If you’ve never had BBQ jackfruit, this is your sign to try it. It’s sweet, smoky, and tender—perfect for piling high on a baked potato.
The creamy coleslaw on top cools it all down and adds the perfect crunch. This is an easy, filling meal I love making when I want something cozy but still plant-based.
What You’ll Need
For the Baked Potatoes:
- 4 large russet potatoes
- 1 tbsp olive oil
- 1 tsp kosher salt
For the BBQ Jackfruit:
- 2 cans young green jackfruit in water, drained and shredded
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 cup BBQ sauce (use your favorite sweet variety)
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp black pepper
For the Creamy Coleslaw:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ cup vegan mayo (or regular mayo)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp salt
- ¼ tsp black pepper
Why I Love This Recipe
This recipe always hits the spot. It’s filling but fresh, comforting but light. The textures—the creamy coleslaw, the saucy jackfruit, and the crispy baked potato—make it super satisfying.
I first made this for a backyard BBQ where we needed a plant-based option. It was the first dish gone from the table. Now, it’s a go-to for easy weeknight dinners.
Here’s why I love it:
- Minimal prep and simple ingredients
- Big flavors from pantry staples
- Feels indulgent but is plant-based and packed with fiber
- Totally customizable with your favorite toppings
How Many Servings and How Long?
Serves: 4 people
Total Time: 45-55 minutes
Why This Recipe Works (Quick Science)
- Jackfruit’s texture: When cooked and shredded, jackfruit mimics pulled pork because of its fibrous structure.
- BBQ sauce chemistry: The sugars caramelize as it cooks, deepening the flavor and creating that sticky, irresistible texture.
- Coleslaw balance: The vinegar and mayo in the slaw cut through the sweetness of the BBQ sauce, keeping each bite balanced.
Meal Plan Ideas
- Make a double batch of BBQ jackfruit and serve on buns tomorrow.
- Use leftover coleslaw for tacos or grain bowls.
- Add a side salad or roasted veggies to make this a full dinner.
Common Mistakes
- Skipping the rinse: Jackfruit can be briny straight from the can—rinse well.
- Overcrowding the potatoes: Give them space on the tray so they crisp instead of steam.
- Too much BBQ sauce at once: Start with less and add more after it cooks to avoid watery jackfruit.
What to Serve With
- Corn on the cob
- Simple cucumber salad
- Garlic green beans
- Fresh watermelon slices
Tools You’ll Need
- Baking tray + parchment paper
- Large skillet
- Mixing bowls
- Tongs
- Chef’s knife
- Cutting board
- Forks for shredding
Substitutions & Variations
- Use sweet potatoes instead of russets.
- Try chipotle BBQ sauce for a smoky kick.
- Sub dairy-free ranch for mayo in the coleslaw.
- Add sliced jalapeños on top for heat.
Make-Ahead Tips
- Prep the coleslaw up to 24 hours ahead.
- Make the jackfruit BBQ and refrigerate—it reheats beautifully.
- Bake the potatoes in advance and warm them before serving.
How to Make Pulled BBQ Jackfruit Baked Potatoes
STEP 1: Bake the Potatoes
Scrub your potatoes, rub with olive oil, and sprinkle with salt. Bake at 400°F for 45-50 minutes until fork tender.
STEP 2: Sauté Onion & Garlic
Heat olive oil in a large skillet. Sauté the diced onion for 3-4 minutes until soft, then add the minced garlic and cook 1 minute more.
STEP 3: Add Jackfruit and Spices
Add the shredded jackfruit to the pan with smoked paprika and black pepper. Stir to coat and cook for 5 minutes to soften.
STEP 4: Stir in BBQ Sauce and Simmer
Pour in the BBQ sauce and apple cider vinegar. Simmer for 10 minutes, stirring occasionally, until thickened and sticky.
STEP 5: Make the Coleslaw
While the jackfruit simmers, mix cabbage, carrots, mayo, vinegar, maple syrup, salt, and pepper in a bowl. Toss until creamy and combined.
STEP 6: Assemble the Baked Potatoes
Cut a slit in each baked potato and fluff the inside with a fork. Fill each potato with BBQ jackfruit and top with a big spoonful of coleslaw.
Leftovers & Storage
Store leftover jackfruit and coleslaw separately in airtight containers. Reheat jackfruit on the stove over low heat or in the microwave. Best eaten within 3 days.
Baked potatoes can be reheated in the oven at 350°F for 10-15 minutes.
Pro Tips
- Drain and rinse the jackfruit well to remove the briny taste.
- Bake the potatoes directly on the oven rack for crispier skins.
- Toss the coleslaw right before serving so it stays crunchy.
- If your jackfruit is too wet, simmer it uncovered a bit longer.
- Warm your BBQ sauce slightly before adding to the jackfruit for better blending.
FAQ
Q: Can I use fresh jackfruit?
A: You can, but canned young jackfruit is much easier to prep and shred.
Q: What’s the best BBQ sauce to use?
A: A sweet and smoky BBQ sauce works best, but feel free to use your favorite brand.
Q: Can I make this gluten-free?
A: Yes, just check that your BBQ sauce is gluten-free.
Q: Do the potatoes have to be baked?
A: Nope, you can microwave them, but you’ll miss out on the crispy skin.
Conclusion
I hope you give these Pulled BBQ Jackfruit Baked Potatoes a try. They’re comforting, easy, and full of bold flavors.
If you make them, drop a comment below! I’d love to hear how it turned out or answer any questions you have.