Jackfruit Pulled Pork Sandwich with Vegan Coleslaw Recipe

This jackfruit pulled pork sandwich recipe combines tender shredded jackfruit, red lentils, smoky maple-molasses barbecue-style sauce, and a creamy tahini coleslaw on toasted buns for a hearty plant-based take on a classic pulled pork sandwich. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, this satisfying vegan main balances sweet, smoky, savoury, tangy, and crunchy elements in every bite.

The Inspiration

Pulled pork sandwiches are loved for their combination of tender, saucy filling, toasted bread, and cool crunchy slaw. This plant-based version captures that same satisfying structure while using jackfruit and red lentils as the foundation of the filling.

Featured on VEGANnotvegan with Maddie and Kiki Longo, the recipe starts with canned jackfruit that is drained, trimmed of its hard core, and broken apart by hand. Jackfruit works especially well in this style of sandwich because its naturally fibrous texture separates into pieces that resemble shredded meat once cooked.

When these elements are layered onto a toasted bun, the contrast is what makes the sandwich work. The filling is warm, smoky, sweet, and saucy, while the coleslaw is cool, crisp, creamy, and tangy.

Ingredients

For the Jackfruit “Pulled Pork”

4 (20 oz) cans jackfruit, drained, hard core removed, and broken up with fingers
1 large white onion, chopped
1 tsp cayenne powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp freshly ground black pepper
½ cup red lentils
1 cup ketchup
1/3 cup maple syrup
½ cup molasses
1 tsp liquid smoke
1 tsp hot sauce
½ cup apple cider vinegar
2 cups vegetable broth
¼ cup soy sauce
2 tbsp plus 2 tbsp vegetable oil, divided
2 tbsp coconut oil
Salt to taste

For the Vegan Coleslaw

½ head green cabbage, thinly sliced
2 medium carrots, grated large
3 scallions, thinly sliced on a bias
¼ cup tahini
1/4 cup water
3 tbsp apple cider vinegar
1 tbsp granulated sugar
1 tbsp Dijon mustard
½ tsp celery seeds
Salt and freshly ground pepper to taste

For Assembly

4-6 high protein buns, toasted

Method

Make the Jackfruit “Pulled Pork”

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, or until it turns translucent. Stir in the broken up jackfruit, cayenne powder, ground cumin, garlic powder, and black pepper, and cook for 2 minutes more.
Mix the ketchup, maple syrup, molasses, liquid smoke, hot sauce, and apple cider vinegar in a medium bowl and add to the skillet along with the vegetable broth, soy sauce, coconut oil, and red lentils. Bring to a simmer, cover with a lid, and cook for 30 minutes, or until the jackfruit is tender.
Set a strainer in a large bowl and strain the jackfruit, reserving the sauce.
Heat remaining 2 tbsp vegetable oil in another large skillet over medium heat. Add the strained jackfruit and sear for 4 minutes, stirring once halfway through. Add in the reserved sauce and take off heat. Taste and adjust the seasoning with salt, more soy sauce, maple syrup, apple cider vinegar, or hot sauce if needed.

Make the Vegan Coleslaw

In a large bowl, whisk together the tahini and ¼ cup water to loosen. Whisk in apple cider vinegar, Dijon mustard, granulated sugar, and celery seeds. Add the cabbage, carrot, and scallions and toss to coat with the dressing. Season to taste with salt and pepper.

Assemble the Sandwiches

Add a large scoop of jackfruit “pulled pork” to the bottom bun. Top with a smaller amount of the slaw followed by the top bun. Serve with more slaw on the side.

Serving Suggestions

This jackfruit pulled pork sandwich with vegan coleslaw is an excellent choice for a casual dinner, weekend lunch, plant-based barbecue-style meal, game-day spread, or relaxed gathering. The jackfruit filling is rich enough to serve as the main attraction, while the crunchy tahini-dressed cabbage slaw provides the acidity and freshness needed to balance the sweet, smoky sauce.

Serve each sandwich with a generous scoop of warm jackfruit on the bottom bun, a smaller layer of coleslaw on top, and additional slaw alongside the sandwich as specified in the source recipe.

For entertaining, keep the jackfruit warm in the skillet and arrange the toasted buns and slaw separately so guests can assemble their sandwiches just before eating. This helps preserve the contrast between the warm filling, crisp slaw, and toasted bread.

Final Thoughts

This jackfruit pulled pork sandwich recipe takes the familiar structure of a barbecue-style sandwich and rebuilds it through plant-based ingredients that contribute their own flavour and texture.

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