• 2 20-ounce cans young green jackfruit in brine
  • 1 tbs oil
  • 1/2 onion, finely sliced
  • 2 Tbsp brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp freshly-ground black pepper
  • 1/2 tsp chili powder
  • 1/2 c vegetable broth
  • 1 cup BBQ sauce, divided
  • additional salt and black pepper, to taste
  • additional salt and black pepper, to taste


  1. Drain and rinse the jackfruit. Cut out the dense inner core and discard. Transfer remaining fruit to a large bowl and toss with brown sugar, smoked paprika, garlic powder, black pepper, and chili powder.
  2. Heat oil in a large skillet over medium heat. Add thinly sliced onion and saute until translucent, about 5 minutes. Add jackfruit and cook, stirring, until jackfruit is beginning to brown, about 3-4 minutes.
  3. Add vegetable broth and 3/4 cup BBQ sauce. Reduce heat and simmer, uncovered, 30 minutes or until sauce has thickened. Stir occasionally using the spoon to break apart the jackfruit chunks as they soften.
  4. Season to taste. Shred the jackfruit with two forks and top with additional BBQ sauce, if desired.

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