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BBQ Pulled Jackfruit Sandwiches with Slaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 2 (20-ounce) cans young green jackfruit in water, drained and rinsed
  • 1 medium yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup vegan BBQ sauce, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded green cabbage
  • 1 large carrot, shredded
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 4 whole wheat sandwich buns

Instructions
 

  • Add the drained jackfruit, sliced onion, minced garlic, smoked paprika, cumin, salt, pepper, and 3/4 cup of the BBQ sauce to the slow cooker. Stir gently to coat the jackfruit evenly.
  • Cover and cook on low for 6 hours or on high for 3 hours until the jackfruit is very soft.
  • Use two forks to shred the jackfruit directly in the slow cooker. Stir in the remaining 1/4 cup BBQ sauce and let it warm for 10 more minutes.
  • While the jackfruit finishes, combine the shredded cabbage, shredded carrot, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a mixing bowl. Toss until the vegetables are lightly coated.
  • Spoon the pulled jackfruit onto the bottom halves of the sandwich buns. Top each with a generous scoop of slaw and close with the bun tops.

Notes

Shred the jackfruit while it is still warm for the best texture. If the filling seems dry after cooking, stir in an extra spoonful of BBQ sauce before serving. Leftovers keep well in the refrigerator for three days and reheat easily in a skillet over medium heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks