Oh my gosh, are you ever hit with that powerful craving for smoky, slow-cooked BBQ, the kind that drips down your chin, but you really don’t want the traditional heavy meat? Me too! That used to sideline me for whole weekends, but I finally nailed something spectacular. Seriously, I think I cried a little when I perfected this swap because it hits every single note. We are talking about the most phenomenal BBQ Jerk Pulled Pork Sandwiches Plant Based you will ever have.

The secret sauce—literally—is using young green jackfruit. When you prep it right, it shreds out beautifully, giving you that incredible, tender texture you expect from pulled pork. Then, we punch it up with authentic jerk spice paste before drowning it in a sticky, sweet BBQ glaze. It’s got spice, it’s got tang, it’s got everything! Trust me, this recipe will be your new weeknight hero, proving that incredible flavor doesn’t need meat.

Why You Must Make These BBQ Jerk Pulled Pork Sandwiches Plant Based

You absolutely need this recipe in your life because it’s unbelievably satisfying. Forget everything you thought about vegan substitutes!

The texture is spot on—tender, stringy jackfruit that holds up perfectly to sauce.
It marries two amazing flavor profiles: fiery, fragrant jerk spice and rich, smoky BBQ.
Seriously fast! We’re talking less than an hour from start to finish.
It’s entirely plant-based, so everyone at the table can dig in guilt-free.

If you love the idea of hearty sandwiches, you should check out my recipe for sliders over at BBQ Pulled Pork Sliders with Slaw too!

Essential Ingredients for BBQ Jerk Pulled Pork Sandwiches Plant Based

Okay, listen up, because the right ingredients make or break a jackfruit recipe. Don’t even think about grabbing the jackfruit packed in syrup—that’s dessert flavor we definitely don’t want here! You need the young green jackfruit packed only in brine or water. It gives you that neutral canvas for flavor layering.

Here is what you need to pull together this amazing concoction:

Two cans of young green jackfruit in brine or water—don’t forget to drain and rinse those babies thoroughly!
Just one tablespoon of olive oil to get things started in the skillet.
One medium onion, roughly chopped, and two cloves of garlic, minced fine.
The flavor cornerstone: 1/4 cup of high-quality jerk seasoning paste. This is important!
1/2 cup of your favorite BBQ sauce, plus two tablespoons of apple cider vinegar for that necessary zing.
A little sweetness—just one tablespoon of brown sugar—to balance the heat.
Salt and pepper, of course, to taste at the very end.
And naturally, six sturdy sandwich buns, plus lettuce and tomatoes for topping.

Tip: If you’re having trouble finding it, look in the international aisle of your grocery store! It’s worth seeking out the canned stuff—it seriously gives us that pulled texture. If you’re also looking for great dips, you might enjoy my Homemade Guacamole recipe!

Expert Tips for Perfect BBQ Jerk Pulled Pork Sandwiches Plant Based Prep

We’re swapping meat for fruit here, so technique really matters to trick your tastebuds! My number one rule when dealing with canned jackfruit is making sure you get every bit of that sour brine out. If you skip this, your final sandwich might taste a little… off. You want pure jerk and BBQ flavor shining through, not brine funk.

Also, don’t be shy with the jerk paste, but remember you can always add more spice, but you can never take it away! Think about the heat level before you toss it all in the pot. You can always grab some inspiration from my Firecracker Sauce recipe if you want even more exciting spice!

Jackfruit Preparation: Achieving the Right Texture

Once drained and rinsed, you absolutely must squeeze it dry. I press the jackfruit between layers of paper towels or an old clean kitchen cloth. It sounds intense, but getting that excess moisture out helps it absorb the sauce better later and prevents a watery final dish. Then, shred it! I use two forks for the tricky fibrous parts, but honestly, using your clean fingers works best to pull apart the larger chunks until they look like little strands of pork.

