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- 2 cans young green jackfruit in water, drained and rinsed - 1 tablespoon olive oil - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup BBQ sauce (store-bought or homemade) - Salt and pepper to taste - 2 cups coleslaw mix (cabbage and carrot) - 1/2 cup mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon sugar - Optional: pinch of salt - 4 large sandwich rolls or buns - Fresh herbs (like cilantro or parsley) for garnish In this recipe, the young green jackfruit acts like pulled pork. It has a great texture and absorbs flavors well. You will start with some olive oil, spices, and BBQ sauce to create a smoky taste. For the coleslaw, a mix of cabbage and carrots adds crunch. I like to use mayonnaise and vinegar for a creamy dressing. You can add a little sugar if you want some sweetness. To serve, choose hearty sandwich rolls or buns. Fresh herbs can brighten up the dish as a garnish. For a full guide, you can check the Full Recipe. - Start by shredding the jackfruit. Use your hands or a fork. Remove any seeds you find. - Heat a tablespoon of olive oil in a large skillet over medium heat. - Add one medium onion, chopped finely, and cook until soft. This takes about five minutes. - Stir in four cloves of minced garlic, one tablespoon of smoked paprika, one teaspoon of ground cumin, and one teaspoon of chili powder. Cook for one more minute. - Add the shredded jackfruit to the skillet. Mix it well with the onion and spice blend. - Season with salt and pepper to taste. - Pour in one cup of BBQ sauce. Stir to coat the jackfruit evenly. - Lower the heat and cover the skillet. Let it simmer for about 20 minutes. Stir occasionally for best results. - In a bowl, mix together two cups of coleslaw mix, half a cup of mayonnaise, two tablespoons of apple cider vinegar, and one tablespoon of sugar. - Toss the ingredients until they blend well. Taste and adjust the seasoning if needed. - Toast four large sandwich rolls until they turn golden brown. - To assemble, pile the smoky jackfruit on the bottom half of each roll. - Add a generous amount of coleslaw on top of the jackfruit. - Place the top half of the roll on the coleslaw and press gently. For the full recipe, check out the complete steps and enjoy this delicious dish! Best ways to shred jackfruit To shred jackfruit, start by draining and rinsing it. Use your hands or a fork. Pull apart the jackfruit pieces until they look like pulled pork. Make sure to remove any seeds and tough core pieces. This helps the jackfruit absorb flavors well. Ensuring flavors meld Cooking the jackfruit with spices is key. Sauté onions and garlic first to develop a base flavor. Add the spices next, letting them cook for a minute. Then, mix in the jackfruit and BBQ sauce. Let it simmer low and slow. This allows each flavor to blend beautifully. Pairing ideas for sides Serve your sandwiches with crispy sweet potato fries or classic potato chips. A side of baked beans also complements the smoky taste. For a healthier option, try a fresh garden salad. Each of these sides adds a delightful crunch. Drinks to complement the meal Pair your sandwiches with iced tea or lemonade. Both drinks balance the richness of the BBQ. For a fun twist, serve with a light beer or a fruity spritzer. These options enhance the overall dining experience. Creative plating To make your meal shine, use a wooden board for serving. Place the sandwiches on one side and coleslaw on the other. This creates a rustic look. Consider adding extra pickles or chips for color and texture. Garnish strategies Fresh herbs like cilantro or parsley add a nice touch. Sprinkle chopped herbs on top of the sandwiches. This not only looks appealing but also adds a fresh flavor. Remember, presentation matters, so make it visually exciting! {{image_2}} You can switch up the protein in BBQ pulled pork sandwiches. Pulled pork is classic, but you can also use chicken. Simply cook the chicken until it is tender, then shred it and mix with BBQ sauce. For a vegetarian option, I love using jackfruit. It has a great texture that mimics pulled meat. Just shred the jackfruit and follow the same steps as with pork. The flavor of your sandwich can change with the sauce you choose. If you like heat, try a spicy BBQ sauce. You can add cayenne or hot sauce to your BBQ mix. For a twist, think about toppings. Pineapple salsa or jalapeños can add a fun kick. You can also use pickled onions for a tangy flavor. Coleslaw is a must, but feel free to play with the veggies. Try adding shredded carrots, red cabbage, or even sliced radishes. If you want a lighter slaw, skip the mayo. Use a simple mix of vinegar and oil instead. A vinegar-based coleslaw can be just as tasty and adds a nice crunch. For more details, check out the Full Recipe. After you enjoy your BBQ pulled pork sandwiches, store any leftovers properly. Place the pulled jackfruit and coleslaw in separate airtight containers. Keep them in the fridge. This way, they stay fresh longer. You can store them for up to 3 days. If you notice any changes in smell or color, it's best to toss them. When you're ready to eat the leftovers, reheating is key. I recommend using a skillet for the jackfruit. Heat it on medium-low heat. Add a splash of water or extra BBQ sauce. This helps keep the moisture. For coleslaw, just mix it again. If it's a bit dry, add a touch of mayonnaise or vinegar. This keeps the flavors bright. You can freeze the pulled jackfruit too. Place it in a freezer-safe bag. Remove as much air as you can before sealing. It can last up to 3 months. When you're ready to eat it, thaw in the fridge overnight. For coleslaw, freezing is not ideal. The veggies can get mushy. If you must freeze it, do so without the dressing. Mix in the dressing after thawing for the best taste. For the full recipe, check out the Smoky BBQ Jackfruit Sandwiches with Crunchy Slaw. To make the best BBQ pulled pork sandwiches, focus on flavor and cooking tools. - Key tips for flavor: Use young green jackfruit for a great texture. Sauté onions and garlic before adding spices. Don't forget to simmer the jackfruit in BBQ sauce for deep flavor. - Essential cooking tools: A large skillet helps with even cooking. Use a fork or your hands to shred the jackfruit. A good knife is key for chopping onions finely. Yes, you can use other meats. - Options for meat substitutes: Pulled pork or chicken work well. Tofu can also be a tasty option for a vegetarian dish. - Preparation differences: If using meat, cook it longer to ensure tenderness. Shredding is easy with pulled pork, but tofu needs a bit more seasoning. Cooking time varies but is manageable. - Breakdown of prep and cook times: Prep takes about 20 minutes. Cooking time is around 30 minutes. Total time is about 50 minutes. - Tips for faster preparation: Use pre-chopped veggies. You can also cook jackfruit in a pressure cooker for a quicker meal. Pair your sandwiches with tasty sides. - Complementary side dishes: Baked beans and corn on the cob are perfect. Potato salad also works well. - Dessert pairing suggestions: Serve with peach cobbler or brownies for a sweet finish. This blog post covered how to create delicious BBQ pulled jackfruit sandwiches. We explored key ingredients like young green jackfruit, spices, and coleslaw. You learned step-by-step instructions for preparing and assembling the sandwiches, plus essential tips for storing leftovers and variations to try. Embrace these techniques and flavors. You can make a tasty and healthy meal that everyone will love. Enjoy experimenting with new twists on this classic dish. Happy cooking!

