by Naked Soul Cooking


Shredded pork or chicken is a staple at typical barbecue gatherings. But why should those of us on a plant-based diet miss out on those savory, smoky flavors? We’re not going to with these!


Serving size: 4 sliders

Estimated prep time: 30 minutes


Two 20-ounce cans young jackfruit, in brine

2 tablespoons balsamic vinegar

2 tablespoons reduced sodium soy sauce (or liquid aminos)

1-2 tablespoons neutral oil of choice

½ medium onion, chopped

4 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon cumin

¼ teaspoon smoked paprika

1 tablespoon tomato paste

½ cup orange juice, or 1 medium orange

1 lime, juiced

½ cup water 

2 teaspoons (or capfuls) liquid smoke

1 tablespoon poultry seasoning

1 cup barbecue sauce

1 tablespoon infused oil

Ciabatta rolls (or any bread rolls you prefer)


Open the two cans of jackfruit and drain the liquid. Fill each can with cold water, and drain again. Each piece will be triangular shaped with a hard core; cut off the harder ends of each piece and discard. Add remaining jackfruit to a medium-sized mixing bowl.

Sprinkle soy sauce (or liquid aminos) and balsamic vinegar over the jackfruit and mix together. Set aside to marinate for at least 10 minutes.

Heat a skillet over medium heat for 20-30 seconds, then add 1-2 tablespoons of oil. Add onion and garlic and saute for about 3 minutes.

Add oregano, cumin, paprika and cook until fragrant. Stir in tomato paste, orange juice, lime juice, water, liquid smoke and poultry seasoning.

In a separate bowl, mix together the barbecue sauce and infused oil until thoroughly combined. Add to the skillet.

Allow the sauce to simmer for about 3-5 minutes so the flavors can meld. Gently add the jackfruit to the sauce, and mash with a fork or potato masher to create a string-like texture. Continue to cook until sauce evaporates, approximately 10-15 minutes.

Scoop the jackfruit onto the Ciabatta rolls. Serve and enjoy!

Emerald contributor since September 2019


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