This recipe will have everyone fooled! Simmered in barbecue sauce, jackfruit looks just like pulled pork. Stuff it in a potato roll and top it with a bright, easy slaw and you won’t even miss the meat.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 8 servings (1 sandwich) |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 8 servings (1 sandwich) |
Ingredients
- Deselect All
- One 8-ounce bag coleslaw mix
- 4 teaspoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- Two 20-ounce cans jackfruit in brine, rinsed and patted dry
- 2 teaspoon chili powder
- 2 tablespoons vegetable oil
- 3/4 cup barbecue sauce
- 1 to 2 tablespoons light brown sugar, optional
- 8 large potato buns
Instructions
- Combine the coleslaw mix, cider vinegar, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve.
- Combine the jackfruit with the chili powder and 1/2 teaspoon each salt and pepper in a large bowl. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the jackfruit and cook, tossing occasionally, until the spices are fragrant 2 to 3 minutes.
- Add the barbecue sauce to the skillet along with 3 cups water, stir, cover and reduce the heat to low. Cook, stirring occasionally, until tender, 45 to 50 minutes. Uncover the skillet, turn the heat to high and simmer until the color has deepened and the sauce is thick, 4 to 5 minutes. Remove from the heat.
- Using a potato masher or wooden spoon, smash the jackfruit until it resembles a pulled pork consistency and season to taste with salt, pepper and light brown sugar if you would like it sweeter. Serve on the potato buns topped with the coleslaw.
Nutrition Facts
| Calories | 300 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 970 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 4 grams |
| Protein | 7 grams |
| Sugar | 17 grams |
| Calories | 300 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 970 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 4 grams |
| Protein | 7 grams |
| Sugar | 17 grams |
Reviews
This is really tasty! Followed up the recipe exactly, save cutting it half for one can, and jazzing up the coleslaw with some celery seed. (It could use more jazzing, I was just lazy, so use your imagination or follow another recipe.) I enjoyed it on a toasted brioche bun. Will definitely make again!
The first time I made this recipe, I accidentally used a spicy BBQ sauce, which made the jackfruit EXTRA SPICY… But it was a great mistake because my family loves spicy and it was a hit!
This time, I’ll probably use regular BBQ sauce and a bit more chili powdernto keep the spice but not sweat while I eat!!
This time, I’ll probably use regular BBQ sauce and a bit more chili powdernto keep the spice but not sweat while I eat!!
Way too much chili powder!!! My hubs and I are still dousing the mouth burn. Tasted good till we couldn’t taste anything because of the spicy hot.
I made regular pulled pork for family guests and offered this vegetarian option for my sister. She was intrigued and a little wary, never having tried Jackfruit before. This won her over.