BBQ Pulled Jackfruit Toast

Growing up I loved pulled pork sandwiches. The juicy, saucy, tender meat with tangy crunchy slaw was such an intriguing flavor combo. It's been years since I had pulled pork, but with the prevalence of canned jackfruit, I've discovered I can have an equally delicious 'pulled jackfruit'. Plus, this comes together in 30 minutes. Rather than a soft pre-made bun I used a slice of toasted sourdough which made it all the more messy but still delicious.


1 can jackfruit in water

1 Tbsp ketchup

1 Tbsp hot sauce of choice

1 Tbsp tomato paste

2 Tbsp brown sugar

1 tsp smoked paprika

1/2 tsp chili powder

1 tsp salt

1/2 tsp pepper


1/2 head cabbage

1 large carrot

2 Tbsp red wine vinegar

1 tsp sugar

2 Tbsp olive oil

4 cloves garlic, divided


1. Drain jackfruit and place on a paper towel. Combine paprika, chili powder, salt, and pepper in a bowl and toss jackfruit in the spice mixture to coat. While mixing, flake jackfruit into smaller shredded pieces using a fork. Heat a pan on medium and add a drizzle of oil. Toss in seasoned jackfruit and sautee for 3-5 minutes, shaking the pan a few times to evenly cook.

2. Make the sauce by combining ketchup, tomato paste, hot sauce, 3 cloves of minced garlic, and brown sugar in a small saucepan along with 1/2 cup of water. Heat the sauce on medium low heat till it simmers and reduces slightly. Taste, and adjust accordingly.

3. While the sauce thickens, make slaw by thinly slicing cabbage and grating carrot. Add 1/2 teaspoon of kosher salt, black pepper, salt, vinegar, 1 clove of minced garlic, and olive oil. Toss slaw and taste, adjusting seasoning as desired.

4. Add jackfruit to the sauce and toss to coat. Lightly toast a slice of bread or bun for 1-2 minutes till its grilled to your liking in a pan. Top bread with a heaping spoonful or two of jackfruit and heaping scoop of slaw. Eat like you'd eat avocado toast but enjoy much more thoroughly.