BBQ Jackfruit Sandwiches
Tender, smoky pulled jackfruit smothered in tangy BBQ sauce, piled high on a toasted bun with creamy coleslaw. This plant-based pulled pork will fool even meat lovers.
Ingredients
- • 2 cans (20 oz each) young green jackfruit in water, drained and rinsed
- • 1 cup your favorite BBQ sauce
- • 1 tbsp olive oil
- • 1/2 onion, diced
- • 2 cloves garlic, minced
- • 1 tsp smoked paprika
- • 1/2 tsp cumin
- • 4 burger buns, toasted
- • For the quick slaw:
- • 2 cups shredded green cabbage
- • 1/4 cup vegan mayo
- • 1 tbsp apple cider vinegar
- • 1 tsp maple syrup
- • Salt and pepper
Instructions
Shred the jackfruit pieces with your hands or two forks, discarding any hard core pieces.
Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes.
Add garlic, smoked paprika, and cumin. Stir for 30 seconds.
Add the shredded jackfruit and cook for 5 minutes, pressing it down with a spatula to shred further.
Pour in the BBQ sauce and 1/4 cup water. Stir well, reduce heat to low, and simmer for 15-20 minutes until saucy and tender.
Meanwhile, toss slaw ingredients together.
Pile BBQ jackfruit onto toasted buns and top with creamy slaw. Serve with extra BBQ sauce.