17. BBQ Pulled Pork Sandwiches with Coleslaw

Discover the deliciousness of Smoky BBQ Jackfruit Sandwiches with Crunchy Slaw! This irresistible recipe features tender, smoky jackfruit perfectly paired with a zesty coleslaw for a satisfying meal. In just 50 minutes, you can whip up this mouthwatering dish that's perfect for gatherings or a hearty weeknight dinner. Click through to explore the full recipe and impress your friends and family with these plant-based delights!
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Ingredients
  

2 cans young green jackfruit in water, drained and rinsed

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup BBQ sauce (store-bought or homemade)

Salt and pepper to taste

4 large sandwich rolls or buns

2 cups coleslaw mix (cabbage and carrot)

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon sugar

Fresh herbs (like cilantro or parsley) for garnish

Instructions
 

Begin by shredding the jackfruit using your hands or a fork, ensuring to remove any seeds. The texture should mimic pulled pork.

    Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

      Stir in the minced garlic, smoked paprika, cumin, and chili powder. Cook for another minute until fragrant.

        Add the shredded jackfruit to the skillet, mixing well with the spices and onions. Season with salt and pepper.

          Pour in the BBQ sauce and stir to coat the jackfruit. Reduce the heat to low, cover, and let it simmer for about 20 minutes, stirring occasionally.

            Meanwhile, prepare the coleslaw. In a bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, and a pinch of salt. Toss well to combine.

              After the jackfruit has simmered, remove the lid and let it cook for an additional 5-10 minutes to thicken, if necessary.

                Toast the sandwich rolls until golden brown.

                  Assemble the sandwiches by piling the smoky jackfruit onto the bottom half of each roll, followed by a generous amount of coleslaw on top.

                    Add the top half of the roll and press gently.

                      Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings

                        - Presentation Tips: Serve the sandwiches on a wooden board with extra coleslaw and pickles on the side for a rustic look. Garnish with fresh herbs for an added pop of color.