Jackfruit Pulled Pork BBQ Sandwich with Coleslaw

• Gluten free

• Produce

  • 1/2 cup Cabbage, purple
  • 1/4 cup Carrots
  • 1/2 cup Celery
  • 1/2 cup Green cabbage
  • 4 20oz cans Jackfruit
  • 1/2 Onion

• Condiments

  • 18 oz Ketchup
  • 1/4 cup Lemon juice
  • 6 oz Liquid smoke
  • 1/4 cup Mayonnaise
  • 1 tbsp Mustard, dry
  • 5 oz Worcestershire sauce

• Baking & Spices

  • 1/4 cup Brown sugar, dark packed
  • 1 dash Cayenne pepper
  • 1 tbsp Pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/2 cup Olive oil

• Bread & Baked Goods

  • 8 Ciabatta rolls or gluten free rolls

• Liquids

  • 1 cup Water

Found on delightfulmomfood.com

Description

Ingredients

• Jackfruit Pulled Pork:
• 4 20oz cans of Jackfruit, water drained
• 5 oz. Worcestershire sauce
• 6 oz. Liquid Smoke
• 1 Tablespoon pepper
• ½ onion, diced
• ½ cup celery, chopped and diced
• ½ cup olive oil
• 18 oz. Ketchup
• 1 cup water
• ¼ cup lemon juice
• ¼ cup apple cider vinegar
• ¼ cup dark brown sugar, packed
• 1 Tablespoon dry mustard
• dash of cayenne pepper
• Cabbage Slaw:
• ½ cup shredded green cabbage
• ½ cup shredded purple cabbage
• ¼ cup shredded carrots
• ¼ cup mayonnaise (I use vegan mayonnaise)
• 8 Ciabatta rolls or Gluten Free Rolls

Directions

• Add jackfruit pulled pork ingredients (first 14 ingredients) to a slow cooker. Cook on high 4-6 hours.
• With a fork, twist to pull jackfruit into shreds.
• In a small bowl stir together green and purple cabbage, carrots and mayonnaise until combined.
• Toast 8 rolls. Lay open faced. Add jackfruit pulled pork to 8 slices. Top with coleslaw. Put roll top on and serve!
• * optional- serve in tortillas topped with cabbage slaw.