# What you'll need:
→ Jackfruit Filling
01 - 2 (14-oz) cans young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon fine salt
10 - 1 cup vegan BBQ sauce
→ Sandwich Assembly
11 - 4 vegan sandwich buns
12 - 1 cup vegan coleslaw
13 - 1 small red onion, thinly sliced (optional)
14 - 1/4 cup chopped fresh cilantro or parsley (optional)
# How to make it:
01 - Drain and rinse the jackfruit. Use your hands or two forks to pull the pieces apart into shreds, discarding any firm core pieces or seeds.
02 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3–4 minutes. Add the minced garlic and cook 1 minute more until fragrant.
03 - Stir in the smoked paprika, ground cumin, chili powder, black pepper and salt; cook for 30–60 seconds to bloom the spices and deepen their aroma.
04 - Add the shredded jackfruit to the skillet and toss to coat evenly with the spiced aromatics. Cook for about 4–5 minutes, allowing some edges to caramelize.
05 - Pour in the BBQ sauce, stir to combine, reduce the heat to low, cover and simmer for 10–12 minutes, stirring occasionally, until the jackfruit is tender and fully infused with sauce.
06 - While the filling simmers, lightly toast the buns in a dry skillet or warm them in a preheated oven until just golden.
07 - Pile generous portions of the BBQ jackfruit onto the toasted buns. Top with vegan coleslaw, sliced red onion and chopped herbs as desired. Serve immediately.
