BBQ Jackfruit Sandwiches Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cans (400g each) young jackfruit in water (not syrup), drained and rinsed</li><li class="ingredients-single-item">1 tablespoon olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 teaspoon smoked paprika</li><li class="ingredients-single-item">1 teaspoon ground cumin</li><li class="ingredients-single-item">1/2 teaspoon cayenne pepper (optional)</li><li class="ingredients-single-item">240ml BBQ sauce (store-bought or homemade)</li><li class="ingredients-single-item">60ml vegetable stock</li><li class="ingredients-single-item">1 tablespoon apple cider vinegar</li><li class="ingredients-single-item">1 tablespoon brown sugar or maple syrup</li><li class="ingredients-single-item">1 teaspoon liquid smoke (optional)</li><li class="ingredients-single-item">4 burger buns (brioche or whole wheat)</li><li class="ingredients-single-item">For the coleslaw:</li><li class="ingredients-single-item">150g shredded cabbage (mixed purple and green)</li><li class="ingredients-single-item">1 carrot, julienned</li><li class="ingredients-single-item">60ml vegan mayonnaise</li><li class="ingredients-single-item">1 tablespoon apple cider vinegar</li><li class="ingredients-single-item">1 teaspoon Dijon mustard</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large fork or potato masher (for shredding jackfruit)</li><li class="equipment-single-item">Heavy-bottomed pan or Dutch oven</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the jackfruit by draining and rinsing thoroughly (this removes the briny taste). Using your fingers or a fork, pull apart the jackfruit pieces to create a shredded texture. Remove any tough core pieces and seeds – you want just the tender, flaky parts that mimic pulled meat.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the prepared jackfruit to the pan along with the smoked paprika, cumin, and cayenne (if using). Stir well to coat the jackfruit in the spices and cook for 3-4 minutes, allowing the jackfruit to absorb the flavors and lightly toast the spices.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the BBQ sauce, vegetable stock, apple cider vinegar, brown sugar or maple syrup, and liquid smoke (if using). Stir to combine everything thoroughly, making sure all the jackfruit is coated in sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. The sauce will thicken and intensify as it reduces.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After simmering, use the back of a wooden spoon or a potato masher to further break down and shred the jackfruit pieces to create a more authentic pulled texture. The jackfruit should be tender enough to break apart easily. For a more caramelized finish, remove the lid and continue cooking for 5 minutes to let some of the liquid evaporate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the jackfruit is cooking, prepare the coleslaw by combining the shredded cabbage and julienned carrot in a bowl. In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Pour this dressing over the vegetables and toss until everything is well coated. Set aside to allow the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lightly toast your burger buns (either in a toaster, under a grill, or in a dry pan) until golden. This creates a sturdier base that won't get soggy from the saucy jackfruit.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To assemble the sandwiches, place a generous portion of the BBQ jackfruit on the bottom half of each bun. The warmth of the jackfruit against the cool crunch of the coleslaw creates a delightful temperature and texture contrast. Top with a portion of the coleslaw and crown with the top bun. Serve immediately while the jackfruit is still warm and the buns are fresh and toasty.</li></ol>