BBQ Jackfruit Sandwich

1. Prepare the Jackfruit: Drain and rinse the canned jackfruit. Use your hands or two forks to shred the jackfruit, removing the seeds and tough core pieces. You should end up with shredded pieces resembling pulled pork.
2. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté for about 3-5 minutes until it starts to soften. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
3. Cook the Jackfruit: Add the shredded jackfruit to the skillet with the onions and garlic. Stir well and cook for 5-7 minutes, allowing it to slightly brown and get some texture.
4. Add the Spices and BBQ Sauce: Stir in the chili powder, paprika, turmeric powder, black pepper, and salt to taste. Mix until the jackfruit is evenly coated with the spices. Pour in the BBQ sauce and stir to combine. Let it simmer on low heat for 10-15 minutes, allowing the jackfruit to soak up the flavors and become tender.
5. Serve: Once the jackfruit is tender and flavorful, serve it on buns as a sandwich or as a topping for tacos, wraps, or salads.

Notes:

Use young green jackfruit in brine or water, not ripe jackfruit in syrup. Ripe jackfruit is too sweet and soft for this recipe.

Drain and rinse jackfruit well, then shred each piece by pulling it apart with two forks before cooking.

Tips:

Let the jackfruit cook undisturbed for 3–4 minutes before stirring for better caramelization and texture.

Toast the buns for best texture contrast against the saucy filling.

Storage:

The cooked jackfruit filling keeps in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat on the stovetop or microwave.

Swaps:

Jackfruit can be swapped for pulled mushrooms or lentils for a different texture. Any BBQ sauce works.