BBQ Pulled Jackfruit Sandwich
This BBQ Jackfruit Sandwich offers a plant-based alternative to pulled pork, featuring tender shredded jackfruit simmered in a smoky chipotle BBQ sauce, served with a fresh, tangy slaw on soft buns. It’s quick, flavorful, and perfect for a satisfying lunch or dinner.
Equipment
- 1 Food processor
- 1 Large skillet
- 1 medium mixing bowl
- 1 Pair of Tongs
- Measuring Spoons (set)
Ingredients
For the BBQ Sauce:
- 2 chipotle peppers in adobo sauce from a can
- 2 tablespoons adobo sauce from the can
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Freshly ground black pepper to taste
For the Jackfruit:
- 1 20-ounce can young green jackfruit, drained
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion thinly sliced
- ¼ teaspoon sea salt
- ½ cup water
For the Quick Slaw:
- 2 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- ½ tablespoon fresh lime juice
- ½ teaspoon extra-virgin olive oil
- Salt and freshly ground black pepper to taste
For Serving:
- 8 slider buns or 6 regular hamburger buns
- Optional toppings: pickles mustard, sliced serrano peppers
Instructions
- Blend the BBQ Sauce: In a food processor, combine the chipotle peppers, adobo sauce, ketchup, apple cider vinegar, garlic cloves, Dijon mustard, smoked paprika, cumin, and several grinds of fresh black pepper. Pulse until the mixture becomes a smooth, smoky sauce. Set this aside to allow the flavors to meld.
- Prepare the Jackfruit: Using your hands, gently pull apart the jackfruit pieces into shreds, discarding any tough core pieces. Heat the olive oil in a large skillet over medium heat. Add the sliced onion along with the sea salt and cook, stirring occasionally, until the onions are soft and translucent, about 8 to 10 minutes. Reduce heat if needed to prevent burning.
- Cook the Jackfruit: Add the shredded jackfruit to the skillet and stir for about 5 minutes, letting it warm through and start absorbing flavors. If the mixture begins to stick, splash in a little water as needed. Pour in ½ cup water and stir in half of the prepared BBQ sauce. Cover the skillet, reduce the heat to low, and let the jackfruit simmer for 20 minutes, allowing it to tenderize and soak up the sauce.
- Finish the Jackfruit: Remove the lid and stir in half of the remaining BBQ sauce. Save the rest for serving alongside the sandwiches.
- Make the Quick Slaw: In a medium mixing bowl, toss together shredded cabbage, chopped cilantro, lime juice, olive oil, and salt and pepper to taste. Mix well until evenly coated.
- Assemble the Sandwiches: Toast the buns lightly if desired. Fill each bun with a generous scoop of the BBQ jackfruit, a helping of slaw, and any additional toppings you like such as pickles, mustard, or sliced serrano peppers. Drizzle with remaining BBQ sauce if you want extra flavor.
Notes
- Jackfruit Selection: Make sure to use young, unripe green jackfruit in brine or water, not the sweet ripe variety. This gives the best shredded texture.
- Adjust Spice Level: Chipotle peppers add smoky heat—reduce the amount or remove seeds for a milder sauce.
- Make Ahead: The BBQ sauce and cooked jackfruit can be prepared a day in advance and stored in the fridge, making meal prep quicker.
- Serving Suggestions: These sandwiches pair wonderfully with crispy fries, roasted veggies, or a fresh green salad.
- Storage: Leftover jackfruit can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
