This sandwich is unbelievably good. Tender smokey jackfruit, topped a crisp refreshing coleslaw and avocado on a sesame seed bun.
I love recipes that you can make and use in different ways. This Pulled BBQ Jackfruit Sandwich was made using my The Best Pulled BBQ Jackfruit Recipe paired with my all time favorite Vegan Coleslaw Recipe. I just piled the BBQ Jackfruit on a toasted sesame seed bun, then topped it with the coleslaw and a slice of avocado. The sandwich was absolutely amazing and is now one of my most requested summertime recipes among my family and friends.
Choosing the right jackfruit
I despise using fresh jackfruit. I find it sticky and stinky. It's way too much work for me. I always use young green jackfruit canned in water if I can find it. If I can't get it canned in water I will grab a couple of cans of Young Green Jackfruit in brine from Trader Joe's.
Creating Authentic Flavor
When it comes to creating authentic bbq flavor there are a few essential flavor elements that you must have. Smokiness and sweetness. To create smokey flavor I like to use liquid smoke. You can find liquid smoke in most grocery stores in the same section as all of the other spices. A little goes a long way and you will be amazed at how authentically smokey your food will taste when you use it. It is literally like bbq in a bottle. When it comes to the sweetness brown sugar is another essential ingredient. It's in just about every bbq sauce and bbq rub. It also helps with browning and creating those classic crispy burnt bits.
The Cooking Method
This is one of those recipes that requires patience, but that doesn't mean that it requires you to slave all day in the kitchen. I was able to throw everything in the Instant Pot and relax for 35 minutes while the Instant Pot tenderized and enhanced the flavor of the jackfruit. Once it was done I scooped out the jackfruit and placed it on a sheet pan and cooked it in the oven preheated to 450* for 45 minutes making sure to toss the jackfruit about half way through the cooking time. Once the 45 minutes was up I poured a little bbq sauce mixture on it and put the oven on broil for about 7-10 minutes to help get it nice and crispy. Then I used a fork to shred the jackfruit before serving. So even though it took some time I didn't really put too much effort into it.
Cook Time: 2 hours
Makes 4 servings
Ingredients
5 cans of jackfruit drained and rinse
1-1/2 tbs of garlic powder
1 tsp of smoked paprika
2 tbs of onion powder
1 tbs of mustard powder
1-1/2 tsp of chipotle powder
2 tbs of brown sugar
1/2 tsp of black pepper
1 tbs of salt
1/2 cup of extra virgin olive oil
1 tsp of liquid smoke
2 cups of veggie stock or broth
1/4 cup of your favorite bbq sauce
Instructions
In a large bowl combine all the ingredients except the veggie broth and toss to make sure everything is well coated.
Now pour the vegetable broth into your Instant Pot and add in the jackfruit. Place the lid on and make sure the pressure valve is locked and press the meat/stew button (The setting last for 35 minutes).
Once the Instant Pot begins to release steam preheat the oven to 450*.
Now use a slotted spoon to scoop out the jackfruit without the liquid and place it onto a large preferably non stick sheet pan and place into the oven on the middle rack.
*Optional Step I stirred about 1/2 cup of bbq sauce into the leftover liquid from the Instant Pot. I find traditional bbq sauce a bit to thick. This gives the sauce more flavor and makes the sauce thinner and easy to pour onto the jackfruit at the end.
Place the sheet pan onto the middle oven rack and cook for about 60 minutes. Making sure to stir the jackfruit after about 30 minutes. You will notice that most of the liquid has cooked away and it will start to get crispy.
Now drizzle the jackfruit with about 2 tbs of extra virgin olive oil and toss again.
Turn the oven on broil and cook for an additional 7-10 minutes or until you see crispy/burnt pieces.
Remove the pan from the oven an use a fork to shred the jackfruit.
Now you can add on your desired additional amount of bbq sauce.
Making coleslaw is super simple
It's basically shredded cabbage and carrots tossed in a dressing. The great thing is that most grocery stores sell pre-shredded cabbage and carrots so you can completely avoid the chopping hassle all together. For this recipe I chose to thinly slice 1 small green cabbage and 1 small red cabbage. I threw in about 1 handful of shredded carrots, 1 thinly sliced red and yellow bell pepper, 1 handful of chopped dill and 1 handful of chopped parsley. Then I added mayo and a fresh red wine vinaigrette. The flavor balance was perfect.
Ingredients
1 small red cabbage thinly sliced
1 small green cabbage thinly sliced
2 cups of shredded carrots
1 red pepper thinly sliced
1 yellow pepper thinly sliced
1 handful of chopped fresh dill
1 handful of chopped fresh parsley
1/2 cup of vegan mayo (I used the Follow Your Heart Vegan Mayo)
The Vinaigrette
1/3 cup of red wine vinegar
2/3 cup of extra virgin olive oil
1 tbs of agave nectar or raw can sugar
1 tsp of salt
1/2 tsp of black pepper
1/2 tsp of celery seed
Instructions
Add the cabbage, carrots, peppers and herbs to a large bowl and stir in the mayo.
In a separate bowl mix together the ingredients for the vinaigrette with a whisk and pour into the bowl with the coleslaw. Mix until combined. Add salt and pepper to taste.
You can serve immediately but it's even better chilled.
Once everything is prepared you can start to assemble your sandwiches. I like to toast my buns with a little butter. Then add on the jackfruit, coleslaw and a some sliced avocado.
