The Vegan Jackfruit Pulled “Pork” Burger is a shining example of how plant-based cuisine has evolved to embrace rich textures and flavors once thought exclusive to meat dishes. This recipe celebrates the culinary creativity of transforming a humble, exotic fruit into a flavorful replacement for pulled pork—without compromising the smoky, tangy, and hearty attributes that make a classic Southern barbecue sandwich so beloved.
At the heart of this dish is jackfruit, a tropical fruit that has been a staple ingredient in Southeast Asian cooking for centuries. Packed in brine or water and found in most grocery stores, canned young jackfruit serves as the perfect canvas for this smoky, savory masterpiece. The young, unripe version of jackfruit has a mild taste and a unique fibrous texture that mimics shredded meat when cooked and pulled apart—a feature that’s made it a darling of the vegan and vegetarian culinary world. As plant-based diets continue to grow in popularity, jackfruit has emerged as one of the most versatile ingredients in crafting vegan comfort foods.
This burger is inspired by traditional Southern-style pulled pork, a dish typically celebrated for its smoky BBQ flavors and tender texture. While creating a vegan version required some creative reinvention, smoky paprika, tangy barbecue sauce, and optional cayenne pepper bring depth to the jackfruit, offering a flavor profile reminiscent of slow-cooked meat. With the addition of sautéed onions and garlic that infuse the dish with a fragrant foundation, this recipe layers bold tastes to create a satisfying bite.
But it’s not just about the jackfruit—the accompanying elements of the dish elevate it further. A crunchy, tangy slaw provides a refreshing contrast to the richness of the “pulled pork.” Made with a slaw mix, vegan mayo, and a touch of apple cider vinegar, it honors the tradition of serving pulled pork burgers with a creamy coleslaw topping but keeps it light and dairy-free. Nestled in a lightly toasted whole wheat bun, the combination of textures and flavors transforms this seemingly simple dish into a show-stopping meal.
This recipe is more than just a culinary endeavor—it’s earth-friendly and inclusive. Swapping meat for jackfruit reduces environmental impact by lowering carbon emissions and resource use, making this a sustainable option. Its appeal crosses dietary restrictions and preferences, making it a dish that vegans, vegetarians, and even curious carnivores can enjoy together.
Whether you’re hosting a casual summer barbecue, seeking a meatless alternative for family dinner, or simply curious to explore the possibilities of jackfruit, this Vegan Jackfruit Pulled “Pork” Burger promises to deliver on every front. It’s hearty yet healthy, indulgent yet guilt-free—a balance that captures everything one could hope for in a modern plant-based dish. Served alongside friends and good conversation, this burger will be both a conversation starter and a comforting crowd-pleaser.
Vegan Jackfruit Pulled ‘Pork’ Burger
Ingredients
Main Ingredients
- 2 cans jackfruit in brine or water, drained and rinsed
- 1 tablespoon olive oil extra virgin for best flavor
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup barbecue sauce use smoky flavored sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper optional, for heat
- 4 units burger buns preferably whole wheat
- 1 cup slaw mix prepackaged or homemade
- 1 tablespoon vegan mayo for slaw dressing
- 1 tablespoon apple cider vinegar for slaw dressing
Instructions
- Begin by draining and rinsing the jackfruit thoroughly. Pat it dry with a clean kitchen towel to remove excess moisture.
- Heat the olive oil in a large skillet over medium heat (around 180°C / 355°F). Sauté the onions until translucent and fragrant, about 5 minutes.
- Add minced garlic and cook for another minute, stirring constantly to prevent burning.
- Incorporate the prepared jackfruit into the skillet, breaking it apart with a wooden spoon to achieve a shredded texture.
- Pour in the barbecue sauce, smoked paprika, and cayenne pepper. Stir well to ensure the jackfruit is evenly coated.
- Lower the heat and let it simmer for about 15-20 minutes, stirring occasionally. You’ll know it’s done when the jackfruit is tender and has absorbed most of the sauce.
- Meanwhile, prepare the slaw by combining the slaw mix with vegan mayo and apple cider vinegar. Toss well to combine and season with salt and pepper to taste.
- Toast the burger buns lightly for a crisp texture.
- Assemble the burgers by placing a generous scoop of the pulled ‘pork’ jackfruit onto each toasted bun, topping with a spoonful of slaw. Serve immediately.