Hawaiian BBQ Pulled Jackfruit + Macaroni Salad






I know what you’re thinking…What is this sorcery?? How do I get jackfruit to resemble, and TASTE LIKE pulled pork? Well, it’s definitely possible, and it’s absolutely delicious. The recipe I created is inspired by one of my favorite bloggers, Minimalist Baker. Her original recipe was for BBQ jackfruit sandwiches, but I decided to switch up the sauces and serve it without the bun. I decided to put a Hawaiian twist on this recipe, serving it with a classic macaroni salad, fluffy white rice, and some asparagus because I felt like adding something fresh.

Let’s start off with the transformation of jackfruit into “BBQ pulled pork”. My secret weapons of flavor include the following items below:


(PS: I will acknowledge the fact that there is honey in the Sweet Baby Ray’s sauces, so the recipe is MOSTLY vegan 🙂 )


When you’re buying jackfruit as a meat substitute, make sure you look for “young green jackfruit” and the kind that is in brine or water, not syrup.


  • 2 20-ounce cans of young green jackfruit (in brine or water)
  • 1/4 cup Sweet Baby Ray’s BBQ sauce
  • 1/4 cup Sweet Baby Ray’s Honey Teriyaki sauce
  • 2 tsp. liquid smoke
  • Cholula chipotle hot sauce, as desired


1. Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.

2. Mix sauces and liquid smoke together and add to jackfruit, toss to coat.

3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.

4. Stir and reduce heat to medium-low heat, and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).

5. Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.




  • 1 lb macaroni noodles
  • 2 Tbsp. apple cider vinegar
  • 2 carrots, shredded
  • 1/4 c. onion, chopped
  • 2 1/2 c. vegan mayo (I use Just Mayo)
  • 1/4 c. unsweetened almond milk
  • 2 tsp. sugar
  • salt and pepper, to taste


1. Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.

2.  While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until combined. Allow to cool completely, about 15-20 minutes. (In the winter time, I like to set it outside to cool).

3. In a separate, smaller bowl, whisk together mayo, almond milk, and sugar.

4. Fold the mayo mixture into the macaroni, until all noodles are evenly coated. Add salt and pepper to taste.

5. Cover, and refrigerate at least 4 hours (best if overnight). Gently stir before serving, adding a little more almond milk if needed, no more than a tablespoon or two.

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