Slow Cooker BBQ Jackfruit

Julius really wasn’t impressed when I told him I was finally going to make BBQ Jackfruit at home, in a slow cooker/crockpot. I can see why – the recipe is foolproof.


Take 2 cans of Jackfruit in water (found at the Thai market) and rinse/drain them well…


…then get them really dry. Some say to squeeze with a towel or your hands – I used my handy dandy tofu press.


Combine with a jar of prepared BBQ sauce – this is Bibigo, which equals roughly 2 cups.


After 3 hours in the Crockpot on high (plus 2 on low – probably not necessary – only because I was around) use two forks to shred it into “pork.”


Look who’s impressed now!


Several readers suggested letting it marinate as long as possible, making this the perfect vegan make-ahead meal.  Though Abe had a bite right away and said it was good.


Just spooned some on top of tortilla chips for a snack – it’s great in a sandwich too.

Crockpot BBQ Jackfruit


  • 2 cans Jackfruit in Water
  • 2 cups prepared BBQ Sauce


  1. Rinse/Drain 2 cans of Jackfruit and press them dry, the same way you would press tofu.
  2. Once dry, combine with BBQ sauce - this is Bibigo, which equals roughly 2 cups.
  3. Set Crockpot to 4 hours on high until tender.
  4. Use two forks to shred the jackfruit into "pork."


4 thoughts on “Slow Cooker BBQ Jackfruit

  1. kristen | verbs and vignettes

    i’ve never heard of jackfruit… and i don’t know where i have an asian market that would sell it. but this looks delicious! what a dilemma…

  2. Alice @ Nom Nom Cat

    I’ve heard of vegan places using young green jackfruit for its meaty, “carnitas”-like texture but I’ve never eaten it. Will have to pick up a few cans and try it! I usually eat my jackfruit ripe and fresh. :3

Comments are closed.