Somewhere South with Chef Vivian Howard

Pure Soul's BBQ Jackfruit with Apple Slaw

Photo by Andrea Weigl

Photo by Andrea Weigl

In case you think we neglected vegetarians with our meat-and-fish-centric barbecue episode, here’s a treat for you. We asked Nikolas Spaulding, co-proprietor of Durham N.C.’s Pure Soul Plant-based Soul Food pop-up for their popular BBQ jackfruit recipe whose fibrous texture pairs well with the fruit’s complex, tropical flavors. When cooked, jackfruit is reminiscent of pulled pork, so, Pure Soul kindly threw in their apple slaw recipe for good measure. If you’re a vegetarian seeking satisfying barbecue or a meat-lover open to trying something new, this recipe is for you.


For the sauce:

  • 1 cup apple cider vinegar
  • ⅔ cup ketchup
  • 1/4 cup yellow mustard
  • 3 tablespoons dark brown sugar
  • 1 tablespoon blackstrap molasses
  • 2 teaspoons Texas Pete hot sauce
  • 2 teaspoons black pepper
  • 1 teaspoon sea salt

For the jackfruit:

  • 1 tablespoon peanut or vegetable oil
  • 1 24-ounce can of jackfruit
  • 1 yellow onion, sliced

For the slaw:

  • 1 Granny Smith green apple, cut into thin sticks
  • 2 cups purple cabbage, shredded
  • 1 carrot, grated or cut into thin sticks
  • 1 scallion, finely chopped
  • 1/4 cup roughly chopped Italian parsley
  • Juice from 1/2 lemon or lime
  • 1 tablespoon apple cider vinegar
  • 3/4 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 pinch sea salt (to taste)
  • 1 pinch red pepper flakes


Step 1: Place vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, pepper and salt in a saucepan. Heat over medium heat at first then bring to a simmer while you prepare the rest.

Step 2: In a separate pan, heat 1 tablespoon oil over medium heat. Add the jackfruit and onions and gently sauté until onions become translucent.Break up jackfruit with a spatula until it is shredded. Add the sauce to the jackfruit and onions and continue to simmer while you prepare the slaw.

Step 3: Mix apple, cabbage, carrot, scallion, parsley, citrus juice, vinegar, oil, maple syrup, salt and pepper flakes  together in a bowl. The longer it sits in the fridge the better it is.

Toast up some whole wheat buns, assemble with jackfruit and slaw and Enjoy!