220 oz. cans of tender Green Jackfruit, in water, drained and rinsed
1large Onionthinly sliced
3tablespoonof Olive Oil
1teaspoonof Smoked Paprika
½teaspoonof ground Chipotle Chili Pepperoptional
1teaspoonof Chili Powder
1teaspoonof ground Cumin
1teaspoonof Garlic Powder
1teaspoonof Salt
2tablespoonof Brown Sugar
2cupsof BBQ Sauce
½cupof Water
6Gluten Free Buns
Instructions
Instructions
Heat a large pan over medium high heat. Add the oil.
Add the sliced onion and sauté till translucent and browning slightly on the sides. About 3 to 4 minutes.
Add the drained jackfruits.
Add the smoked paprika, ground chipotle chili peppers, chili powder, cumin, garlic powder, salt and the brown sugar. Give everything a god mix.
Add the water and let it come to a boil. Cover and let it simmer on low heat for 10 to 12 minutes or until the jackfruit is very tender and breaks when poked with the spatula.
Shred the jackfruit with two forks.
Add the BBQ sauce and let it again simmer for another 10 to 15 minutes over low heat.
Increase the heat to high and stir continuously for 3 to 4 minutes. The high heat will let the BBQ sauce caramelize and give a delicious smoky sweet flavor to the jackfruit.
Remove it from heat and let it cool for 5 minutes.
Pile the BBQ jackfruit on gluten free buns. Top with vegan coleslaw and serve immediately.
Notes
Make sure to buy Green jackfruit that are packed in water only. Avoid the ones packed in brine or syrup. They are totally different stuff and will ruin this recipe.
Ground chipotle chili pepper is optional, but it bring a smoky heat that balance the sweetness of the brown sugar and the BBQ sauce.