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5 from 3 votes

South Carolina Pulled Jackfruit Vegan BBQ

Think a saucy, savory barbecue sandwich must be made from meat? Let this version show you how even BBQ can be vegan.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main
Cuisine: American
Keyword: barbecue, bbq, jackfruit, south carolina
Servings: 4 servings
Author: Linda and Alex Meyer


  • 1 cup yellow mustard
  • ¼ cup apple cider vinegar
  • ½ cup white wine vinegar
  • 3 tablespoon packed brown sugar
  • 1 tablespoon vegan Worcestershire sauce
  • 3 teaspoon extra-virgin olive oil, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon ground sea salt
  • 1 teaspoon hot sauce, optional
  • Shredded cabbage
  • 2 cans young jackfruit (24 ounces each)
  • 24 ounces no-chicken broth
  • 1 yellow onion, thinly sliced
  • 4 hamburger buns


  • 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.


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