Barbecue Pulled Jackfruit

Ingredients: Makes 17 servings


17 1/2 lbs. Jackfruit, fresh
1 3/4 cups Kansas City Classic Barbecue Sauce
2 TBSP Chili powder
1 TBSP Ground Cayenne Pepper
1 TBSP Smoked paprika
1 cup Yellow onions, julienned
1tsp Kosher salt
1/4 cup Green onions, chopped


  1. Cut jackfruit in half lengthwise with a large knife. Cut from end to end in wedges, then cut out the white core from each wedge.
  2. Cut along the white/pale flesh to remove the bright yellow/orange bulbs. Open bulbs and remove seeds (seeds can be roasted and used in another application). Remove the tough fibrous piece from the top of the bulbs where the seeds were connected to the bulb.
  3. Bring a pot of water to a simmer. Add jackfruit bulbs. Simmer jackfruit until it is tender enough to shred, about 10-15 minutes depending on ripeness. Drain excess water and allow jackfruit to cool. Use two forks to shred.
  4. In a bowl, toss together shredded jackfruit, barbecue sauce, chili powder, cayenne, smoked paprika, yellow onion, and salt.
  5. Prepare a sheet tray with pan spray. Spread jackfruit in a thin layer on sheet tray. Roast in a 375°F oven until slightly crispy, meaty, and caramelized, about 40 minutes, stirring every 10 minutes.
  6. Garnish with green onions.

Serving Size: 
Service size: 3/4 cup

Nutritional Information:
230 calories, 2 g fat, 0 g saturated fat, 400 mg sodium, 56 g carbohydrate, 45 g sugar, 4 g fiber, 4 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon