Pulled BBQ Jackfruit with Jalapeno Pineapple Slaw

Prep time: 30 Minutes | Cook time: 20 Minutes

Makes 6 Servings

Canned jackfruit is godsent, easy to use, and is wasteless! It soaks up flavors like a sponge, and once cooked, easily shreds and provides a ‘meaty’ texture when placed on a hearty roll.  Make sure to use young jackfruit packed in water, not syrup! The slaw is tangy, light and as spicy as you want it to be. Pineapple will add a sweet and sour foil to the potent jalapeno.

Ingredients for BBQ Jackfruit:

1 tbsp. olive oil

½ cup chopped onion

2 - 20-ounce cans green jackfruit packed in brine/salted water, rinse well and drain

1 tsp. each garlic powder, paprika, chili powder, brown sugar, cumin

¾ cup of your favorite BBQ sauce

¾ cup water

Salt and pepper to taste

Heat oil in a medium pot or pan on high heat. Add onion, saute until soft. Add rinsed and drained jackfruit, spices, bbq sauce, and 3/4 cup water. Bring to a gentle simmer, cover for 20 minutes on low heat. Stir every once in a while, and add a bit of water if it seems too thick. Adjust seasoning to taste, and shred the jackfruit gently with two forks if you prefer a shredded appearance.

Meanwhile:

Ingredients for Jalapeno Pineapple Slaw:

2 cups finely shredded red or green cabbage

2/3 cup diced fresh pineapple

½-1 diced jalapeno, seeded and de-ribbed

1 tbsp. each chopped fresh mint and dill (optional)

Juice and zest of 1 lime

2 tsp. olive oil (optional)

Salt and pepper to taste

6 Alvarado Street Bakery Sprouted Wheat Burger Buns

Toss all of the slaw ingredients in a bowl. Adjust seasoning, can be made up to 12 hours in advance.

Heat oven to 400 and place the split buns on a baking sheet. Toast until lightly golden and crunchy. Divide the BBQ jackfruit between the bottom buns, top with slaw, and add the top bun. Done and done!