03 Mar Jackfruit BBQ “Pork” Sliders with Carolina Slaw
Vegan Jackfruit BBQ "Pork" Sliders with Carolina Slaw
Jackfruit is my new favorite secret weapon in my Vegan culinary arsenal. This awesome Southeast Asian fruit looks and shreds like shredded meat, and with the right method and amazing sauces and spices you truly can come close to creating a very meat like texture and flavor. You can find Jackfruit at Whole Foods and Asian markets in a can, just make sure to rinse well and remove the podlike seeds (totally edible and delicious, but hey- meat doesn't have seeds!). Enjoy!
- 12 Slider or 4 Regular Sized Hamburger Buns
- 2 Cans Green, Young Jackfruit In Water Or Brine
- 1 Cup Red Onion, Thinly Sliced
- 2 Garlic Cloves, Minced
- 3 Tablespoons Olive Oil
- 2 Tablespoons Ancho Chili Powder
- Pinch Kosher Sea Salt
- Pinch of Cayenne Pepper (optional)
- 1 Tablespoon Liquid Smoke
- 1 Tablespoon Apple Cider Vinegar
- 1 Cup of your favorite BBQ Sauce
- 1 Cup Water
- 2 Cups Green Cabbage, Thinly Sliced (About 1/2 head)
- 1 Cups Grated Carrots (2 Small or 1 Large Carrot)
- 1/2 Sweet Onion, Shredded
- 1/4 Cup Apple Cider Vinegar
- 2 Tablespoons Cup Sugar
- 1Teaspoon Dry Mustard
- 1/2 Teaspoon Celery Seeds
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon freshly Ground Pepper
- Preheat oven to 475 degrees.
- Remove the seeds from the jackfruit.
- Gently shred the jackfruit with your hands, leaving some chunks. Rinse well, and squeeze until very dry in a kitchen towel. Fluff.
- Combine chili powder, cayenne, liquid smoke, salt and apple cider vinegar in a bowl to form a paste, then add the jackfruit, tossing gently to coat with the dry rub and set aside.
- Heat the oil in a large skillet (preferably cast iron or heavy bottomed) over medium heat, add onion and cook until softened and golden, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.
- Turn up heat to medium high, add jackfruit, and cook for about 1 minute until spices start to stick to the bottom of the pan.
- Pour in BBQ sauce and water, stir to combine, scraping the spices off the pan. Cook until liquid has reduced, about 5 minutes. Transfer the mix to a parchment lined baking sheet, spreading it out as much as possible (the less crowded, the crispier your pieces will get).
- Cook jackfruit for about 25-30 minutes, until you start to see some char on some pieces and it has dried out a bit in texture. Peek in at about 20 minutes and stir if the jackfruit around the edge of the pan is starting to cook faster than the jackfruit in the center of the pan.
- Do not pull it out too early or you will not get the toothy desired texture we want!
- While the Jackfruit is cooking, whisk together apple cider vinegar, sugar, vegetable oil, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a bowl until sugar dissolves.
- Pour over cabbage, onions, and carrots and toss to coat.
Putting it All Together
- Toast your buns right before serving. I like to place them cut side down on a piping hot nonstick skillet so the inside is toasted but the outside stays soft.
- Place a scoop of the pork on a toasted bun and top with slaw. Serve hot.
- Makes 12 sliders or 4 regular size
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