Gaining in Popularity
Jackfruit is gaining in popularity in the United States, but how do you prepare it? It’s easy to turn it into a jackfruit barbeque sandwich, especially when you use a slow cooker. Better yet, how about a slaw and barbeque sandwich? It’s vegan, gluten-free, darn tasty with Carolina flavor through and through, AND super easy to make.
Where to Find Jackfruit
You can find canned jackfruit in brine at Indian or Asian markets and in the Asian-foods section of some well-stocked grocers. It’s also available online from trusty retailers like Amazon.
What is Jackfruit?
Jackfruit, also known as jack tree, jakfruit, or sometimes simply jack, is a species of tree in the mulberry family. It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India. Today, it is widely cultivated in the tropical regions of Indian subcontinent, Thailand, Malaysia, Indonesia and Brazil for its fruit, seeds, and wood. Jackfruit is rich in dietary fiber, and contains notable amounts of vitamins A and C. It is one of the rare fruits that is rich in B-complex vitamins, including vitamin B-6, niacin, riboflavin, and folic acid.
Slow Cooking is Crucial
The slow cooker is crucial to this dish. I know, you thought it was only an appliance for winter, but in the summer a slow cooker won’t make your kitchen hot and uses way less energy than your oven or stovetop. Prepared in the slow cooker, jackfruit becomes tender and stringy, and its flesh will look just like pulled pork. For real. As it cooks, the fruit deeply soaks in the barbeque flavor and might even fool folks who don’t know it’s not pork! We’ve see in happen before. This recipe is not only vegan and gluten-free, it’s also fat free.
Add Some Slaw
As with any good barbeque sandwich, you need slaw on top. Try our Carolina style slaw – it’s got tangy with apple cider vinegar, sweet from red peppers and creaminess and protein from cashews. Pile it on your sandwich or eat it as a salad by itself.
Need gluten-free rolls? Schar and Ener-G both make vegan, gluten-free rolls that are ideal for these jackfruit barbeque sandwiches. You can find them in health foods stores, Whole Foods, or well-stocked grocers. Or try the jackfruit barbeque and slaw in a corn-based taco shell as an alternative!
- 2 20-ounce cans of jackfruit in brine, drained (do not get the ones in syrup!!)
- 1 small sweet onion, sliced into thin half moons, about 1/2 to 2/3 cup (we used Vidalia)
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup apple cider vinegar
- 1/4 cup agave nectar (or more/less, to taste)
- 1 Tbl. mustard powder
- 1 Tbl. smoked paprika
- pinch red pepper flakes
- salt, to taste
- 6 to 8 hard rolls, your favorite
- 1 cup raw cashews, soaked in water for 2 to 4 hours
- 8 cups shredded cabbage (about half of a large cabbage)
- 4 carrots, shredded
- 1 sweet red pepper, shredded
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 4 Tbl. yellow mustard
- 4 tsp. garlic powder
- 4 tsp. celery seeds
- Thoroughly drain jackfruit; add both cans to a slow cooker.
- Add sliced onions, minced garlic, vegetable broth, apple cider vinegar, agave nectar, mustard powder, smoked paprika and red pepper flakes to slow cooker. Stir well. Cook on high setting for 4 hours, checking two or three times to stir and break apart jackfruit into strands with a wooden spoon. Season to taste with salt and serve hot on a sturdy roll, topped with slaw.
- Begin by soaking cashews in warm water for two to four hours before you start the recipe.
- To assemble slaw, add shredded cabbage, carrots and red pepper to a large bowl and toss together.
- To make the dressing, drain water from cashews and add to a high speed blender or food processor with apple cider vinegar, sugar, yellow mustard, garlic powder and celery seeds. Puree until smooth and yellow. Pour over salad and toss until all veggies are well-coated. Serve cold or at room temperature with barbeque jackfruit or enjoy this slaw by itself!
- If you need to shred your cabbage, carrots and red pepper, a food processor with a shredding or julienne disc will make very fast work of this job! Literally, it can rip through these veggies and make them into uniform shreds in about two minutes. If you don't have this tool, you can buy pre-shredded veggies from your grocer, or do it the old-fashioned way: slice it all by hand or use a large-hole grater. This will increase your prep time.
To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
Latest posts by the dirty hippie and the bohemian girl (see all)
- Verdant Springtime Soup with Cashew-Lavender Drizzle - March 20, 2017
- Mom’s Squash Casserole - July 7, 2016
- Colcannon with Fried Leeks - March 15, 2016