BBQ Pulled Jackfruit Sandwich
4BBQ Pulled Jackfruit SandwichServes 4
2525 Mins 20 Mins 45 Mins
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
- 4 potato buns
- Quick-pickled Yowzers™ red chili peppers (recipe included)
- 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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