Food and Recipes Dish Sandwich Barbecue Jackfruit Sandwiches 5.0 (2) 1 Review Plants, not pork. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on June 10, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Active Time: 50 mins Total Time: 50 mins Servings: 6 We’re not saying this vegetarian barbecue sandwich will fool meat-lovers, but we think they'll be pleasantly surprised by just how meaty and flavorful this meatless main dish is. It has all the familiar elements of a classic barbecue sandwich: A crunchy cabbage slaw, soft hamburger buns, and plenty of tangy sauce. The only difference is we use jackfruit instead of pulled pork. Seared until browned and crispy, then seasoned with smoked paprika, garlic powder, and brown sugar, jackfruit might not be traditional barbecue, but it’s pretty darn tasty when prepared this way. For those unfamiliar with jackfruit, let us introduce you to this versatile ingredient. A large tropical fruit native to Asia, jackfruit has a spiky exterior and bulbs with large seeds inside. When unripe, the skin is green, and the flesh takes on the taste of whatever it’s flavored with. The texture is similar to shredded pork, which is why it’s a popular meat alternative. Although jackfruit is sold both fresh and frozen, the canned option is often easiest to find. Look for it in Asian grocery stores, on the international-foods aisle, or online. Canned jackfruit comes in either a brine or syrup solution and needs to be rinsed before using. Avoid the kind sold in syrup when making savory dishes. Ingredients 2 cups thinly sliced red cabbage (from 1/2 small [1 1/2-lb.] head cabbage) 1 cup matchstick carrots 1/2 cup red onion, thinly sliced (about 1/2 cup) 1/4 cup apple cider vinegar 1/4 cup granulated sugar 1 tsp. celery seeds 2 Tbsp., plus 1/2 cup canola oil, divided 2 1/2 tsp. kosher salt, divided 3/4 tsp. black pepper, divided 1 cup chopped fresh cilantro 4 (14-oz.) cans young green jackfruit in water, drained, rinsed, and squeezed dry 3 Tbsp. light brown sugar 2 1/2 tsp. smoked paprika 1 tsp. garlic powder Mayonnaise 6 hamburger buns, toasted Barbecue sauce Directions Place red cabbage, matchstick carrots, and onion in a large heatproof bowl. Bring vinegar, sugar, celery seeds, 2 tablespoons of the canola oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper to a boil in a small saucepan over medium-high. Pour boiling mixture over cabbage mixture in bowl; stir gently to combine. Stir in cilantro, and set aside. Using a knife, remove the solid core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from outer parts, and set aside with cores. Place remaining shreddable jackfruit parts in a medium bowl, and pull apart into small pieces. Finely chop cores and seedpods until they are similar in size to the shredded jackfruit, and place in bowl with shredded jackfruit. Add the remaining 1/2 cup oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper; toss to combine. Heat a large cast-iron skillet over medium-high. Add jackfruit mixture, and press into an even layer with a spatula. Cook over medium-high, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes. Remove from heat; stir in brown sugar, paprika, and garlic powder. Spread mayonnaise on bottom bun halves, and top evenly with jackfruit. Drizzle with barbecue sauce, and top evenly with slaw. Cover with top bun halves. Rate It Print