Smoky BBQ Jackfruit Sandwiches
This BBQ Jackfruit Sandwich is a flavorful, plant-based twist on a classic comfort food. Featuring tender, shredded jackfruit simmered in smoky homemade BBQ sauce, paired with a fresh cilantro lime slaw and served on soft buns, this recipe delivers a balanced, tasty meal that's both satisfying and nutritious.
Equipment
- 1 Food processor
- 1 Large skillet
- Measuring cups and spoons (various sizes)
- 1 Mixing Bowl (medium-large)
- 1 Spatula or Wooden Spoon
Ingredients
For the BBQ Sauce:
- 2 canned chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from the chipotle can
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 cloves garlic peeled
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Freshly ground black pepper to taste
For the Jackfruit Filling:
- 1 20-ounce can young green jackfruit, drained and rinsed
- 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 green cabbage
- ¼ cup chopped fresh cilantro
- ½ tablespoon fresh lime juice
- ½ teaspoon extra-virgin olive oil
- Sea 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, or other favorite fixings
Instructions
- Blend the BBQ Sauce: Place the chipotle peppers, adobo sauce, ketchup, apple cider vinegar, garlic, Dijon mustard, smoked paprika, cumin, and several grinds of black pepper into a food processor. Pulse until the mixture is smooth and well combined. Set this smoky and tangy BBQ sauce aside for later use.
- Prepare the Jackfruit: Open the canned jackfruit and drain thoroughly. Using your hands or two forks, shred the jackfruit pieces, removing any tough core parts to keep only the tender shreds that resemble pulled meat.
- Sauté Onions and Season: Heat the olive oil in a large skillet over medium heat. Add the sliced onion along with the sea salt. Cook gently, stirring often, until the onion softens and becomes translucent, about 8 to 10 minutes. If the onions start browning too fast, reduce the heat to prevent burning.
- Cook the Jackfruit: Add the shredded jackfruit to the skillet with the softened onions. Stir and cook for around 5 minutes. To keep the mixture from sticking to the pan, add a splash of water as needed. Pour in ½ cup of water and half of the prepared BBQ sauce.Stir well to coat the jackfruit evenly.
- Simmer the Filling: Lower the heat and cover the skillet. Allow the jackfruit mixture to simmer gently for 20 minutes, stirring occasionally to prevent burning. After simmering, uncover and stir in half of the remaining BBQ sauce to enhance the flavor. Reserve the rest of the sauce for serving.
- Make the Quick Slaw: In a mixing bowl, combine shredded cabbage, chopped cilantro, lime juice, olive oil, and a pinch of salt and pepper.Toss everything together until evenly coated and fresh.
- Assemble and Serve: Warm the slider or hamburger buns if desired.Layer the BBQ jackfruit generously onto each bun, then top with the quick slaw and any optional fixings like pickles or sliced serrano peppers. Serve immediately and enjoy!
Notes
- Jackfruit Preparation: When shredding jackfruit, be sure to remove any hard core pieces to avoid an unpleasant texture. Only use the softer, stringy parts for the best pulled-meat effect.
- Adjust Heat Level: The chipotle peppers add smokiness and heat; you can reduce the number used if you prefer a milder BBQ sauce.
- Make-Ahead Friendly: Both the BBQ sauce and the cooked jackfruit filling can be prepared a day ahead and refrigerated. Reheat gently on the stove before assembling.
- Slaw Variations: Feel free to customize the quick slaw by adding shredded carrots, radishes, or a touch of honey for sweetness.
- Serving Suggestions: This sandwich pairs perfectly with crispy sweet potato fries or a fresh green salad for a complete meal.
