Jackfruit ‘Pulled Pork’ Sliders

Jackfruit ‘Pulled Pork’ Sliders

Courtesy of Chef Dylan Benoit

Instead of copping out and offering vegetarian guests a salad or some grilled corn on the cob, prepare this faux pulled pork recipe. In fact, it’s great for anyone looking to cut back on red meat consumption without sacrificing the barbecue flavors you know and love. Young, unripe jackfruit has a meat-like texture which is highly sought after as a meat substitute – in Bengal, India, jackfruit is even referred to as tree-mutton!

{ Makes 8 sliders or 4 large sandwiches }

  • 2 cans of young green jackfruit in water, drained
  • 1 batch Sailor Jerry’s Spiced Rum BBQ sauce
  • 8 slider buns
  • 2 cups of your favorite coleslaw recipe (if making vegan be sure to substitute an egg-free mayonnaise)
  • Sliced pickles


  • 2 cups ketchup
  • ¼ cup Sailor Jerry’s Spiced Rum
  • ¼ cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1½ teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon allspice
  • ¼ teaspoon clove
  • Big pinch of kosher salt

Preheat your smoker and get some hickory chips ready to load. Open the cans of jackfruit and drain out the water.

Once smoker is ready, load up the chips and spread the jackfruit out in a single layer. Smoke the jackfruit for 45 minutes.

Meanwhile, put all the ingredients for the BBQ sauce into a pot and bring to a low simmer, also for 45 minutes, stirring often being careful not to burn the bottom of the pot.

Once the jackfruit is done, put it on a tray and allow it to cool slightly. Gently break apart the jackfruit following the natural seam, as if “pulling” pork, and place it into the simmering BBQ sauce.

Allow to simmer for 5 to 10 minutes to soak up the BBQ sauce flavor. In the meantime, prep your buns with coleslaw, sliced pickles and hot peppers.