Jackfruit Brisket w/ Cilantro-Lime Aioli

I was recently in Portland, and first off, let me say, they have such an amazing selection of vegan food!! While I was there, I tried a Jackfruit Brisket Sandwich. It was one of the best things I had ever tried, and upon getting home I knew I had to try and recreate it. I added my own twist with the Cilantro Aioli and Mango Amba sauce. The flavors of mango, cilantro, lime, and BBQ perfectly complement each other. The sauces can be made ahead of time, and keep well in the fridge. I know there are quite a few components to this dish but it will not disappoint, trust me!! Plus it’s always to nice to have a few homemade sauces in the fridge to spruce up a meal. Happy cooking!


Pictorial Instructions: (keep scrolling for written recipe card)

Here is how it should look after baking, I promise it’s not burned, as soon as you gently stir it the jackfruit will be perfect, see the next image for reference.

This is the BBQ sauce I used, it was great!


Jackfruit Brisket w/ Cilantro-Lime Aioli

Side-dish Ideas: Vegan Coleslaw, Sweet Potato Fries, Mashed Potatoes, Corn on the Cob, Baked Zucchini Fries
Course Main Course
Cook Time 35 minutes
Servings 4 Servings


  • 1/2 Sweet Onion
  • 2 Garlic Cloves
  • 2 Cans Jackfruit
  • 1/2 Cup Water
  • 1 tsp Salt
  • 1 Cup good quality BBQ sauce
  • 4 good quality Ciabatta Rolls
  • 1/2 Cup Cilantro (w/ stems)
  • 1 Jalapeno (w/ or w/out seeds)
  • 2 Tbsp Lime Juice
  • 3/4 Cup Vegan Mayo


  • Preheat oven to 425°F. Line a baking sheet with tinfoil and grease.
    TIP: If you have extra time my Quick Mango Amba Sauce pairs great with this recipe. Trader Joes also sells a Mango Amba Sauce that would pair well. Still tastes great with or without!!
  • Heat an oiled skillet over medium high heat. Dice onion (additionally make a few thin slices for assembly), mince garlic cloves and add to skillet, cook 4-5 minutes.
  • Open the canned jackfruit and drain liquid, place jackfruit on a cutting board and roughly chop lengthwise. Add Jackfruit, water, and salt to skillet. Turn heat to medium low and cover skillet for 7-8 minutes or until water is cooked off.
  • Roughly mash jackfruit with a fork until a stringy texture is achieved. Add BBQ sauce and stir.
  • Transfer jackfruit to prepared baking sheet. Bake for 12-15 minutes.
    I like to keep mine in for the full 15 minutes to achieve a crispier texture.
  • While the Jackfruit is baking prepare the Cilantro Aioli.
  • Combine vegan mayo, cilantro, jalapeno, and lime in a food processor or blender and run until smooth.
  • To assemble, generously spread cilantro-lime aioli to both sides of ciabatta, place jackfruit "brisket" on the bun and top with thinly sliced onion and cilantro leaves, if desired.

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