South Carolina Pulled Jackfruit Vegan BBQ

January 22, 2025

Jackfruit is magical. When pulled, it truly replicates the texture of meat.

Ingredients

1 cup yellow mustard

¼ cup apple cider vinegar

½ cup white wine vinegar

3 tbsp packed brown sugar

1 tbsp vegan Worcestershire sauce

3 tsp extra-virgin olive oil, divided

½ tsp garlic powder

½ tsp ground sea salt

1 tsp hot sauce (optional)

Shredded cabbage

2 14-oz cans young jackfruit

24 oz no-chicken broth

1 yellow onion, thinly sliced

4 hamburger buns (optional)

Preparation

“South Carolina and its mustard BBQ sauce will forever have a piece of my heart. My childhood family vacations to Myrtle Beach meant numerous stops at BBQ shacks, and this tangy sauce has always been one of my favorites. When I took the first bite of our vegan version I was stunned by how much it tasted like the sandwiches I remembered. Jackfruit is magical. When pulled, it truly replicates the texture of meat. Simmering it in the no-chicken broth makes shredding it easier and gives the fruit a mild and savory flavor. The mustard sauce is a departure from the red sauces that most people are used to. It has a tangy vinegar flavor that’s a fun change of pace from typically sweet BBQ sauce. You can make it and eat it immediately, but if you want the flavor to really develop, refrigerate it overnight.” — Linda & Alex Meyer

Reprinted with permission from Great Vegan BBQ without a Grill by Linda & Alex Meyer, Page Street Publishing Co. 2018. Photo credit: Kelly Allison Photography.

Whisk the mustard, vinegars, brown sugar, Worcestershire sauce, 2 teaspoons of olive oil, garlic powder, sea salt and hot sauce in a saucepan until well combined. Bring to a boil and then reduce the heat and simmer for approximately 20 minutes, or until it thickens, stirring frequently. For best results, pour into a glass jar, cover with a lid and refrigerate overnight. This allows the flavors to mingle and intensify.

Drain and rinse the jackfruit well. Put the jackfruit and the broth in a large saucepan and stir to combine. Bring to a boil, then reduce and simmer for 1 hour. Drain the excess broth and shred the jackfruit. It should resemble pulled meat.

Heat 1 teaspoon of olive oil in a large skillet on medium-high heat. Add the onions and the jackfruit and cook until the onions are soft and the jackfruit begins to brown, approximately 8 minutes. Add 3 tablespoons of the BBQ sauce and stir until it’s fully incorporated into the jackfruit. Serve it on a bun or eat it plain, just make sure you spoon extra sauce on top. Add shredded cabbage for a fresh crunch. Serves 4.