Pulled Jackfruit with Crunchy Slaw
You may not be familiar with jackfruit, but it makes an amazingly satisfying vegetarian version of pulled pork. Look for jackfruit in Asian supermarkets. Be sure to buy the water-brined version, not the one packed in syrup.
Pulled Jackfruit with Crunchy Slaw Recipe
Prep time:
15 Minutes
Cook time: 15 Minutes
Servings:
4 servings
Ingredients
Pulled Jackfruit:
- 2 cans (20 oz/565 g each) jackfruit in water, drained and rinsed
- 2 tbsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp each salt and pepper
- 1 tbsp olive oil
- 1 cup barbecue sauce
- 4 whole wheat buns, sliced
- 1 avocado, peeled, pitted and sliced
Crunchy Slaw:
- 1/4 cup plain yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Pinch each salt and pepper
- 2 cups thinly sliced cabbage
- 3/4 cup Nature's Path Pumpkin Seed + Flax Granola
Instructions
Pulled Jackfruit:
- Place jackfruit on clean tea towel and roll up into log; twist and squeeze to release excess moisture.
- Pull the fruit from the hard core and place in bowl; finely chop core and add to bowl.
- Add sugar, paprika, garlic powder, chili powder, salt and pepper to jackfruit; toss to coat well.
- Heat oil in skillet set over medium heat; cook jackfruit mixture for 6 to 8 minutes or until browned.
- Stir in barbecue sauce; reduce heat to low and simmer for 8 to 10 minutes or until sauce is thick and sticky, and jackfruit is very tender.
- Add cabbage and Nature’s Path Pumpkin Seed + Flax Granola; toss to coat.
- In large bowl, whisk together yogurt, vinegar, maple syrup, salt and pepper.
- Toast buns; spoon jackfruit evenly over bottom of buns and layer slaw and sliced avocado over top.
- Cap with remaining buns.
About The Author
Nature's Path
Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.
