Summer Series: Vegan BBQ Jackfruit "Pulled Pork" Sandwich with Coleslaw

Hey there, fabulous foodies! If you’re craving the smoky, tangy flavors of BBQ pulled pork but want to keep it plant-based, you’re in for a treat. This vegan BBQ jackfruit pulled pork is the perfect alternative that’s just as satisfying and delicious but also packed with nutrients. Paired with a crunchy coleslaw, it makes for a mouthwatering sandwich that will have everyone asking for seconds.  It’s a perfect meal for BBQ gatherings, picnics, or any time you want a satisfying and hearty sandwich. Enjoy this plant-based twist on a classic and make every bite count.  Let’s get cooking!

**BBQ Jackfruit Pulled Pork**

**Ingredients:**         (**approx: total cook time: 45-50 minutes**)

- 2 cans young green jackfruit in water or brine (20 oz each)

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 cup BBQ sauce (your favorite brand)

- 1 tablespoon apple cider vinegar

- 1 tablespoon maple syrup

- 1 teaspoon smoked paprika

- 1/2 teaspoon ground cumin

- 1/2 teaspoon chili powder

- Salt and pepper to taste

**Instructions:**

1. **Prepare the Jackfruit:**

    - Drain and rinse the jackfruit. Remove the core and seeds, and then use your hands or a fork to shred the jackfruit into pieces resembling pulled pork.

2. **Cook the Onion and Garlic:**

    - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. **Cook the Jackfruit:**

    - Add the shredded jackfruit to the skillet and cook for about 10 minutes, stirring occasionally.

4. **Add the Sauce and Spices:**

    - Stir in the BBQ sauce, apple cider vinegar, maple syrup, smoked paprika, ground cumin, and chili powder. Mix well to coat the jackfruit evenly. Cook for another 10-15 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors. Season with salt and pepper to taste.

5. **Finish Cooking:**

    - If desired, transfer the jackfruit mixture to a baking dish and bake in a preheated oven at 375°F (190°C) for 20 minutes to deepen the flavors and caramelize the edges.

**Coleslaw**               

**Ingredients:**

- 2 cups shredded green cabbage

- 1 cup shredded red cabbage

- 1 cup shredded carrots

- 1/4 cup vegan mayonnaise

- 1 tablespoon apple cider vinegar

- 1 tablespoon maple syrup

- 1 teaspoon Dijon mustard

- Salt and pepper to taste

**Instructions:**

1. **Mix the Veggies:**

    - In a large bowl, combine the shredded green cabbage, red cabbage, and carrots.

2. **Make the Dressing:**

    - In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.

3. **Combine:**

    - Pour the dressing over the shredded veggies and toss until everything is well coated. Adjust the seasoning if needed.

**Assemble the Sandwiches**

1. **Prepare the Buns:**

    - Toast your favorite sandwich buns if desired.

2. **Assemble:**

    - Place a generous amount of the BBQ jackfruit on the bottom half of each bun. Top with a scoop of coleslaw and place the top bun on. Serve immediately.

**Health Benefits:**

**Jackfruit:** A low-calorie, high-fiber fruit that's rich in vitamins A and C, jackfruit helps boost the immune system and improve digestion. It’s also a good source of antioxidants.

**Cabbage:** High in vitamin K, vitamin C, and fiber, cabbage promotes bone health and aids in digestion. It also contains antioxidants that reduce inflammation.

**Carrots:** Packed with beta-carotene, fiber, vitamin K1, and potassium, carrots support vision health and help regulate blood sugar levels.

**Olive Oil:** A source of healthy monounsaturated fats, olive oil is known for its anti-inflammatory properties and benefits for heart health.

Bon appétit!