BBQ Pulled Jackfruit Sandwich

Serves

4

Prep Mins

25

Total Mins

20

Ingredients

For the BBQ Pulled Jackfruit:

  • (1) 20-oz. can young green jackfruit in water
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • 1 Tbsp. tomato paste
  • 1 Tbsp. brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. smoked paprika
  • ¼ tsp. cumin
  • ½ tsp. chipotle powder
  • 1 tsp. liquid smoke
  • ½ tsp. Kosher salt
  • Freshly ground black pepper, to taste

For the slaw:

  • ¼ cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • ¼ tsp. Kosher salt
  • ¼ tsp. freshly cracked black pepper
  • 1-½ cups shredded cabbage
  • ½ cup shredded carrots
  • ¼ cup parsley, coarsely chopped

For serving:

Directions

  • 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 Yowzersred chili peppers, to taste. 

Quick-Pickled Yowzersred 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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