Pulled BBQ Jackfruit Sandwiches


What is Jackfruit?

Once you see it, you’ll never unsee it. The jackfruit is a species of tree in the fig family. The tough skin, the abundant fruit, the prominent seeds, makes sense right? During the season, the jackfruit goes from a bland, meaty texture to sweet candy food from across the world. How can you work with the meaty texture, and create a gluten-free, family pleasing taco with an Asian twist? Check out these Pulled Jackfruit BBQ Sandwiches with Gojuchang BBQ Sauce.

What is Gojuchang?

Basically, a fermented chili paste from Korea. Gojuchang brings spicy, sweet, sour, and salty flavor with deep umami. Fermentation has been shown to help make a wide variety of ingredients more digestible, including cabbage, nightshades, and water-laden vegetables like cucumbers.

Health Benefits of Jackfruit

Jackfruit is an excellent meat substitute when it is green. It is naturally low in sugar and fat, and packed full of vitamins A and C, as well as potassium. It is also rich in fiber which helps you to stay fuller longer.

Be aware, jackfruit doesn’t have as much protein as meat does, so consider using it in recipes that have legumes, nuts or seeds to bump up the amount of protein in the meal.


When I was living in North Carolina I first was introduced to coleslaw as a topping for all things savory, saucy, grilled, and barbecued, and I loved it!

As a kid raised in the South, coleslaw was a simple summer staple and one of the first dishes I learned to cook. This veganized version still sticks with the classic combination of mayonnaise, vinegar, and a tiny bit of sugar, but we continued the Asian theme and used rice wine vinegar instead of apple cider or white wine vinegar.

Make it a Meal

Serve these Pulled Jackfruit BBQ Sandwiches alongside Crispiest Fries with Garlic Tahini Sauce.


Pulled BBQ Jackfruit Sandwiches

Prep Time: 20 minutes Cook Time: 20 minutes
Yield:10-12 sandwiches


For the Gojuchang BBQ Sauce

1 clove garlic

1/2 onion

14 oz can tomato paste

1 1/2 teaspoon ground mustard

1 teaspoon hot sauce

1 15 oz can tomato sauce

1/4 cup Worcestershire sauce

1/4 cup coconut sugar

1/2 cup gojuchang

1 1/2 teaspoon black pepper

1/4 cup apple cider vinegar

Salt, to taste

For the Jackfruit

2 pouches young green jackfruit

1 tablespoon olive oil

1/2 yellow onion, sliced

3 cloves garlic, minced

1 tablespoon chili powder

1/4 cup vegetable broth or water

Gluten-free vegan buns, brioche, or bread

For the Slaw

6 cups green cabbage, red cabbage and carrot mixture

3/4 cup vegan mayonnaise

3 tablespoons rice vinegar

2 teaspoons celery seed

1 tablespoon German mustard

1 teaspoon coconut sugar

Salt and pepper, to taste


For the BBQ Sauce

  1. Combine all ingredients in a high speed blender and blend until combined. Use water to loosen the mixture if needed.

For the Slaw

  1. Add cabbage mixture to a large bowl.
  2. In a small mixing bowl, combine mayonnaise, vinegar, celery seed, mustard, coconut sugar, and a pinch of salt and pepper.
  3. Pour mayonnaise mixture over the slaw and stir to combine.
  4. Let sit for at least 15 minutes before serving, up to overnight. Season with salt and pepper before serving.

For the Jackfruit

  1. Open and drain the jackfruit.
  2. Place a skillet over medium high heat, and add olive oil. When oil is hot add onion and garlic and sauté until translucent and beginning to brown in some areas.
  3. Add jackfruit, and season with salt and pepper. When starting to brown in certain spots, remove from heat and stir in about half of the gojuchang BBQ sauce.

To Serve

  1. Layer BBQ jackfruit and coleslaw on a bun, and drench in additional BBQ sauce.
  2. Top with pickles, kimchi, or sauerkraut if desired.

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Shop the Recipe

Below is a list of recommended products to use for this recipe!


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