Smoky Pulled Jackfruit Sandwiches with Mustard-Vinegar Slaw

By Sprig Originals ✓ · cooked up in Sprig

Canned young jackfruit shreds into strands that soak up a tangy, molasses-dark barbecue sauce, then gets roasted until the edges frizzle and crisp like the bark on a smoked shoulder. Piled onto soft buns with a sharp mustard-vinegar slaw, it's a Carolina-style plate you can pull off on a Tuesday night with two cans and a skillet.

Ingredients

• 3/4 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp yellow mustard
• 2 tbsp unsulphured molasses
• 2 tbsp packed dark brown sugar
• 1 tbsp tomato paste
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 tsp liquid smoke

• 2 20-oz cans young green jackfruit in water or brine
• 2 tbsp neutral oil, such as canola
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 3/4 cup low-sodium vegetable broth
• 1/2 tsp kosher salt, plus more to taste

• 5 cups green cabbage, cored and thinly shredded
• 1 large carrot, coarsely grated
• 1/4 small red onion, very thinly sliced
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tsp granulated sugar
• 1/2 tsp celery seed
• 1/2 tsp kosher salt

• 4 soft dairy-free hamburger buns, split
• 12 slices dill pickle chips

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment. Whisk all the barbecue sauce ingredients together in a bowl or measuring cup and set aside.
2. Drain the jackfruit and rinse well under cold water. Squeeze handfuls firmly over the sink to press out brine, then pat dry. Trim off the tough pointed core tip from each piece and discard any hard seed pods. Working on a cutting board, pull each piece apart into shreds with your fingers or two forks; it should look like coarse pulled meat. You'll have about 4 cups.
3. Warm the neutral oil in a 12-inch skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until soft and lightly golden, 6 to 8 minutes. Stir in the garlic and cumin and cook 45 seconds, until fragrant.
4. Add the shredded jackfruit and cook, stirring occasionally, for 5 minutes so the edges start to dry out and take on color.
5. Pour in the barbecue sauce and the vegetable broth. Bring to a simmer, then reduce the heat to medium-low and cook uncovered, stirring every few minutes and mashing the jackfruit against the pan with a wooden spoon, for 20 minutes, until the liquid has cooked down into a thick glaze that clings to the strands.
6. Spread the jackfruit in an even layer on the prepared sheet pan and roast for 15 to 18 minutes, stirring once at the 10-minute mark, until the top edges are deep mahogany and slightly crisp. Taste and add salt or a splash more vinegar as needed.
7. While it roasts, make the slaw: whisk the vinegar, olive oil, Dijon, sugar, celery seed, and salt in a large bowl until the sugar dissolves. Add the cabbage, carrot, and red onion and toss thoroughly with your hands. Let sit at least 10 minutes, tossing once more before serving, so the cabbage softens but stays crunchy.
8. Toast the cut sides of the buns directly on the oven rack or in a dry skillet for 1 to 2 minutes. Pile a generous cup of jackfruit on each bottom bun, top with pickle chips and a heap of slaw, and close. Serve immediately with extra slaw alongside.

Chef's tips

Nutrition (per serving, estimated)

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