Name: BBQ Jackfruit Po’ Boy (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 Canned young green jackfruit in water - drained and rinsed; 1 cup BBQ sauce - your favorite brand; 1 tbsp Apple cider vinegar; 1 tsp Smoked paprika; 2 cups Pre-made coleslaw mix; 1/4 cup Mayonnaise; 1 tbsp Apple cider vinegar; 1 tsp Sugar; 4 French bread rolls - about 8-10 inches long; 1/2 cup Dill pickle chips; 2 tbsp Vegan mayonnaise

Recipe tier

A classic New Orleans sandwich with a vegan twist! Tender jackfruit simmered in a smoky BBQ sauce, served on French bread with coleslaw and pickles.

Total 1h

Serves 4

Steps 5

Ingredients 11

Soundtrack the cook

Fire it up · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

Share this playlist

Jackfruit
2 567 g Canned young green jackfruit in water - drained and rinsed
BBQ Sauce
1 cup 240 mL BBQ sauce - your favorite brand
1 tbsp 15 mL Apple cider vinegar
1 tsp 5 mL Smoked paprika
Coleslaw
2 cups 475 mL Pre-made coleslaw mix
cup 60 mL Mayonnaise
1 tbsp 15 mL Apple cider vinegar
1 tsp 5 mL Sugar
Po’ Boy Assembly
4 4 French bread rolls - about 8-10 inches long
cup 120 mL Dill pickle chips
2 tbsp 30 mL Vegan mayonnaise

Equipment

As an Amazon Associate, Mealovate earns from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Prepare the Jackfruit: Shred the drained and rinsed jackfruit with two forks. It should resemble pulled pork.
Make the BBQ Sauce: In a medium saucepan, combine all BBQ Sauce ingredients. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
Cook the Jackfruit: Add the shredded jackfruit to the BBQ sauce. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the sauce.
Make the Coleslaw: In a medium bowl, combine all Coleslaw ingredients. Mix well and set aside.
Assemble the Po’ Boys: Slice the French bread rolls lengthwise. Spread vegan mayonnaise on both sides of the bread. Layer the BBQ jackfruit onto the bottom half of each roll. Top with coleslaw and dill pickle chips. Close the sandwich and serve immediately.