BBQ Jackfruit Southern Style

This is like eating a piece of my childhood.

Growing up in North Carolina I lived next to a church, across from a church, and down the street from a church in every direction. No complaints since the crowds were nice and basically no one was in attendance except Wednesdays and Sundays. Every year the church next door to me would do a BBQ fundraiser. It was pulled pork BBQ, a hamburger bun, some corn, and cole slaw. This wrapped up and then tucked into a styrofoam container with plastic utensils for some reason brought me happiness as a kid. Probably because it was the first meal I was allowed to go and buy all by myself.

Now the reality is that aside from the nostalgia this wasn’t particularly stellar food. So I decided to recreate it (with crappy utensils and all) but make it not only vegan…but definitely more seasoned.


-1 can of jackfruit in the brine

-1/2 bottle of vegan bbq sauce

-2 cloves garlic minced

-1/4 yellow onion small dice

-1/4 tsp liquid smoke

-1/4 tsp olive oil

-2 russet potatoes peeled and diced

-1 tbsp. vegan butter

-1 tbsp. vegan sour cream

-slice of bread (your choice)

-1 cup kale

-1 tbsps. lemon juice

-1 tbsps. vegan mayo

-1 can whole corn kernel

-white pepper



F&%$ing vegan magic about to happen.

I’ve heard that trader joes and whole foods carry canned jackfruit. I actually got a 6 pack of jackfruit from Amazon for $28 and free shipping with Prime. I love having this in the house because this recipe will make so many great things, like a BBQ sandwich, BBQ nachos, and of course this dish.


Preheat your oven to 450 degrees F and get a pot of water boiling on the stove for the potatoes. Drain and rinse all the brine off of your jackfruit and then you can use either your fingers, a fork, or potato masher to separate it into shreds resembling pulled pork.


Make sure to check your labels for bullsh*t animal products slipped in.

Take the jackfruit and mix it with your half of a bottle of BBQ sauce. Get a little pot with the olive oil, onion, and garlic on medium/high heat. Once fragrant add the jackfruit with sauce + liquid smoke and stir until softened. Then transfer to a baking sheet either lined with a silicone mat or parchment paper. Cook in the oven for about 15 minutes.


I normally prefer to keep the skin on my mashed potatoes, but for this recipe I wanted to mimic (in appearance) the very dry mashed potatoes I would have expected with this meal. Add your butter and sour cream and mash. Then season to taste with the white pepper and salt giving the illusion of flavorless potatoes (but they’re not hahahah).


To use up some ingredients I already had I replaced the traditional colslaw with a kale slaw. Simple combine the vegan mayo, kale, lemon juice, salt and pepper to taste, and massage for a few minutes.

When you have about 5 minutes left to the jackfruit add the canned corn to the stove to time everything out.


The smell from this was amazing. Once your jackfruit is done, use a fork to pull it apart a little. And then plate!!


I love this SO MUCH!! 10 year old me is very content today.

Happy Wednesday everyone!


3 thoughts on “BBQ Jackfruit Southern Style

  1. Jack fruit is the bomb !

    Liked by 1 person

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