Name: Pulled BBQ jackfruit sliders with mustard slaw
Total time: 1 h
Yield: Makes 12
Ingredients: 2 tbsp rapeseed or olive oil; 1 onion finely chopped; 2 cloves garlic crushed; ½ tsp ground cumin; 1 tbsp sriracha; 2 tbsp dark soy sauce; 1 tsp liquid smoke (see notes below); 100ml tomato ketchup; 1 tbsp soft dark brown sugar; 1 tbsp maple syrup; 1 tbsp balsamic vinegar; 400g tin cherry tomatoes; 60g kale very finely sliced; 2 carrots grated; 60g red cabbage finely sliced; 4 spring onions finely sliced; 100ml vegan mayonnaise; 2 tbsp apple cider vinegar; 4 tbsp Dijon mustard; 2 tbsp rapeseed or olive oil; 2 x 410g tins green jackfruit drained and squeezed to release some moisture, (see notes below); 12 vegan slider buns or small burger buns halved and toasted; 4 tbsp vegan mayonnaise

Jackfruit Pulled Pork Recipe with Vegan Slaw

BBQ SAUCE

2 tbsp rapeseed or olive oil
1 onion
finely chopped
2 cloves garlic
crushed
½ tsp ground cumin
1 tbsp sriracha
2 tbsp dark soy sauce
1 tsp liquid smoke
(see notes below)
100ml tomato ketchup
1 tbsp soft dark brown sugar
1 tbsp maple syrup
1 tbsp balsamic vinegar
400g tin cherry tomatoes

MUSTARD SLAW

60g kale
very finely sliced
2 carrots
grated
60g red cabbage
finely sliced
4 spring onions
finely sliced
100ml vegan mayonnaise
2 tbsp apple cider vinegar
4 tbsp Dijon mustard

TO SERVE

2 tbsp rapeseed or olive oil
2 x 410g tins green jackfruit
drained and squeezed to release some moisture, (see notes below)
12 vegan slider buns or small burger buns
halved and toasted
4 tbsp vegan mayonnaise

Method

step 1
To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.
step 2
For the mustard slaw, mix together all the ingredients with a pinch of salt and good grind of black pepper in a large bowl.
step 3
To prepare the jackfruit, heat the oil in a medium pan over a high heat and fry the chunks of jackfruit for 5 minutes or until they start to char on the outsides. Reduce the heat to low and, using two forks, pull apart the jackfruit – it should look fibrous and meaty. Add ¹/2 the BBQ sauce and stir to combine. Cook for 5 minutes or until the sauce is simmering and the jackfruit is well coated. Remove from the heat and, using the back of a fork, gently mash the jackfruit until most of the large chunks are gone and it resembles pulled pork.
step 4
Halve the buns and spread 1 tsp of vegan mayo on each. Add a heaped spoon of the pulled jackfruit, topped with the BBQ sauce and some slaw.