Ever since we tried Jackfruit Tacos at Seabirds Vegan Food Truck over 2 years ago, we've wanted to make it at home. Finding it in stores, deciding on a worthy recipe, and successfully making it though? Well, here we are! Sometimes the most delicious things just take a little time. We made these Tuesday and ever since I've wanted MORE! Spicy, garlicky, meaty, full of flavor- and amazing. The dilly 'slaw adds a crunchy tang and the caramelized onions round it all out...because caramelized onions effing rock. Alex and I ate the whole batch between two meals, and we can't wait to make it again. It is seriously INCREDIBLE how 'pulled pork'-y in texture the cooked jackfruit is. A little softer, but it totally absorbs anything its marinated in, making it an excellent substitution for cooking up tiny, adorable piglets. It may be hard to find; we found ours at Whole Foods and have seen it sold at Asian markets in the area as well. If you're having too much trouble, try looking online. Whatever you have to do, get your hands on a can because this sandwich is about to change things up on ya and you're gonna love it. Let's eat!
INGREDIENTS: BBQ Jackfruit
1 tablespoon coconut oil
1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup)
1 cup vegan BBQ sauce (we used Trader Joe's Sriracha Garlic BBQ Sauce & IT ROCKED)
1/4 teaspoon smoked paprika (optional)
3 cups thinly shredded green cabbage
1 clove garlic, minced 1/4 cup vegan mayo
1 tablespoon apple cider vinegar 1/2 teaspoon maple syrup
1/2 teaspoon dried dill weed
1/8 teaspoon each of salt & pepper
1 small yellow onion, thinly sliced
1 teaspoon coconut oil
water, as needed
DIRECTIONS: BBQ Jackfruit
Drain and rinse the jackfruit. Pick out any seeds, discarding them. Using a fork or your fingers, shred the jackfruit. In a large skillet, heat coconut oil over medium heat. Pour in the shredded jackfruit, BBQ sauce, and smoked paprika, stirring to combine. Cook for 10-12 minutes, stirring regularly, or until the sauce thickens and reduces.
While the jackfruit cooks, move onto the slaw.
Using a knife or food processor, shred the cabbage into a large mixing bowl. Add the garlic, mayo, cider vinegar, maple syrup, dill, salt & pepper and toss to evenly coat the cabbage. Set aside.
In a medium-sized skillet, melt the coconut oil over medium heat. Toss in the sliced onions, stirring regularly so they don't burn. If they begin to brown, add a tablespoon of water. Continue this until the onions are lightly browned, softened, and caramelized.
To assemble, pile jackfruit onto a bun or bread slices, then top generously with 'slaw and onions. Serve immediately. Leftover can be refrigerated and eaten for up to a week, makes 3-4 servings, depending of your serving sizes. Enjoy!