Vegan BBQ pulled pork (jackfruit) and slaw buns
Cook Time
Cook Time
For the BBQ sauce
  • 1400g can crushed tomatoes
  • 170g can tomato paste
  • 2tbsp brown rice syrup(or other liquid sweetener)
  • 1/4cup raw cane sugar
  • 3 shallots
  • 3cloves garlic
  • 1tsp ground paprika
  • 1/2tsp cumin
  • 1tbsp vegan worcester sauce
  • 1tbsp liquid smoke
  • 1/2tsp salt
For the slaw
  • 1cup shredded cabbage
  • 1cup shredded carrot
  • 1/4cup vegan mayonnaise
  • 2tbsp non-dairy milk
  • 1tbsp apple cider vinegar
  • 1tsp brown rice syrup(or other liquid sweetener)
For the pulled jackfruit
  • 2500g cans young green jackfruit (in water or brine)
  • 1tsp smoked ground paprika
  • 2tsp raw cane sugar
  • 1 white onion
For the assembly
  • 6 soft bread rolls
  • sliced pickles
For the bbq sauce
  1. Add a little oil of your choice to a saucepan over medium heat. Dice the shallots and crush the garlic and add them to the saucepan. Cook for a few minutes until the shallots are fragrant and translucent. Add the remaining ingredients and cook for a few more minutes, stirring regularly. If you prefer your sauce smooth like I do, use an immersion blender and blend everything together in the pot. Continue cooking over a low heat for 20 minutes or so, to really bring the flavours together.
For the slaw
  1. In a small bowl, whisk the mayonnaise, vinegar, milk and rice syrup until a smooth dressing has formed. Stir the dressing through the shredded cabbage and carrot and refrigerate until you are ready to serve.
For the pulled jackfruit
  1. Drain and thoroughly rinse the jackfruit and pat dry with a clean tea towel or paper towels.
  2. Cut out the hard core of the jackfruit, (you only want the soft flesh) and break the flesh into smaller pieces and place in a bowl. You can remove any seeds if you like but they are soft and edible so I don’t worry about it.
  3. Add the paprika and cane sugar to the jackfruit flesh and stir well to coat it, set aside.
  4. Heat a little cooking oil of your choice in a large skillet or saucepan over a medium heat.
  5. Dice the onion and add it to the pan, cook for a few minutes until the onion is fragrant and translucent.
  6. Add in the seasoned jackfruit and cook for around 5 minutes over medium heat.
  7. Add 1 – 1.5 cups of bbq sauce to the pan and stir it through the jackfruit and onion.
  8. Turn the heat down to low and leave it to simmer, covered for around 40 minutes.
  9. Remove the pan from the heat and use two forks to shred the jackfruit pieces until it’s a similar consistency to shredded pork and stir to coat all the shreds in the bbq sauce.
Assemble your buns
  1. Lightly toast the bread rolls, then pile on the slaw, the pulled jackfruit and a spoonful of bbq sauce plus a few sliced pickles if you like.