Vegan BBQ Pulled Jackfruit Sandwiches 

Directions

• Prepare the jackfruit
• Drain and rinse the jackfruit thoroughly.
• Use your fingers or two forks to pull the pieces apart into shredded, pulled-pork-like strands. Don’t throw away the softer cores. Slice or crush them into smaller pieces and mix them back into the shredded jackfruit.
• Pat everything fairly dry with paper towels or a clean kitchen towel. Removing excess moisture helps the jackfruit brown instead of steaming.
• Build the smoky flavor
• Heat the oil in a large skillet over medium-high heat.
• Add the onion and cook for 4–5 minutes until softened and beginning to brown. Add the garlic and cook for 30 seconds.
• Add the jackfruit, smoked paprika, chili powder, cumin, onion powder, pepper and salt.
• Cook for 5–7 minutes, stirring occasionally. Let some of the jackfruit sit against the hot skillet long enough to develop browned, slightly crispy edges.
• Make it saucy
• Add the BBQ sauce, water, apple cider vinegar and optional maple syrup and liquid smoke.
• Stir thoroughly, reduce the heat to medium-low and cook uncovered for 10–15 minutes.
• As it cooks, use a wooden spoon or forks to break up any remaining large chunks. You’re aiming for sticky and heavily glazed rather than wet and soupy. If it becomes too dry, add another spoonful of BBQ sauce or splash of water.
• Give it crispy edges
• Turn the heat back up to medium-high and spread the finished jackfruit across the skillet.
• Leave it undisturbed for 1–2 minutes, stir, then repeat once or twice. Some of the sauce will caramelize against the jackfruit and create dark, smoky edges.
• Remove from the heat and add another tablespoon or two of BBQ sauce if desired.
• Make the creamy slaw
• Combine the green cabbage, red cabbage, carrot and scallions.
• In another bowl, whisk together the vegan mayonnaise, vinegar, Dijon and maple syrup.
• Pour the dressing over the vegetables and toss thoroughly. Season with salt and pepper.
• For the best crunch, make the slaw shortly before assembling the sandwiches.
• Toast the buns
• Lightly spread the cut sides of the buns with vegan butter or brush them with olive oil.
• Toast them cut-side down in a skillet for 1–2 minutes, until golden.
• This isn’t just for flavor—the toasted surface creates a barrier that helps prevent the BBQ sauce from making the bottom bun soggy.
• Build the sandwich
• Pile the hot BBQ jackfruit onto each bottom bun.
• Add a little extra BBQ sauce if you want it particularly messy and saucy.
• Top with a large mound of cold creamy slaw, followed by pickles if using.
• Close with the toasted top bun and serve immediately.