# What You'll Need:
→ Jackfruit Filling
01 - 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon salt
10 - 1 cup (240 ml) vegan BBQ sauce
11 - 1/4 cup (60 ml) water
→ Coleslaw
12 - 2 cups (140 g) shredded green cabbage
13 - 1/2 cup (50 g) shredded carrots
14 - 2 tablespoons vegan mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon maple syrup
17 - Salt and black pepper, to taste
→ For Serving
18 - 4 vegan burger buns
19 - Sliced pickles (optional)
# Steps to Follow:
01 - Remove tough cores and seeds from jackfruit pieces. Shred jackfruit using hands or forks until resembling pulled pork.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes. Add minced garlic and cook an additional minute.
03 - Add shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt to skillet. Stir and cook for 3 to 4 minutes.
04 - Pour in vegan BBQ sauce and water. Stir well and simmer uncovered for 20 to 25 minutes, stirring occasionally, until jackfruit is tender and sauce thickens.
05 - In a mixing bowl, combine shredded cabbage, shredded carrots, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix thoroughly and set aside.
06 - Toast burger buns if desired. Spoon BBQ jackfruit onto bottom halves, top with coleslaw and pickles if using. Cover with top halves and serve immediately.
