Drain, rinse, and thoroughly dry jackfruit. Cut out and remove the “core” portion of the fruit and discard. Using two forks or your hands, shred the jackfruit into bite-size pieces. Place in a mixing bowl and set aside.
In another medium bowl, combine remaining ingredients for the BBQ sauce.
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp. of a neutral oil of choice followed by the jackfruit. Sear briefly and then add half of the barbecue sauce, stirring to coat the jackfruit with the sauce. Add in ½ cup of water, cover, and lower the heat to maintain a simmer. Allow to simmer for 15 minutes, adding water if needed, but water should be mostly evaporated by the end of simmering. Stir in the remaining half of the barbecue sauce.
In the meantime, make the slaw. Add all ingredients except the cabbage and carrots to a medium mixing bowl and whisk to combine. Add in the cabbage, carrots, and parsley, and toss well to combine. Allow to sit for 10-15 minutes before serving.
To serve, place generous portions of slaw on the bottom buns and top with another generous serving of the BBQ jackfruit and quick-pickled Yowzers™ red chili peppers, to taste.
Quick-Pickled Yowzers™ red chili peppers
1 cup apple cider vinegar (or white distilled vinegar)
1 cup water
1 Tbsp. brown sugar
1 tsp. Kosher salt
10-12 Yowzers™ red chili peppers, sliced into rings
In a small saucepan, add vinegar, water, brown sugar, and salt and bring to a simmer. Add Yowzers™ red chili peppers and remove from heat. Transfer Yowzers and pickling brine into a 16-oz. glass jar (or larger) with a tight fitting lid and refrigerate until ready to use.
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