Pulled Jackfruit with Alabama White Barbecue Sauce

I have been playing around a lot with jackfruit, my new favorite meat replacer. Mainly because I purchased an entire case of the stuff, but also because I am genuinely really intrigued with its versatility.  This Pulled Jackfruit with Alabama White Barbecue Sauce did not disappoint.

I’ve made a Vegan Teryaki Jackfruit Bowl, Jackfruit Flautas with Sweet Corn Sauce, Vegan Pulled Jackfruit Sandwiches (with traditional BBQ sauce), Kentucky Fried Jackfruit, use it in my Vegan Nicoise Salad and Homemade Jackfruit Tortilla Soup. Needless to say, I am quite a fan.

I have heard from a number of readers that they are unable to find the canned jackfruit locally, so I’ve compiled a few good options available from Amazon.  The one pictured is from Native Forest. That being said, it is packed in a salty brine and I am finding myself more prone to direct you to the ones packed in water.  Trader Joes, Whole Foods, etc. all carry these products.  Just avoid those that are packed in a sweet syrup.

Here is what the young jackfruit looks like straight from the can, drained and rinsed.  I always sort the cans. Bigger, sturdier pieces are used for recipes where I want them to remain whole.  Those fringe-like edges are perfect for pulled or shredded dishes.  The fruit is easily pinched between your fingers and becomes these little shreds.

I cook the jackfruit in a dry saute pan using any classic BBQ flavored seasoning.  So we are essentially creating a dry rub.  As the jackfruit cooks, the moisture evaporates and it absorbs the BBQ flavor.

This Alabama-style White BBQ Sauce originated by Big Bob Gibson and is now one of my favorite condiments. It has a mayonnaise base with white vinegar, sugar, lemon juice, salt and pepper.  Of course, we are using a vegan mayonnaise today.  I tweaked the recipe to my particular tastes, but I encourage you to taste for seasoning and adjust so that it suits you.

I combined some of the white sauce with the cooked jackfruit and saved the rest for drizzling.

Here are the links to my recipe for Brown Sugar Barbecue Baked Beans and Vegan Coleslaw shown below.

If you made this recipe for Pulled Jackfruit with Alabama White Barbecue Sauce, let me know in the comments section below.

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Pulled Jackfruit with Alabama White Barbecue Sauce

Pulled Jackfruit with Alabama White Barbecue Sauce

Course Main Course

Cuisine vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Author Living Vegan Staff

Ingredients

FOR THE ALABAMA WHITE BBQ SAUCE:

• 1-1/4 c Vegan Mayonnaise
• 1/2 to 3/4 c White or Apple Cider Vinegar
• 1 tsp Lemon Juice
• Salt + Pepper, to taste
• 1-3 tbsp Sugar (I ended up with about 3 tsp)

FOR THE BBQ JACKFRUIT:

• 1 tbsp Classic BBQ Seasoning
• 14 oz. can Jackfruit (either in brine or preferably, water if you can find it) drained and rinsed

FOR SERVING:

• Hamburger Rolls
• Vegan Barbecue Baked Beans
• Vegan Coleslaw

Instructions

• Begin by draining and rinsing the jackfruit.  Add to a saute pan over medium high heat and season with BBQ seasoning.  Saute until the moisture has absorbed.
• While the jackfruit is cooking, prepare the white sauce.  Add some to the cooked jackfruit.
• Add the cooked jackfruit to hamburger rolls and top with more sauce.  Serve with my Vegan Coleslaw and/or Vegan Barbecue Baked Beans.