Jackfruit Pulled Pork Recipe with Vegan Slaw

Pulled BBQ jackfruit sliders with mustard slaw

  • makes 12
  • Easy

Jackfruit pulls apart just like slow-roasted pork and is wonderful at soaking up this BBQ sauce, which is spicy, smoky and slightly sharp with a deep, dark sweetness


This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.




  • rapeseed or olive oil 2 tbsp
  • onion 1, finely chopped
  • garlic 2 cloves, crushed
  • ground cumin ½ tsp
  • sriracha 1 tbsp
  • dark soy sauce 2 tbsp
  • liquid smoke 1 tsp, (see notes below)
  • tomato ketchup 100ml
  • soft dark brown sugar 1 tbsp
  • maple syrup 1 tbsp
  • balsamic vinegar 1 tbsp
  • cherry tomatoes 400g tin


  • kale 60g, very finely sliced
  • carrots 2, grated
  • red cabbage 60g, finely sliced
  • spring onions 4, finely sliced
  • vegan mayonnaise 100ml
  • apple cider vinegar 2 tbsp
  • Dijon mustard 4 tbsp


  • rapeseed or olive oil 2 tbsp
  • green jackfruit 2 x 410g tins, drained and squeezed to release some moisture, (see notes below)
  • vegan slider buns or small burger buns 12, halved and toasted
  • vegan mayonnaise 4 tbsp


  • Step 1

    To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.

  • Step 2

    For the mustard slaw, mix together all the ingredients with a pinch of salt and good grind of black pepper in a large bowl.

  • Step 3

    To prepare the jackfruit, heat the oil in a medium pan over a high heat and fry the chunks of jackfruit for 5 minutes or until they start to char on the outsides. Reduce the heat to low and, using two forks, pull apart the jackfruit – it should look fibrous and meaty. Add 1/2 the BBQ sauce and stir to combine. Cook for 5 minutes or until the sauce is simmering and the jackfruit is well coated. Remove from the heat and, using the back of a fork, gently mash the jackfruit until most of the large chunks are gone and it resembles pulled pork.

  • Step 4

    Halve the buns and spread 1 tsp of vegan mayo on each. Add a heaped spoon of the pulled jackfruit, topped with the BBQ sauce and some slaw.

Liquid smoke is a flavouring, available in large supermarkets and at souschef.co.uk. Green jackfruit is under-ripe cooked and tinned jackfruit – it’s available from large supermarkets.

Check out our best vegan recipes here.

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Nutritional Information

  • Kcals 181
  • Fat 10.5g
  • Saturates 0.7g
  • Carbs 19.3g
  • Sugars 17.9g
  • Fibre 1.6g
  • Protein 1.7g
  • Salt 1.2g