Brenda Gantt’s Jackfruit Recipe
- Prep 15 min
- Cook 40 min
- Total 55 min
- Serves 6
- Level Easy
A note on this recipe: the video linked below shows Brenda Gantt tasting fresh jackfruit for the first time — it’s a reaction video, not a cooking demonstration, and she doesn’t prepare a dish on camera. The recipe on this page is our own Southern-style preparation for young jackfruit, written in the spirit of that video. It is not a recipe Brenda Gantt has published herself.
About This Jackfruit Recipe
Brenda Gantt is known for Southern comfort food, but every so often she tries something new on camera, and jackfruit was one of those moments: a friend’s mother grows it in central Florida, and Brenda tasted it fresh for the first time on her channel. It’s a fun, curious video, not a cooking tutorial.
That gave us an idea worth trying in the kitchen: young, unripe jackfruit has almost no flavor of its own and a stringy, fibrous texture, which makes it a popular stand-in for pulled pork or pulled chicken once it’s simmered in a seasoned sauce. It takes to a smoky, tangy Southern barbecue sauce the same way slow-cooked meat does, which makes it a natural, meat-free addition to a Southern table.
This recipe treats jackfruit the way you’d treat a pulled pork shoulder: simmered low and slow in sauce until it falls apart, then piled high on a bun. It’s a good side project if you already make Southern classics like grits or fried squash and want to try something a little different alongside them.
Watch Brenda Try Jackfruit
Prefer YouTube? Watch the original video. This clip shows Brenda tasting raw jackfruit; the cooked recipe below is ours.
Southern BBQ Pulled Jackfruit Recipe
Ingredients
Pulled Jackfruit
To Serve
Kitchen Tools Needed
- Large skillet with lid
- Colander
- Fork or potato masher
- Cutting board & knife
- Measuring cups & spoons
Instructions
- Prep the jackfruit. Drain and rinse the jackfruit well, then pat it dry. Trim away any hard core pieces and pull the segments apart with a fork or your fingers.
- Saute the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 to 4 minutes, until softened.
- Simmer the jackfruit. Add the jackfruit, barbecue sauce, vegetable broth, brown sugar, smoked paprika, and chili powder. Stir to coat, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the jackfruit is tender.
- Shred and thicken. Uncover and gently mash the jackfruit with a fork or potato masher to shred it further. Simmer uncovered for 10 more minutes to thicken the sauce.
- Season and serve. Taste and season with salt and pepper. Pile onto buns and top with coleslaw, if using.
Use young, unripe jackfruit packed in brine or water, not the ripe kind packed in sugar syrup, which is sweet and won’t shred the same way.
Nutrition Facts
| Calories | 180 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 34 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sodium | 480 mg |
| Sugar | 18 g |
Sugar is mostly from the barbecue sauce and varies by brand. Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Jackfruit
High in Fiber
Young jackfruit is a good source of dietary fiber, which supports digestion and helps you feel full.
Naturally Low in Fat
Jackfruit itself is low in fat and calories, so most of the richness here comes from the sauce, not the fruit.
Meat-Free Protein Alternative
While jackfruit isn’t high in protein on its own, it’s a popular whole-food base for meat-free meals when paired with beans or a side protein.
Vitamin C & Potassium
Jackfruit provides some vitamin C and potassium, which support immune function and healthy muscle and nerve activity.
What to Avoid
Preparation Mistakes
- Don’t use ripe jackfruit in syrup. It’s sweet and soft, and won’t shred like young jackfruit in brine or water.
- Don’t skip rinsing. Canned jackfruit can carry a strong brine flavor that overpowers the sauce if it isn’t rinsed first.
- Don’t under-simmer. The jackfruit needs time to soften enough to shred; rushing it leaves tough, fibrous pieces.
Storage Mistakes
- Don’t store it while hot. Cool completely before refrigerating to avoid condensation.
- Don’t assemble sandwiches ahead of time. Keep the jackfruit, buns, and slaw separate until serving so the buns don’t get soggy.
Dietary Considerations
- Vegan (check barbecue sauce label)
- Contains Gluten (buns, some barbecue sauces)
- Added Sugar (barbecue sauce, brown sugar)
Pro Tips
- Rinse the jackfruit well to wash off the brine before it goes into the pan.
- Shred as it cooks, not before. It’s much easier to pull apart once it’s softened in the sauce.
- Let the sauce reduce uncovered at the end so it clings to the jackfruit instead of pooling on the bun.
- Toast the buns lightly before filling them so they hold up to the sauce.
- Add a splash of apple cider vinegar at the end for a brighter, more classic Southern barbecue tang.
What to Serve With Pulled Jackfruit
Beverages
- Sweet tea
- Lemonade
- Light beer
Side Dishes
When to Serve
- Backyard cookouts
- Meatless Monday dinners
- Potlucks
- Casual weeknight suppers
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Young jackfruit | Hearts of palm or jerk-seasoned mushrooms | Different texture, but a similar shredded, saucy result. |
| Vegetable broth | Chicken broth | Fine if the dish doesn’t need to stay vegetarian. |
| Barbecue sauce | Homemade tomato-vinegar barbecue sauce | Lets you control the sugar and salt. |
| Brown sugar | Honey or maple syrup | Honey is not vegan. |
| Hamburger buns | Lettuce wraps or cornbread | Good for a lower-carb or gluten-free option. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Warm gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
Frequently Asked Questions
Jackfruit is a large tropical fruit. Young, unripe jackfruit has a mild, slightly neutral flavor and a fibrous texture that shreds like pulled pork or chicken, which is why it’s often used as a meat substitute once it’s cooked down in a seasoned sauce. Ripe jackfruit is sweet and is not used for this kind of savory dish.
Yes, if you can find young, unripe jackfruit. It needs to be peeled and the core removed, which takes more time and a well-oiled knife since the fruit is sticky with latex. Canned young jackfruit in brine or water is much faster and is what most home cooks use.
Yes, as written it’s plant-based. Check your barbecue sauce label, since some brands include honey or anchovy-based Worcestershire, and skip the coleslaw topping or use a vegan slaw dressing if that matters to you.
Yes. Combine the drained jackfruit, sauteed onion and garlic, barbecue sauce, broth, and seasonings in a slow cooker and cook on low for 4 to 5 hours, then shred with two forks before serving.
Store the cooked jackfruit in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.
Yes, it freezes well since it’s already a shredded, saucy mixture. Cool it completely, freeze in an airtight container for up to 3 months, and thaw overnight in the refrigerator before reheating.
Reader Reviews
More Brenda Gantt Recipes
- Golden Broccoli CasseroleA creamy, cheesy Southern side dish
- Brenda Gantt GoulashA hearty, comforting one-pot dinner
- Brenda Gantt’s GritsClassic creamy Southern grits
- Fried SquashA crispy Southern summer side
- Brenda Gantt Pound CakeA rich, buttery breakfast treat
- Brenda Gantt’s BrowniesFudgy, from-scratch brownies
- Chicken and DumplingsA Southern comfort food classic
- Buttermilk BiscuitsFlaky, old-fashioned Southern biscuits
It’s gonna be good, y’all. Give it a try for your next cookout.
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