pairs perfectly with smoky barbecue sauce, and is delicious piled into buns with fresh green leaves or crisp coleslaw.

2 ratings
layout 2 comments


  • 1 tbsp smoked paprika
  • 2 tbsp tomato ketchup
  • 1 tbsp Demerara sugar
  • 1 tbsp Dijon mustard
  • Sea salt
  • Freshly ground pepper
  • 4-6 burger buns
  • 1 onion
  • 400g tin of jackfruit
  • 200ml boiling water
  • 1 tbsp olive oil
  • Mixed salad leaves, coleslaw or avocado, to serve

*Here are some Slaw tips if you want to make a slaw to go in your bun.

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1. Fill and boil your kettle. Add 1 tbsp smoked paprika to a large bowl or jug and stir in 2 tbsp tomato ketchup, 1 tbsp each Demerara sugar and Dijon mustard and a good pinch of salt and pepper. Mix well, then stir in 200ml boiling water to make a barbecue sauce
2. Peel and thinly slice the onion. Drain the tin of jackfruit.
3. Set a large pan over a medium-high heat and pour in 1 tbsp olive oil. Add the onion and season with a pinch of salt and pepper. Cook, stirring, for 5-6 mins till the onion has softened looks glossy.
4. Reduce the heat to medium and stir in the jackfruit. Pour in the barbecue sauce, stir to mix then use the back of a fork or a potato masher to pull apart the jackfruit in the sauce.
5. Pop a lid on the pan, turn the heat down to low and gently cook the jackfruit for 15-20 mins, till the sauce has reduced and is sticky. While it's cooking, continue to mash the jackfruit every so often till it’s all in strands.
6. Taste the pulled jackfruit and add a pinch more salt or pepper if you think it needs it. Pile the pulled jackfruit into warmed buns with a handful of mixed salad leaves, coleslaw or slices of avocado, and serve.
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Sooo good; sooo easy; sooo quick; sooo tasty! This makes 4 fairly good sized portions. I had mine in the brioche burger buns with some slices of avocado. Delicious!



A quick and tasty recipe. Instead of serving this in a bun, I piled it on toast. A word of warning: stir the jackfruit in the saucepan regularly, otherwise you'll have to spend a while soaking your saucepan ;)