BBQ Jackfruit Sandwich & Slaw

• Canned Jackfruit(800 g)
• Burger Buns(4)
• Cabbage(300 g)
• Carrot(1)
• Mayonnaise(4 tbsp)
• Apple Cider Vinegar(2 tbsp)
• Mustard(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(2 cloves)
• Tomato paste(2 tbsp)
• Ketchup(4 tbsp)
• Brown sugar(1 tbsp)
• Smoked paprika(2 tsp)
• Garlic powder(1 tsp)
• Onion powder(1 tsp)
• Liquid Smoke(1 tsp)
• Vegetable Broth(120 ml)

Method

1. 1

   Drain and rinse the {Canned Jackfruit}. Trim away any tough core pieces, then pull and press it apart with your fingers or two forks into rough shreds. Thinly slice the {Cabbage}, grate the {Carrot}, finely chop the {Onion}, and mince the {Garlic}.

   ~13 min

2. 2

   In a bowl, mix the {Mayonnaise}, {Apple Cider Vinegar}, {Mustard}, {Salt}, and {Black pepper}. Toss with the {Cabbage} and {Carrot} until evenly coated, then set aside to soften slightly.

   ~4 min

3. 3

   Heat the {Olive oil} in a large skillet over medium heat. Cook the {Onion} with half the {Salt} for 4 minutes until softened, then stir in the {Garlic}, {Smoked paprika}, {Garlic powder}, and {Onion powder} for 1 minute.

   ~5 min

4. 4

   Stir in the {Tomato paste}, {Ketchup}, {Brown sugar}, {Apple Cider Vinegar}, {Mustard}, {Liquid Smoke}, and {Vegetable Stock}. Add the {Canned Jackfruit}, toss well, and simmer for 12 minutes, stirring now and then, until the sauce thickens and the jackfruit turns glossy and tender.

   ~12 min

5. 5

   Use two forks to mash and pull the jackfruit a little more in the pan so it looks like loose pulled barbecue filling. Cook for 3 minutes more until thick and sticky. Split and lightly toast the {Burger Buns}.

   ~3 min

6. 6

   Pile the BBQ jackfruit into the toasted {Burger Buns} and top generously with slaw. Serve right away with any extra slaw on the side.

   ~0 min