Slow Cooker BBQ Jackfruit Stuffed Sweet Potatoes

This Slow Cooker BBQ Jackfruit Stuffed Sweet Potatoes with Avocado Crema is a satisfying plant-based entree that your whole family will enjoy. Full of flavor and it has that pulled pork texture that will even fool an omnivore. Jackfruit makes a great Vegan replacement for pulled pork. It is a healthier option that it packed full of flavor from a spice rub and your favorite bbq sauce! For a complete meal, serve the BBQ Jackfruit with baked Sweet Potatoes.

This recipe is simple and easy to make because the slow cooker does most of the work. Before the jackfruit gets added to the slow cooker, a simple BBQ rub is added to the jackfruit. This adds so much flavor that just cooking the jackfruit in bbq sauce. Once the jackfruit is coating in the rub, it is added to the slow cooker. Use your favorite vegan-friendly bbq sauce to the jackfruit. The BBQ Jackfruit will cook on low for 5 hours.

After the BBQ Jackfruit has cooked for about 5 hours, it is time to shred the jackfruit. It should come apart very easily with a fork. Let it cook on low for another hour.

You can serve the BBQ Jackfruit over baked sweet potatoes. If you aren’t a big fan of sweet potatoes, you can always serve the jackfruit in a bun for sandwiches. You can bake the sweet potatoes after you shred the jackfruit so both the potatoes and jackfruit will be ready at the same time. Serve with a simple avocado crema, but that is totally optional. You can make it even easier, just dice up an avocado to go on top!

  • 2- 20 Ounces Cans Young Jackfruit in brine, drained and rinsed;
  • Brown Sugar -1 Tablespoon;
  • Mexican Oregano – 1 Tsp;
  • Cumin – 1 Tsp;
  • Garlic Powder – 1 Tsp;
  • Salt -1 Tsp;
  • Black Pepper – ½ Tsp;
  • Smoked Paprika – ½ Tsp;
  • Vegan-Friendly BBQ Sauce- 1 Cup;
  • Chili Powder – ½ Tsp; and
  • 4 Large Sweet Potatoes, scrubbed and cleaned
For Avocado Crema:
  • 1 Large Avocado;
  • Juice of 1 Lime;
  • Salt to taste;
  • Handful Chopped Cilantro, optional; and
  • 2-4 Tbls Water

In a large mixing bowl put the drained jackfruit. Add all the spices {brown sugar to chili powder} and stir to evenly coat the jackfruit with all the spices. Add the jackfruit to the slow cooker. Pour the bbq sauce over the jackfruit and stir. Cook on low for 5 hours.

After 5 hours, shred the jackfruit with a fork. Cook for an additional hour.

Preheat the oven to 375 F. Poke the sweet potatoes with a fork then wrap them with a aluminum foil. Place on a cookie sheet. Bake until tender, 40-60 minutes or longer depending on the size.

While the jackfruit and sweet potatoes are finishing cooking, make the avocado crema. In a blender or food processor, add the avocado, lime juice, cilantro if using, salt to taste and water. Blend until smooth. Add any additional water as needed. Taste for seasonings.

Serve the cooked jackfruit over the baked sweet potatoes and serve with the avocado crema is using.