Barbeque Pulled ‘Pork’ Jackfruit Sandwiches

Difficulty:

1/5

Ease of preparation rating: Medium

Yield: 6 sandwiches

INGREDIENTS:

Coleslaw

2 cups (480 ml) julienned green cabbage

1 cup (240 ml) julienned carrots

1 cup (240 ml) thinly sliced red onion

½ cup (120 ml) sherry vinegar

¼ cup (60 ml) honey

Salt and ground black pepper

3 cups (720 ml) hickory wood chips

3 x 20-ounce (590 ml) cans of young green jackfruit in water or brine (not in syrup)

2 tablespoons (30 ml) extra virgin olive oil

1 small onion, diced

1 ½ tablespoons (25 ml) minced garlic

1 tablespoon (15 ml) chili powder

½ teaspoon (2.5 ml) cayenne powder

1 ½ teaspoon (7.5 ml) smoked paprika

1 ½ teaspoon (7.5 ml) cumin powder

1 tablespoon (15 ml) hot sauce

3 tablespoons (45 ml) chopped chipotle in adobo sauce

¼ cup (60 ml) apple cider vinegar

½ cup (120 ml) yellow mustard

1 ½ cup (360 ml) tomato ketchup

1/3 cup (80 ml) molasses

1 ¼ cup (300 ml) vegetable broth

To serve

6 crusty buns

METHOD:

In a large bowl, mix together green cabbage, carrots, red onion, sherry vinegar, honey, salt, and pepper. Chill in refrigerator.

Place 2 cups (480 ml) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cups (240 ml) of dry wood chips.

To build a smoke pouch, drain the 2 cups (480 ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (240 ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the jackfruit.
Drain and rinse jackfruit. Using a paring knife, trim the core and chop each piece in half or thirds, discarding the seeds.
In a saucepan, sauté the onion in oil.
Add garlic and jackfruit; stirring and turning until it begins to sweat.
Add chili powder, cayenne, smoked paprika, cumin powder, hot sauce, chipotles in adobo sauce, apple cider vinegar, yellow mustard, tomato ketchup, and molasses. Stir until coated and lightly browned.
Add vegetable broth and simmer for 25-30 minutes or until most liquid has evaporated.
Break-apart the jackfruit until it resembles the appearance of pulled pork.
Preheat barbeque to medium-high, 375-400 F (190-205 C). Place smoking pouch on grill.
Transfer jackfruit to a baking sheet covered in tinfoil and place on grill. Close lid and cook for 30-40 minutes, mixing and turning every 10 minutes.

Serve on crusty buns topped with Coleslaw.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.