BBQ Jackfruit Sandwiches with Sweet & Tangy Coleslaw (Edit recipe)

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These BBQ Jackfruit Sandwiches are a delicious plant-based take on classic pulled pork barbecue. Tender shredded jackfruit is coated in True Made Foods Pitmaster Original BBQ Sauce and piled onto buns with creamy vegan coleslaw lightly sweetened with Lakanto Cane Sugar with Monk Fruit. They’re easy to make, packed with bold, smoky-sweet flavor, and made for summer cookouts. Pair them with Lakanto Sparkling Peach Bellini Mocktails for a refreshing sip that perfectly complements every bite.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

18

Serves: 4

Ingredients

BBQ Jackfruit

1 Tbsp Olive Oil
28 oz Jackfruit, (2 14 oz cans)
1 Yellow Onion, sliced
3 cloves Garlic, minced
0.25 cup Water, or vegetable broth
0.75 cup Pitmaster Original (Kansas City-Style) BBQ Sauce - True Made Foods

Sweet & Tangy Coleslaw

4 cups Coleslaw Mix (Shredded Cabbage and Carrots)
0.5 cup Plant-Based Mayonnaise
2 Tbsp Cane Sugar with Monk Fruit - Lakanto
1 Tbsp Apple Cider Vinegar
0.5 tsp Dijon Mustard
0.5 tsp Salt
0.25 tsp Black Pepper
0.25 cup Celery Seed, optional

For Serving

4 Hamburger Buns, or slider buns

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F. Lightly grease a large baking sheet.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened and beginning to brown.
Meanwhile, drain and rinse the jackfruit. Cut into smaller pieces, slicing from the core to the edge for the most "pulled" texture (see photos).
Add the garlic to the skillet and cook for 1 minute, until fragrant. Add the jackfruit and water or vegetable broth. Stir to combine, cover, and cook for 8–10 minutes, until the jackfruit is tender.
Remove from the heat and use a potato masher or two forks to shred and break apart the jackfruit.
Spread the jackfruit mixture in a thin, even layer on the prepared baking pan. Bake for 15 minutes. Remove from the oven, add 1/2 cup BBQ sauce, and stir to coat. Return to the oven and bake for 10–12 minutes more, until lightly browned and crisp around the edges. Stir in the remaining 1/4 cup BBQ sauce for a saucier texture, if desired.
Meanwhile, prepare the coleslaw. In a small bowl, whisk together the vegan mayo, monk fruit sweetener, apple cider vinegar, Dijon mustard, salt, pepper, and celery seed. Place the coleslaw mix in a large bowl, pour the dressing over top, and toss until evenly coated. Serve immediately or refrigerate for 1 hour to allow the flavors to meld.
Toast the buns, then assemble the sandwiches with the BBQ jackfruit and coleslaw. Serve and enjoy!

Notes

Storage: Store the BBQ jackfruit and coleslaw separately in airtight containers in the refrigerator for 3–4 days. Assemble the sandwiches just before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	495
Fat:	26 g
Carbohydrates:	69 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	932 mg
Fiber:	8 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.