Jackfruit seems to be popping up everywhere lately and with good reason; it’s super versatile, nutrient dense and makes a top notch vegan alternative to pulled pork. These bbq pulled jackfruit buns with a simple slaw are always a crowd pleaser!
You can find canned jackfruit at asian supermarkets and it’s usually very affordable which is a bonus. The important part: make sure you get young green jackfruit in water or brine, NOT in syrup.
We’ve included an easy recipe for a healthier, vegan bbq sauce below but if you’re short on time (or the will to make bbq sauce) then store bought will work just fine, although you might need to thin it out with a little water.
This recipe also comes out great in a slow-cooker if you prefer to cook it that way!
- 1 400g can crushed tomatoes
- 1 70g can tomato paste
- 2 tbsp brown rice syrup (or other liquid sweetener)
- 1/4 cup raw cane sugar
- 3 shallots
- 3 cloves garlic
- 1 tsp ground paprika
- 1/2 tsp cumin
- 1 tbsp vegan worcester sauce
- 1 tbsp liquid smoke
- 1/2 tsp salt
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 1/4 cup vegan mayonnaise
- 2 tbsp non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tsp brown rice syrup (or other liquid sweetener)
- 2 500g cans young green jackfruit (in water or brine)
- 1 tsp smoked ground paprika
- 2 tsp raw cane sugar
- 1 white onion
- 6 soft bread rolls
- sliced pickles
- Add a little oil of your choice to a saucepan over medium heat. Dice the shallots and crush the garlic and add them to the saucepan. Cook for a few minutes until the shallots are fragrant and translucent. Add the remaining ingredients and cook for a few more minutes, stirring regularly. If you prefer your sauce smooth like I do, use an immersion blender and blend everything together in the pot. Continue cooking over a low heat for 20 minutes or so, to really bring the flavours together.
- In a small bowl, whisk the mayonnaise, vinegar, milk and rice syrup until a smooth dressing has formed. Stir the dressing through the shredded cabbage and carrot and refrigerate until you are ready to serve.
- Drain and thoroughly rinse the jackfruit and pat dry with a clean tea towel or paper towels.
- Cut out the hard core of the jackfruit, (you only want the soft flesh) and break the flesh into smaller pieces and place in a bowl. You can remove any seeds if you like but they are soft and edible so I don't worry about it.
- Add the paprika and cane sugar to the jackfruit flesh and stir well to coat it, set aside.
- Heat a little cooking oil of your choice in a large skillet or saucepan over a medium heat.
- Dice the onion and add it to the pan, cook for a few minutes until the onion is fragrant and translucent.
- Add in the seasoned jackfruit and cook for around 5 minutes over medium heat.
- Add 1 - 1.5 cups of bbq sauce to the pan and stir it through the jackfruit and onion.
- Turn the heat down to low and leave it to simmer, covered for around 40 minutes.
- Remove the pan from the heat and use two forks to shred the jackfruit pieces until it's a similar consistency to shredded pork and stir to coat all the shreds in the bbq sauce.
- Lightly toast the bread rolls, then pile on the slaw, the pulled jackfruit and a spoonful of bbq sauce plus a few sliced pickles if you like.
 and slaw buns "Pinterest")
