Vegan BBQ Pulled “Pork” Jackfruit Sandwiches with Agave Mustard Slaw

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Recently, I posted about how my food options have actually increased since going vegan. Even though I have cut out animal products from my diet, there are so many other foods that I have never tried before. And I feel like this adventure is just beginning. 

Vegan BBQ pulled pork sandwich agave mustard slaw

Before going vegan BBQ pulled pork used to be one of my favorite sandwiches. I sometimes have a craving for those flavors and decided to try and create a vegan version. Since Jackfruit has become one of my most recent obsessions, I decided to try using it for BBQ. I get canned jackfruit at a local indian market. If you can’t find it in your area, you can purchase it on Amazon.

Vegan BBQ Pulled "Pork" Jackfruit Sandwiches with Agave Mustard Slaw
Yields 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the sandwiches
  1. 2 cans Jackfruit
  2. 1 cup red onion, sliced
  3. 1/2 cup barbecue sauce
  4. 1/3 cup vegetable broth
  5. 3 tablespoons apple cider vinegar
  6. 2 tablespoons brown sugar
  7. 1 teaspoon yellow mustard
  8. 1 teaspoon Vegan Worcestershire Sauce
  9. 1 teaspoon thyme
  10. 1 tablespoon olive oil
  11. 2 cloves garlic, finely grated
  12. 2 tablespoons vegan butter
  13. 4 sandwich rolls
For the Agave Mustard Slaw
  1. 4 cups finely shredded red cabbage
  2. 1 carrot, julienned
  3. 2 tablespoons agave
  4. 1 tablespoon dijon mustard
  5. 1 tablespoon red wine vinegar
  6. 2 tablespoons olive oil
  7. salt and pepper to taste
For the sandwiches
  1. Heat the olive oil in a skillet over medium heat and add the red onion slices.
  2. Rinse and drain the jackfruit.
  3. Cut the core off of the jackfruit chunks and discard.
  4. Using two forks, shred the jackfruit meat, discarding the seed pods.
  5. Once the onions are caramelized, and 1 of the garlic cloves and saute another minute.
  6. Add the jackfruit, barbecue sauce, apple cider vinegar, sugar, mustard, worcestershire sauce and thyme to the pan.
  7. Lower the heat to simmer for 20 minutes.
  8. Heat the oven to 425 degrees.
  9. Mix the vegan butter with the remaining grated clove of garlic and spread onto each sandwich roll. You might have to melt it for a few seconds in the microwave, though I prefer to keep it more solid as it makes it easier to spread onto the rolls.
  10. Place buns butter side up on a baking sheet and place in oven. Check after 5 minutes and remove once the tops are slightly browned.
  11. Once the jackfruit has simmered for about 20 minutes, place a large spoonful on each bun. Top with slaw, mustard and or pickles if desired.
For the Agave Mustard Slaw
  1. Combine the cabbage and carrot in a large bowl.
  2. In a smaller bowl, whisk together the agave, dijon, red wine vinegar, olive oil, salt and pepper.
  3. Pour the liquid mixture over the cabbage and stir until well coated.
  4. Serve on the sandwich or on the side with some pickles.
  1. These sandwiches taste great topped with slaw and served with pickles and baked beans.
  2. If using a vinegar based bbq sauce, you might try omitting the apple cider vinegar.
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