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Vegan Pulled Pork Sandwiches

by Vaughn Vreeland featured in Meatless Recipes That Carnivores Will Love

Inspired by


for 6 servings

  • 2 tablespoons
    olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 3 cups
    jackfruit, fresh or canned (450 g)
  • 2 teaspoons
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
    chili powder
  • 1 teaspoon
  • ½ teaspoon
    cayenne pepper
  • 1 teaspoon
    vegan worcestershire
  • 1 teaspoon
    liquid smoke
  • 2 cups
    vegetable stock (480 mL)
  • ½ cup
    vegan bbq sauce (120 g)


  • 6 vegan buns
  • vegan coleslaw
    Calories 408
    Fat 8g
    Carbs 76g
    Fiber 2g
    Sugar 13g
    Protein 8g

Estimated values based on one serving size.



  1. Preheat your oven to 350ºF (180ºC).
  2. Oil a large knife and cut the jackfruit in half.
  3. NOTE: If using fresh jackfruit, line your work surface with plastic wrap
  4. Carefully remove the core of the jackfruit by cutting into it at an angle.
  5. Pull each fruit out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.
  6. NOTE: You can save the seeds to roast.
  7. Heat the oil over medium heat in a large pan or Dutch oven.
  8. Add the onions and garlic, and cook until translucent.
  9. Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
  10. Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
  11. Spread the jackfruit on a prepared baking sheet.
  12. Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
  13. Pour the vegan barbecue sauce over the jackfruit.
  14. Mix and return to the oven for 15 minutes.
  15. Serve warm on vegan buns with vegan coleslaw.
  16. Enjoy!