This pulled jackfruit “turkey” is a game-changer.
It’s smoky, savory, and so juicy it might surprise you it’s all plant-based.
It’s the kind of dish that satisfies meat-lovers but keeps things light.
Whether you go for the classic BBQ sauce or a rich mushroom gravy, the jackfruit soaks up all the flavor.
Pile it into soft sandwich rolls and you’ve got a comforting meal that feels like a cozy Sunday afternoon.
Why I Love This Recipe
I grew up around comforting, saucy sandwiches. This jackfruit version hits all those familiar notes but feels lighter and more vibrant.
- You can’t mess it up — it’s easy and forgiving
- Feels indulgent, but it’s healthy and plant-based
- The jackfruit texture is just like pulled turkey or pork
- You can use BBQ or mushroom gravy, depending on your mood
- Great for casual dinners, picnics, or game day
What You’ll Need
- 2 cans young green jackfruit in brine (20 oz total), drained and shredded
- 1 tbsp olive oil
- 1/2 onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/4 cup water
- 1 cup BBQ sauce or mushroom gravy
- 4 soft sandwich buns
- Optional toppings: pickles, sliced red onion, slaw
Ingredients and Tools
Pro Tips
- Rinse and pat the jackfruit dry to avoid a briny taste
- Use a fork or your hands to shred it before cooking
- Sauté the onions until soft to build that deep savory flavor
- Let the sauce simmer with the jackfruit — don’t rush it
- Toast the buns lightly for extra texture and flavor
Tools You’ll Need
- Nonstick skillet
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons
- Mixing bowl
Substitutions and Variations
- Swap BBQ sauce for mushroom gravy for a more savory version
- Add chili flakes or hot sauce for a spicy twist
- Use slider buns or lettuce wraps for a lighter option
- Sub olive oil with vegan butter for richer flavor
Make-Ahead Tips
- You can cook the jackfruit up to 2 days ahead and store in the fridge
- Reheat gently on the stove with a splash of water or extra sauce
Makes
4 sandwiches
Total Time
30 minutes
Macros (per sandwich, using BBQ version)
- Calories: 290
- Protein: 4g
- Carbs: 39g
- Fat: 11g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Jackfruit has a natural fibrous texture similar to shredded meat. When you cook it low and slow with moisture, it breaks down slightly but keeps that meaty pull. The brine adds umami, and sauces like BBQ cling to the surface, making every bite flavorful.
Common Mistakes
- Not shredding the jackfruit enough
- Adding sauce too early — sauté first to get flavor into the fruit
- Using too much liquid and making it soggy
- Not simmering long enough for jackfruit to absorb flavor
What to Serve With
- Crisp coleslaw
- Pickled onions
- Baked sweet potato fries
- Grilled corn
- Fresh lemonade or iced tea
FAQ
Can I use ripe jackfruit? No, it needs to be young green jackfruit in brine — ripe jackfruit is too sweet and soft.
Is this recipe vegan? Yes, just make sure your sauce is vegan too.
Where can I find jackfruit? Most Asian grocery stores carry it canned, or check the international aisle of large supermarkets.
Can I freeze leftovers? Yes! Freeze for up to 2 months in an airtight container.
Jackfruit Pulled “Turkey” Sandwiches
Step 1: Prep the Jackfruit
Drain 2 cans of young green jackfruit in brine. Rinse under cold water, pat dry, and use your hands or forks to shred it into bite-size pieces. Remove any seeds or tough core bits.
Step 2: Sauté Onion and Garlic
Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add 1/2 sliced onion and 2 minced garlic cloves. Sauté until the onions are soft and just starting to turn golden, about 5 minutes.
Step 3: Add Spices and Jackfruit
Add the shredded jackfruit to the skillet. Sprinkle in 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp salt. Stir well to coat everything evenly in the oil and spices.
Step 4: Add Water and Simmer
Pour in 1/4 cup water and let everything simmer for about 5–7 minutes, stirring occasionally, until the jackfruit softens more and starts to soak up flavor.
Step 5: Add Sauce and Cook Down
Pour in 1 cup BBQ sauce (or mushroom gravy). Stir to coat the jackfruit completely. Reduce heat to low and cook for another 8–10 minutes, letting the sauce thicken and stick to the jackfruit.
Step 6: Assemble and Serve
Slice 4 soft sandwich buns. Spoon the hot, saucy jackfruit into each one. Add pickles, onions, or slaw if you like. Serve warm!
Leftovers & Storage
- Store leftover jackfruit in an airtight container in the fridge for up to 4 days
- Reheat in a skillet with a splash of water or sauce
- Can freeze for up to 2 months — thaw in fridge and reheat gently
Wrap-Up
This pulled jackfruit sandwich is comfort food with a fresh twist. It’s satisfying, full of flavor, and simple to make. Try it with your favorite sauce, and don’t forget to come back and tell me how yours turned out or drop any questions you’ve got!