Pulled Barbecue Jackfruit from Lloyd Rose’s new Book “Crazy Good Vegan”

If you’re looking for the perfect savoury vegan-friendly meal, look no further! Perfect for game nights or gatherings, this jackfruit-pulled barbecue recipe is sure to satisfy that craving and leave you wanting to go for seconds.

You can find this recipe and many more in Lloyd Rose’s new fall cookbook called “Crazy Good Vegan“.

Pulled Barbecue Jackfruit
Photo by: Sarah Kermalli

Pulled Barbecue Jackfruit

Serves 2



– 1¾ cups (120 g) shredded cabbage

– 1 tsp granulated sugar

– ⅛ tsp kosher salt

– ¼ tsp freshly ground black pepper

– 2 tbsp (30 ml) plant-based mayonnaise

– 3 tbsp (45 ml) white vinegar


– 1 cup (150 g) young green jackfruit (from a can of young green jackfruit in brine)

– ½ tsp onion powder

– ¼ tsp garlic powder

– ½ tsp ground cumin

– ¼ tsp salt

– ½ tsp Chinese five-spice powder

– ½ tbsp (8 ml) white vinegar

– 2 tbsp (30 ml) canola oil or other neutral-flavoured oil

– ⅓ cup (80 ml) barbecue sauce (I use a smoky barbecue sauce)

– ¼ cup (60 ml) Coca-Cola or any similar cola

– 2 sandwich buns


Make the coleslaw: In a medium bowl, combine the cabbage, sugar, salt, pepper, plant-based mayonnaise and vinegar, tossing until everything is evenly mixed. Cover the bowl and refrigerate for up to 3 days, allowing the flavours to meld, until you’re ready to serve.

Remove the jackfruit pieces from the can, rinse them well and drain them thoroughly. In a large bowl, combine the jackfruit, onion powder, garlic powder, cumin, salt, five spice powder and vinegar.

In a large skillet, heat the oil over medium heat. Fry the jackfruit pieces until both sides of the jackfruit have turned golden brown, about 5 minutes on each side.

Add the barbecue sauce and cola to the skillet, and press down on the jackfruit pieces with a fork or spatula. This will “open” the pieces to allow the sauce to get into the jackfruit. Cook until the sauce has completely reduced, about 3 minutes more, then remove the pan from the heat and set aside.

Heat a separate skillet over medium-high heat for toasting the buns. Slice the sandwich buns in half and toast the open facesides in the hot pan, for 1 to 2 minutes.

Once the sandwich buns are toasted, assemble the sandwiches by placing a generous portion of coleslaw on the bottom buns. Top with the jackfruit and the top buns and dig in!


Pulled Barbecue Jackfruit
Photo by: Sarah Kermalli