Pulled pork sandwiches are one of those craveable, messy, deeply satisfying meals that can feel out of reach when you're eating entirely plant-based — but jackfruit genuinely changes that. Young green jackfruit has a fibrous, shreddable texture that mimics slow-cooked meat so convincingly that even skeptics tend to do a double-take. Simmered low and slow with smoked paprika, cumin, chili powder, liquid smoke, and a full cup of vegan BBQ sauce, the jackfruit soaks up every bit of that smoky, tangy flavor and shreds into tender, saucy strands that pile beautifully onto a toasted bun. A crisp, creamy coleslaw made with vegan mayo, apple cider vinegar, and a touch of maple syrup goes on top, adding the cool crunch that makes every bite feel complete. The whole thing comes together in one skillet, serves four, and hits that backyard-cookout energy without any animal products in sight. Keep a jar of sliced pickles nearby — they're optional, but they really do make it sing.
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Drain and rinse the jackfruit in a colander, then pat dry with paper towels. Using your hands or two forks, pull apart any large chunks into rough shreds, discarding any tough core pieces or seeds.
In a large mixing bowl, whisk together the vegan mayonnaise, 1 tbsp apple cider vinegar, 1 tsp maple syrup, and 1/4 tsp salt until smooth. Add the shredded cabbage and carrot and toss until evenly coated. Refrigerate while you cook the jackfruit.
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