Spice Level Control for Your BBQ Jerk Pulled Pork Sandwiches Plant Based

Jerk seasoning pastes vary wildlly from brand to brand in terms of heat. My best piece of advice is to taste a tiny bit of the paste *before* you add it all in with the onion and garlic. If your paste is already blazing hot, maybe use just two tablespoons instead of the full quarter cup called for in the main recipe. You can always add more, but remember the recipe note: liquid smoke is a game changer if you want that deep, traditional smoky flavor—add about half a teaspoon when simmering for magic!

Step-by-Step Instructions for BBQ Jerk Pulled Pork Sandwiches Plant Based

Okay, now for the fun part—turning those shredded jackfruit bits into saucy, smoky perfection! You’ll want a big skillet ready for this. First things first: heat up that olive oil over medium heat. Toss in your chopped onion and let it cook down until it’s nice and soft. This usually takes about 5 minutes, so take a breath, maybe sip some water, and let those onions sweeten up.

Next, we build the flavor foundation! Add your minced garlic and that gorgeous jerk seasoning paste. Stir that around for just 60 seconds—we don’t want the garlic to burn, just get fragrant! Now, introduce the shredded jackfruit, the BBQ sauce, the apple cider vinegar, and the brown sugar. Mix it all up until every single piece is coated in that beautiful spice blanket!

Bring everything up to a gentle simmer. Lower the heat right down, slap a lid on it, and let it cook for 20 full minutes, stirring every so often to make sure nothing sticks to the bottom. This slow simmer time lets the jackfruit truly soak up all those complex flavors from the jerk and the tang from the vinegar. After those 20 minutes, take the lid off! We need that liquid to evaporate. Keep cooking uncovered for about 10 more minutes until it’s thick, a little sticky, and looks caramelized. Stir in the salt and pepper, and you are practically done! If you want some extra depth, maybe try a drizzle of Carolina BBQ Sauce alongside your regular one!

Assembling the Ultimate BBQ Jerk Pulled Pork Sandwiches Plant Based

We’ve done the hard work—the shredding, the simmering, the flavor infusion—now it’s time for the grand finale! Assembly is where these sandwiches truly come together, so don’t rush the final touches. A great topping makes all the difference here.

First, I always recommend giving your sandwich buns a quick toast. You can do this in a dry skillet over medium heat for about 30 seconds per side, or pop them under the broiler for just a minute. Toasting is non-negotiable in my kitchen because it builds a necessary barrier against all that wonderful, saucy filling, preventing total sogginess. It gives you that essential little crunch!

Once toasted, it’s time to pile on the goodness. Take a generous scoop of your saucy jackfruit masterpiece and heap it onto the bottom bun. Remember, this is your main event! Then, layer on your cool, crisp toppings. The standard setup is plenty of shredded lettuce for freshness and a couple of bright slices of tomato.

That combination of hot, spicy, smoky goodness topped with cool, fresh veggies? Perfection! Serve these BBQ Jerk Pulled Pork Sandwiches Plant Based immediately while they are piping hot. If you served these sliders before, you know they disappear fast, so maybe make extra! Speaking of sliders, if you want another fun way to serve these flavors, check out my recipe for BBQ Pulled Pork Sliders with Slaw; it uses a similar technique but in a fun, tiny package!

Storage and Reheating Instructions for Leftover BBQ Jerk Pulled Pork Sandwiches Plant Based

If you manage to have any leftovers—which is a rare feat in my house, trust me—storing them properly keeps the magic alive for lunch the next day! The most important thing to remember is this: keep the pulled jackfruit mixture completely separate from the buns and any fresh toppings like lettuce or tomato.

Pop the saucy jackfruit into an airtight container. It keeps beautifully in the fridge for about three or four days. The flavors honestly get even better overnight; all that jerk spice really marries with the BBQ sauce! Just remember to store those nice, toasted buns separately so they don’t absorb any moisture sitting in the fridge.

When you’re ready to enjoy your leftovers—which will be the best BBQ Jerk Pulled Pork Sandwiches Plant Based leftovers ever—reheating is key to restoring that tender texture. I prefer the stovetop method. Just scoop the chilled mixture back into a small skillet over medium-low heat. A tiny splash of water or a thimble of apple cider vinegar helps keep it from sticking while it heats through.

