BBQ Jackfruit

– 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)

– 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)

– 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

 

Preparation:

1. Rinse, drain and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low-medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
5. Remove lid and stir occasionally.  

TIP:  For finer texture, use two forks to shred the jackfruit as it cooks down.

6. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
7. Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
8. Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh