BBQ Jackfruit Sandwich

from Love and Lemons

Ingredients

BBQ Sauce

• 2 chipotle peppers + 2 tablespoons of sauce from a can of chipotles in adobo sauce

• ½ cup ketchup

• ¼ cup apple cider vinegar

• 2 garlic cloves

• 1 teaspoon Dijon mustard

• ½ teaspoon smoked paprika

• ½ teaspoon cumin

• Freshly ground black pepper

Jackfruit

• 1 tablespoon extra-virgin olive oil

• 1 small yellow onion, thinly sliced

• ¼ teaspoon sea salt

• 1 (20-ounce) can un-ripe jackfruit, drained

• ½ cup water

Quick Slaw

• 2 cups shredded cabbage

• 1/4 cup chopped cilantro

• ½ tablespoon lime juice

• ½ teaspoon olive oil

• Sea salt and freshly ground black pepper

For serving

• 8 slider buns or 6 hamburger buns

• Desired fixings: pickles, mustard, serrano peppers, etc.

Instructions

1. Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.

2. Prepare the jackfruit by pulling shredding the pieces with your hands (see photo), discarding any harder pieces of the core. In a large skillet, heat 1 tablespoon of olive oil to medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the 1/2 cup water and half of the BBQ sauce. Turn the heat to low, cover, and let simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving.

3. Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.

4. Serve the sliders with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings.