Vegan Pulled Pork Sandwich

Vegan Pulled Pork Sandwich 

Prep Time: 20 min Cook Time: 15 min Total Time: 35 min Servings: 4

One of my absolute favorite barbecue dishes growing up was a pulled pork sandwich. It was a staple of any serious family gathering in the summer and a source of pride (and a lot of ego!) at any community potluck. When I transitioned to a plant-based diet, I knew it would be a dish that I would miss. One day, we were checking out this new vegan restaurant (called Lulu's!) in St. Louis and saw that they had a barbecue jackfruit sandwich on the menu. They claimed it tasted just like pulled pork and had an identical texture. Being the skeptics that we are, we didn't believe them for a second, but thought we would give it a try just in case. Holy $#!%, were we wrong! It was disturbingly convincing - which then begged the question, what the hell is jackfruit? The subsequent Google search was the beginning of our love affair with jackfruit, and this sandwich is a true testament to that love! We love to cook it on the grill, but if you don't have one, it can also be made in a skillet! So cook up a batch of our Vegan Pulled Pork, throw it on a bun with some purple cabbage, cilantro, barbecue sauce, and your favorite vegan mayo, and enjoy!



For Vegan Pulled Pork:

  • 2 (17 oz) cans of green jackfruit (in water), drained and seeds removed

  • 2 tsp liquid smoke

  • 2 tbsp vegan Worcestershire sauce

  • 1 tsp salt

  • 1 tsp smoked garlic powder (or regular if you don't have smoked)

  • Fresh-cracked black pepper to taste

For Serving:

  • 1 small head of purple cabbage, chopped into thin slices

  • Your favorite barbecue sauce

  • Vegan mayo

  • Fresh cilantro

  • 4 hamburger buns


  1. After all the seeds and seed casings in the jackfruit pieces have been removed, use your hands to thoroughly shred the jackfruit until only shreds remain (rather than chunks). Place in an airtight container.

  2. Add the remaining ingredients to the container with the jackfruit. Fix the lid onto the container, and shake vigorously until all of the jackfruit is thoroughly coated. Tip: If you want to make ahead of time, leaving the jackfruit in the fridge to marinate is perfectly fine!

  3. After the jackfruit is well-coated, grab a large piece of foil, and lightly coat one side of it with olive oil. Turn your grill on high, and place the large piece of foil onto the grates. Allow the grill to heat up for a few minutes with the lid closed. Tip: If you don't have a grill, you can sauté the jackfruit over medium-high heat with a little olive oil!

  4. When the grill is hot, use tongs to spread the jackfruit in an even layer over the foil. Flip and move around the jackfruit periodically to prevent too much sticking. When not moving the jackfruit, keep the lid of the grill closed to keep the heat contained.

  5. As the jackfruit cooks, it will develop a rich caramel color, and the ends of the shreds will begin to become crispy. Once you have an even caramel color with plenty of crispy bits, transition the jackfruit to a heat-safe dish. 

  6. Place the jackfruit on the bottom half of a hamburger bun, layer on barbecue sauce and sliced purple cabbage, and top off with cilantro and vegan mayo!

  7. Enjoy!

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