Pulled Barbecue Jackfruit Sandwiches with Cilantro Lime Jalapeno Slaw

Makes about 4 large sandwiches 


2 14 oz cans of jackfruit (I use Native Forest Organic Young Jackfruit) 

1 medium yellow onion chopped lightly in food processor or by hand 

½ cup (or to your liking) Barbecue sauce of your choice (I was raised on Sweet Baby Ray’s and it’s non-negotiable)

Salt/pepper to taste

Whole grain burger rolls, toasted (I use Arnold brand)

Cilantro Lime Jalapeno Slaw

1 small red onion diced in food processor 

1-2 Jalapenos diced in food processor 

1 large lime 

2 tablespoons EVOO 

¼ cup cilantro (or to taste) diced in food processor  

1 14 oz. bag of coleslaw cabbage mix 

Salt/pepper to taste

Prepare Jackfruit: 

Preheat the oven to 350 degrees. In a strainer, drain brine from jackfruit and rinse jack-fruit thoroughly with water. Pat jackfruit dry with a paper towel. In a large bowl shred jackfruit with your fingers while discarding any large seeds. Place jackfruit and onion in a cast-iron skillet (or pan) over medium high heat for about 5-7 minutes until onions start to soften. Stir in ½ cup barbecue sauce or as much as you desire (different strokes for different folks). Cook for an additional 2 minutes. 

Line a baking sheet with parchment paper (optional). Spread jackfruit mixture evenly over the baking sheet. Cook in the oven for 15 minutes. Remove from the oven and transfer back into the pan. Serve on toasted burger roll (I toast mine in the oven on low broil) and top with jalapeno slaw. I enjoy accompanying mine with air fried sweet potato fries. 

Prepare Cole Slaw:

Place coleslaw mix into a large mixing bowl. Add diced red onion, jalapeno, and cilantro. Squeeze lime into mixture. Add 2 tablespoons of olive oil, salt and pepper to taste, and stir with a spoon. If you prefer a creamier coleslaw mixture I recommend using Bolthouse Cilantro Avocado dressing instead of EVOO and pull back on the cilantro to ⅛ cup or to taste.

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