Smoky Vegan Pulled 'Pork' Jackfruit Sandwiches with Creamy Slaw

• •2 cans Canned young green jackfruit in brine (20 oz each, drained and rinsed)
• •1 piece Yellow onion (medium, finely diced)
• •1 tbsp Olive oil
• •1 cup BBQ sauce (your favorite brand)
• •0.3 cup Vegetable broth (optional, for thinning sauce if needed)
• •4 pieces Hamburger buns
• •0.3 head Green cabbage (finely shredded)
• •0.3 head Purple cabbage (finely shredded)
• •0.5 cup Vegan mayonnaise
• •1 tbsp Agave nectar (or maple syrup)
• •1 tbsp Apple cider vinegar (or to taste)
• •0.3 tsp Celery seed
• •0.3 tsp Salt
• •0.3 tsp Black pepper (freshly ground)

Instructions

1. 1

   Prepare the jackfruit: Drain and thoroughly rinse the canned jackfruit. Pat dry with paper towels. Using your hands, a fork, or a sharp knife, shred the jackfruit, removing any hard core pieces. The texture should resemble pulled meat.

2. 2

   Sauté the onion: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.

3. 3

   Cook the jackfruit: Add the shredded jackfruit to the skillet with the onions. Stir well to combine. Pour in the BBQ sauce and stir until all the jackfruit is evenly coated. If the sauce seems too thick, add a splash of vegetable broth. Bring to a gentle simmer.

4. 4

   Simmer the jackfruit: Reduce heat to low, cover, and let the jackfruit simmer for 15-20 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors of the sauce. For extra texture, you can uncover for the last 5 minutes to allow some liquid to evaporate and the edges to caramelize slightly.

5. 5

   Prepare the coleslaw dressing: While the jackfruit simmers, in a medium bowl, whisk together the vegan mayonnaise, agave nectar, apple cider vinegar, celery seed, salt, and black pepper until smooth. Taste and adjust seasonings as desired.

6. 6

   Assemble the coleslaw: In a large bowl, combine the shredded cabbage and grated carrot. Pour the dressing over the vegetables and toss until everything is well coated. Set aside.

7. 7

   Toast the buns: Lightly toast the hamburger buns in a dry skillet, under a broiler, or in a toaster until golden brown and warm. Be careful not to burn them.

8. 8

   Assemble the sandwiches: Spoon a generous amount of the warm pulled jackfruit onto the bottom half of each toasted bun. Top with a spoonful of the creamy coleslaw, then place the top bun on. Serve immediately.

Chef's Tips

• 💡For extra smoky flavor, add 1/2 tsp of smoked paprika to the onions when sautéing.
• 💡If you prefer a tangier coleslaw, add an extra splash of apple cider vinegar to the dressing.
• 💡Leftover pulled jackfruit can be stored in an airtight container in the fridge for up to 3-4 days and reheats well.
• 💡To achieve a crispier texture for the jackfruit, you can spread it on a baking sheet and broil for a few minutes after simmering, or pan-fry it until slightly caramelized before saucing.