Stir it constantly until it’s piping hot all the way through. If you’re in a total rush, the microwave works too, but use short bursts (about 30 seconds) and stir generously between each burst so you keep that lovely texture and don’t end up with hot spots! Remember to toast those buns just before serving for the best experience.

Variations on Your BBQ Jerk Pulled Pork Sandwiches Plant Based

You know I love sticking to a classic, but once you master the basic method for these BBQ Jerk Pulled Pork Sandwiches Plant Based, you *have* to start playing around! Sometimes you just need an extra kick or a cool contrast to all that heat and smoke. I’ve tried a few little tweaks over the years that really bump this recipe up a notch without messing with the core flavors we love.

One thing you absolutely must try, especially if you want that deep, wood-fired flavor without firing up the grill on a Tuesday night, is using liquid smoke. It’s in the notes, but I have to stress how important it is! Just half a teaspoon added right when you toss in the BBQ sauce infuses the jackfruit with this incredible, subtle smokiness—it really sells the illusion of slow-cooked pork.

Another easy win is swapping out your standard BBQ sauce. If you’re feeling adventurous, try something with a mustard base, like a Carolina style, instead of the usual tomato base. It adds a vinegary tang that cuts through the richness of the jerk spice beautifully. For a complete flavor overhaul, you can even swap the standard lettuce and tomato for some crunchy, creamy coleslaw directly on top of the pulled jackfruit. It adds texture and cools down the heat slightly! For dessert after this amazing sandwich, maybe sneak a slice of Copycat Chocolate Snack Cake?

And hey, if you want something tangier than just tomato, a few thin slices of dill pickle right on top work wonders. They give you that acidic bite that really brightens up the whole sandwich. Don’t be afraid to experiment; finding your perfect jerk-BBQ balance is half the fun!

Serving Suggestions to Complete Your BBQ Jerk Pulled Pork Sandwiches Plant Based Meal

Once you pile that glorious, spicy jackfruit high onto the toasted bun, you’ve got a main event, but every great BBQ spread needs some rockstar side dishes! Since these BBQ Jerk Pulled Pork Sandwiches Plant Based are so rich with smoky, sweet, and spicy flavors, you want sides that offer a little cooling contrast or something starchy to soak up any extra sauce.

The classic summer BBQ sides are perfect here. Nothing beats a creamy, crisp coleslaw—the cool crunch and light vinegar dressing just balance out the heat from that jerk seasoning perfectly. It’s almost mandatory, honestly!

If you’re aiming for a heartier meal, you can’t go wrong with sweet potato fries. The subtle sweetness of the potatoes plays so nicely with that brown sugar in the BBQ glaze. They’re delicious dipped in any extra sauce you have lying around. I know they aren’t strictly BBQ, but if you’re looking for another sweet vegetable masterpiece, you have to try my recipe for The Ultimate Honey Roasted Carrots Recipe; they bring a different kind of caramelized sweetness to the table!

For something simple, corn on the cob is always a winner—grilled if you have the grill going, or just boiled and slathered with vegan butter and a sprinkle of salt. If you want something a bit more substantial but still fresh, a simple black bean and corn salad dressed with lime juice is vibrant and refreshing alongside the heavy sandwich flavors. Keep it simple, keep it fresh, and you’ve got a complete, satisfying plant-based feast!

Frequently Asked Questions About Plant Based BBQ Jerk Pulled Pork

I know you might have a few lingering questions when swapping out jackfruit for meat, especially with something as complex as jerk flavor. Don’t sweat it! We all start somewhere. Here are the burning questions I get asked most often about nailing these BBQ Jerk Pulled Pork Sandwiches Plant Based.

Can I use young green jackfruit packed in syrup instead of brine?

