This scrumptious sandwich isn’t made with pork at all, but a surprisingly diverse gluten-free and soy-free meat substitute: jackfruit. Recipe adapted from Home Sweet Jones.
2 20-ounce cans of young green jackfruit in brine
1 tablespoon oil
1/2 yellow onion, finely sliced
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon True Lemon Pepper
1/2 teaspoon chili powder
1/2 cup vegetable broth
1 cup BBQ sauce*, divided
Additional salt and True Lemon Pepper, to taste
Pre-bought coleslaw, or True Lemon Coleslaw (made ahead of time)
Dinner rolls, whole wheat hamburger buns, or gluten-free buns, for serving
*if making this recipe gluten-free, check to make sure that the BBQ sauce chosen fits requirements.
- Drain jackfruit from cans and rinse thoroughly. If core is still attached, remove and discard.
- In a large bowl, combine jackfruit with brown sugar, smoked paprika, garlic powder, True Lemon Pepper, and chili powder. Mix well.
- Heat oil in a large skillet over medium heat. Add onion and cook until translucent (about 5-minutes), then add in the seasoned jackfruit. Stir and cook until jackfruit begins to brown (about 3-4 minutes).
- Add vegetable broth to the skillet along with 3/4 cup of the BBQ sauce. Reduce heat and simmer uncovered for about 30-minutes or until the sauce begins to thicken. While stirring, break up the jackfruit into small chunks as they soften.
- Season with additional True Lemon Pepper and salt if desired. Serve on buns topped with coleslaw, and enjoy!
When picking out your canned jackfruit, be sure to choose the kind labeled “green” or “young jackfruit”. Hint: if it’s in water or brine, it’s probably young jackfruit. If it’s in syrup, it’s going to be the sweet kind which you do not want for this recipe.