Smokey BBQ jackfruit sandwiches
These smokey BBQ jackfruit sandwiches do an excellent job of mimicking pulled pork, which is hard to accomplish without animal by-products so that you can indulge in all of the flavors and textures you love, and sleep well at night knowing you’re not harming living things in the process.
What to expect
BBQ jackfruit sandwiches are meaty, a little bit spicy, and just the right amount of smoky. They’re also a bit messy to eat, but that’s half the fun of it. If you’ve never had the pleasure of cooking jackfruit before, you’ll be pleased to discover that this funny-looking fruit delivers an almost sweet flavor that pairs perfectly with almost any type of barbeque sauce, so feel free to get creative and play with from-scratch sauce ingredients in any way you wish.
Smokey BBQ jackfruit sandwiches recipe
To turn these jackfruit sandwiches into a cannabis-infused meal, you will need some olive oil that contains your preferred cannabinoids. Luckily, even if you don’t already have some in your pantry, we’ve got you covered with a simple foolproof recipe that comes together in no time.
Preparation: 15 minutes
Cooking: 35 minutes
Calories: 440 per serving
Servings: 6-8
BBQ sauce ingredients
- 2 chipotle peppers
- 2 garlic cloves
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons of sauce from a can of chipotles in adobo sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Freshly ground black pepper (to taste)
Jackfruit filling ingredients
- 1 (20-ounce) can of un-ripe jackfruit (drained)
- ½ cup water
- 1 tablespoon cannabis-infused olive oil
- 1 small yellow onion (thinly sliced)
- ¼ teaspoon sea salt
Quick slaw ingredients
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- ½ tablespoon lime juice
- ½ teaspoon cannabis-infused olive oil
- Sea salt and freshly ground black pepper (to taste)
Ingredients for serving
- 6-8 buns (depending on size)
- Desired toppings (ie. pickles, mustard, serrano peppers, etc.)
Tools
- Food processor
- Large skillet with lid
- Silicone spatula
- Large bowl
- Mixing spoon
Instructions
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To make the barbeque sauce add the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a pinch or two of pepper to a food processor, and blend the ingredients together until smooth. Set this aside for now.
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Shred the jackfruit by hand by pulling each part until the fruit looks like shreds of pulled pork. Discard the core.
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Heat 1 tablespoon of cannabis-infused olive oil in a large skillet over medium heat, add the onions and salt to the pan, before stirring it all together, and then let it cook until the onions are soft approximately 8-10 minutes. Don’t be afraid to turn down the heat at any point in this process if you feel it’s necessary.
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Now dump the shredded jackfruit into the skillet, toss the pieces to ensure an even coating of oil, and cook the fruit for 5 minutes, adding small splashes of water if the pan ever gets too dry.
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Add the ½ cup of water and half of the barbeque sauce you made earlier to the skillet, before turning the heat down to low covering the pan with a lid and leaving the mixture to simmer for 20 minutes.
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After 20 minutes lift the lid and add half of the remaining barbeque sauce to the pan. The rest will be used later on for serving. Now replace the lid, and remove the skillet from the heat.
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Make the quick slaw by combining the cabbage, lime juice, cilantro, online oil, and a pinch of salt and pepper in a medium-sized bowl. Stir the ingredients thoroughly to evenly coat the cabbage in the creamy sauce.
Serve the jackfruit sandwiches with the remaining BBQ sauce, coleslaw, and all of your desired fixings.