Oh, please don’t! That’s probably the biggest mistake rookie jackfruit cooks make. If you use the jackfruit packed in syrup? Well, you’re essentially making a strange, savory fruit dessert! The syrup is way too sweet, and it interferes completely with the savory, spicy profile we’re trying to achieve with the jerk and BBQ sauce. Always, always stick to the young green jackfruit packed in water or brine. It gives you that blank canvas necessary for this recipe to shine.

How can I make these BBQ Jerk Pulled Pork Sandwiches Plant Based gluten-free?

That’s a great question, especially for folks with sensitivities! Luckily, the jackfruit mixture itself is naturally gluten-free, so that’s the easy part. The biggest potential pitfall will be your buns. Most standard sandwich buns have wheat flour, of course. My advice is to just check the labels on your preferred buns to ensure they are certified gluten-free. Also, double-check your BBQ sauce bottle! Most are fine, but some specialty sauces might have hidden gluten as a thickener. Keep the jackfruit filling separate from the bread, and you’re golden!

What is the best way to achieve a smoky flavor without liquid smoke?

Liquid smoke is handy, but I know not everyone keeps it in their pantry, and sometimes it can taste a little artificial if you use too much. If you want that deep, lingering smokiness for your BBQ Jerk Pulled Pork Sandwiches Plant Based without relying on the bottle, I have two great workarounds. First, use smoked paprika! It adds color and a wonderful smoky depth when you’re blooming the spices with the garlic. Use about a teaspoon along with your jerk paste.

Second, this takes a little extra time but it’s worth it: After you finish the simmering step (when you take the lid off), spread the jackfruit mixture out onto a baking sheet and slide it under a hot broiler for just 2-3 minutes until the edges start to brown and caramelize a bit. That quick blast of dry heat gives you a beautiful charred, smoky texture that really mimics grilling. If you’re looking for a great way to use up any extra flavorful bases, you might like these Easy Chicken Tostadas recipes!

Estimated Nutritional Snapshot for BBQ Jerk Pulled Pork Sandwiches Plant Based

I know some of you meal planners out there want to know the numbers! Here is a rough breakdown of what you are looking at per satisfying sandwich based on our standard recipe configuration. Remember, since we are swapping out meat for fruit, the profile looks pretty different than traditional BBQ pork!

Serving Size: 1 sandwich
Calories: Around 450 that will keep you full!
Sugar: About 25g (thanks to that delicious BBQ sauce!)
Fat: Just 10g, which is pretty lean for a sandwich this flavourful.
Protein: Around 12g.

Just keep in mind, this is an estimate! If you use a sugary bun or load up on extra sauce, those numbers will shift a little. It’s a great, hearty meal for six servings!

BBQ Jerk Pulled Pork Substitute Sandwiches

Author: memorecipes.com
Total Time: 50 min
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

Plant-based sandwiches featuring shredded jackfruit seasoned with jerk spices and BBQ sauce.

Ingredients

Scale

2 (20 ounce) cans young green jackfruit in brine or water, drained and rinsed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup jerk seasoning paste
1/2 cup BBQ sauce
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
6 sandwich buns
Shredded lettuce for topping
Sliced tomatoes for topping

Instructions

Drain and rinse the jackfruit well. Squeeze out excess liquid. Shred the jackfruit using two forks or your fingers.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and jerk seasoning paste to the skillet. Cook for 1 minute until fragrant.
Add the shredded jackfruit, BBQ sauce, apple cider vinegar, and brown sugar to the skillet. Stir to coat everything.
Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
Remove the lid and continue to cook for another 10 minutes, or until most of the liquid has evaporated and the jackfruit is tender and slightly caramelized. Stir in salt and pepper.
Toast the sandwich buns lightly.
Divide the pulled jackfruit mixture among the buns. Top with shredded lettuce and sliced tomatoes. Serve immediately.

Notes

You can adjust the amount of jerk seasoning based on your spice preference.
For a smokier flavor, add 1/2 teaspoon of liquid smoke when simmering.

Prep Time: 15 min
Cook Time: 35 min
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 25g
Sodium: 850mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: BBQ, Jerk, Pulled Pork Substitute, Jackfruit, Vegan, Sandwich, Plant Based