Tender pulled BBQ jackfruit sandwiches with smoky sauce and crunchy slaw—an easy vegan dinner that scratches the pulled pork itch.

BBQ Jackfruit

– 2 (20-ounce) cans young green jackfruit in brine, drained and rinsed

– 1 tablespoon olive oil

– 1/2 cup finely diced onion

– 2 cloves garlic, minced

– 1 teaspoon smoked paprika

– 1/2 teaspoon ground cumin

– 1/2 teaspoon kosher salt

– 1/4 teaspoon black pepper

– 1 1/4 cups BBQ sauce (plus more to serve)

– 1/4 cup vegetable broth

– 1 tablespoon apple cider vinegar

Quick Slaw

– 3 cups shredded cabbage or coleslaw mix

– 1/4 cup mayonnaise (or vegan mayo)

– 1 tablespoon apple cider vinegar

– 1 tablespoon honey (or maple syrup)

– 1/2 teaspoon kosher salt

– 1/4 teaspoon black pepper

For serving

– 6 sandwich buns

– Pickles (optional)

Cook Mode Prevent your screen from going dark

1) Prep jackfruit. Pat jackfruit dry. Pull pieces apart with your fingers and remove any firm seed cores.

2) Sauté. Heat olive oil in a skillet over medium. Cook onion 4 minutes. Add garlic and cook 30 seconds.

3) Season. Add jackfruit, smoked paprika, cumin, salt, and pepper. Cook 5 minutes, stirring.

4) Simmer. Stir in BBQ sauce, broth, and vinegar. Cover and simmer 12 minutes.

5) Shred & thicken. Uncover and mash/shred with a fork. Simmer 5 to 8 minutes until thick and pulled.

6) Slaw. Toss slaw ingredients together.

7) Assemble. Toast buns. Pile on BBQ jackfruit, top with slaw and pickles.

otes

– Best jackfruit: Use young green jackfruit in brine, not syrup.

– Make-ahead: Jackfruit keeps 5 days refrigerated and tastes even better the next day.

– Oven finish: For a “smokier” pulled texture, spread cooked jackfruit on a sheet pan and bake at 425°F for 10 minutes.

– Tools: Skillet, fork, mixing bowl.