Description
This is an easy jackfruit bbq pulled pork sandwich recipe packed with creamy, sweet, tangy, and savory flavors.
Ingredients
Units
Scale
- 2 20–ounce can jackfruit in water, drained and patted dry
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 3/4 cup barbecue sauce
- 4–6 burger buns
Coleslaw
- 2 cup coleslaw premix
- 1/3 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon 100% pure maple syrup
- Salt and pepper
Instructions
- Put all the ingredients for the coleslaw in a bowl and toss. Set aside.
- Either cut the hard end of the jackfruit (the tough part that doesn’t shred) or press it until it flattens and becomes easy to pull apart. Shred the remaining part using your fingers.
- Add the shredded jackfruit to a bowl and toss with paprika, chili powder, turmeric and salt.
- In a large skillet over medium high heat, add the oil and jackfruit. Cook for 3 minutes.
- Add the barbecue sauce along with 2 tablespoons water and stir. Lower heat, cover and simmer for 15 minutes – stirring every 5 minutes to prevent the sauce from burning.
- Warm up the burger buns and top with the bbq jackfruit and coleslaw. Add more barbecue sauce if needed. Serve.
Notes
Store the buns, coleslaw, and jackfruit pulled pork separately. Jackfruit bbq pulled pork: Place it in an airtight storage container and refrigerate for up to 7 days. Coleslaw: Place it in an airtight storage container and refrigerate for up to 7 days. Burger buns: Transfer them to an airtight storage bag and refrigerate until the expiration date listed on the package they came in.
Nutrition
- Serving Size: 1 sandwich
- Calories: 465
- Sugar: 13.8g
- Sodium: 596mg
- Fat: 10.5g
- Saturated Fat: 2.6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 83.2g
- Fiber: 2.3g
- Protein: 4.7g
- Cholesterol: 12.6mg
