Jackfruit Pulled Pork Recipe – A Bold, Plant-Based BBQ Favorite | Chef Paul Knapp – The Firefighting Chef
The humble jackfruit may not look like much at first glance, but once it hits the pan with smoky BBQ sauce and bold spices, it transforms into something extraordinary. If you’ve been wondering how to recreate the tender, savory, and sticky magic of traditional pulled pork — without a single animal product — this jackfruit pulled pork recipe is the answer.
Plant-based, hearty, and rich in flavor, this dish pairs sweet smokiness with a fiery kick, balanced perfectly with a crunchy, zesty Cajun mustard slaw. It’s bold comfort food, made vegan — and it might just be your new go-to for weeknight dinners, summer BBQs, or game-day bites.
Why This Jackfruit Pulled Pork Recipe is a Game Changer
Jackfruit is a rising star in plant-based cuisine, known for its meaty texture and uncanny ability to absorb flavors. When slow-simmered in a rich barbecue sauce, jackfruit takes on the same mouthwatering qualities as pulled pork — minus the cholesterol, saturated fat, or animal ingredients.
This dish is:
- 100% vegan and dairy-free
- High in fiber and low in fat
- Packed with bold, smoky, and spicy flavors
- Balanced with a refreshing and crunchy homemade slaw
According to Plant-Based Health Professionals UK, incorporating whole plant foods like jackfruit can reduce the risk of heart disease, improve digestion, and provide essential nutrients that support long-term health.
How to Make Jackfruit Pulled Pork (The Easy Way)
This recipe is easy to follow, uses accessible ingredients, and only requires a few essential kitchen tools like a large frying pan, measuring cups, knives, and a mixing bowl. The full step-by-step method is listed at the bottom of this post in the recipe plugin, where you can also print the recipe for your kitchen use.
The result? A smoky, tender pulled jackfruit sandwich that rivals anything you’d find at a BBQ shack — and it’s completely plant-powered.
Watch How to Make Jackfruit Pulled Pork – Video by Chef Paul Knapp
🎥 Ready to see this dish come to life? Watch Chef Paul Knapp, known as The Firefighting Chef, walk you through this delicious BBQ jackfruit pulled pork recipe in his latest video.
This step-by-step tutorial covers everything from prepping your ingredients to mastering the jackfruit texture and assembling the perfect plant-based sandwich. It’s the ideal guide for anyone new to jackfruit or wanting to refine their technique.
Serving Suggestions: Build the Ultimate Jackfruit Pulled Pork Sandwich
This sandwich isn’t just about the jackfruit — it’s the combination of flavors and textures that make it a knockout.
Serve it:
- In a toasted vegan brioche bun or slider roll
- Topped with homemade Cajun mustard slaw for crunch and zing
- With a side of sweet potato fries, roasted corn, or grilled veggies
- Or go low-carb and serve over a bed of leafy greens or grain bowls
Jackfruit pulled pork is also fantastic for meal prep and can be enjoyed in tacos, wraps, or even stuffed in bell peppers for a twist.
Health Benefits of Jackfruit Pulled Pork
Aside from being a tasty comfort food, this recipe delivers health benefits too. Jackfruit is a nutrient-dense, low-calorie fruit rich in fiber, vitamin C, potassium, and antioxidants. According to Harvard Health, fruits like jackfruit support a healthy immune system and contribute to heart health.
The addition of slaw with fresh cabbage, carrots, and lemon juice brings a dose of cruciferous vegetables — shown to help reduce inflammation and support digestion, as supported by the NHS Eat Well Guide.
Meet the Chef Behind the Recipe – Chef Paul Knapp
This mouthwatering BBQ recipe was created by Chef Paul Knapp, widely recognized as The Firefighting Chef. After traveling the world as a trained chef, Paul joined the London Fire Brigade and later moved to the west coast of Ireland, where he’s served as a firefighter for over 30 years.
Today, Paul brings his passion for flavorful, plant-based cooking to the public through appearances on Virgin Media’s Ireland AM, making waves as Ireland’s go-to vegan chef. He turned to plant-based eating six years ago after a personal health journey and now dedicates his culinary career to showing that plant-based food can be just as exciting — if not more — than traditional meat-based meals.
Whether he’s hosting demos or cooking on TV, Chef Paul is all about breaking down stereotypes and proving that vegan food can be bold, satisfying, and full of fire.
Jackfruit Pulled Pork
Equipment
- Large Frying Pan or Skillet
- Mixing Bowl
- Whisk or Jar with Lid
- knife and cutting board
- Forks
- Measuring Spoons and Cups
- Can Opener
- Serving Platter or Plates
Ingredients
BBQ Jackfruit
- 1 tbsp vegetable oil
- 1 onion, finely chopped (red onion preferred)
- 1 tsp ground cinnamon
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 2 tsp chipotle hot sauce or chipotle peppers in adobo sauce
- 1 tbsp apple cider vinegar
- 4 tbsp BBQ sauce of your choice
- 1 tsp liquid smoke
- 200 g canned chopped tomatoes
- 800 g cans young jackfruit in water or salted water (drained)
Cajun Mustard Slaw
- 1/4 white cabbage, finely sliced
- 1/4 red cabbage, finely sliced
- 2 medium carrots, grated
- 1/2 red onion, finely sliced
For the Dressing:
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 4 tbsp extra virgin olive oil or rapeseed oil
Instructions
BBQ Jackfruit
- Prepare the Base: Heat the oil in a large frying pan over medium heat. Add the onion and cook for about 10 minutes until soft and translucent.
- Add the Spices: Stir in cinnamon, cumin, and smoked paprika. Cook for 2–3 minutes to release the flavors.
- Build the Sauce: Add chipotle hot sauce (or peppers), apple cider vinegar, BBQ sauce, chopped tomatoes, and liquid smoke. Mix well.
- Simmer and Cook: Add the drained jackfruit and about 200 ml of water. Cover and simmer gently for 30 minutes, stirring every 5–10 minutes to break down the jackfruit.
- Thicken the Sauce: Uncover and cook for another 10 minutes until the mixture becomes thick and sticky, resembling pulled pork.
- Shred the Jackfruit: Use a fork to shred the jackfruit into fine pieces. Taste and adjust seasoning, adding an extra tablespoon of BBQ sauce if desired for extra sweetness and stickiness.
Cajun Mustard Slaw
- Make the Dressing: In a bowl, whisk together lemon juice, Dijon mustard, and olive oil, or shake everything in a jar until emulsified.
- Assemble the Slaw: Pour the dressing over the prepared vegetables and mix thoroughly until evenly coated.
To Serve
- Serve the BBQ jackfruit in a vegan brioche roll, burger bun, or slider bun
- Top with a generous helping of Cajun mustard slaw for a refreshing crunch.
Video
Notes
Nutrition
Want More from Our Chefs? Watch Next
👉 Check out another popular video from our community favorite, Chef Priyansh Parekh:
How to Make Vegan Shakshuka Eggs – A Flavor-Packed Plant-Based Twist
Responses