In a large freezer bag, add
Coconut Oil (1 Tbsp)
Paprika (1/2 Tbsp)
Chili Powder (1/2 Tbsp)
Maple Syrup (1 Tbsp)
and mix well.
Young Green Jackfruit in Water (6 1/3 cups)
to the marinade and allow to marinate for a minimum of 2 hours either on the counter or, if marinating overnight, place in the fridge.
When the jackfruit has marinated and is ready to go, place a pan on medium heat, and heat some oil.
When your oil is hot, add
Garlic (2 cloves)
to the pan. Cook and mix until onions are clear.
Water (1/2 cup)
and jackfruit, mix well, and bring to a simmer for about 20 mins, covering halfway through to avoid drying out the meat.
After 20 mins, break up the jackfruit using a a masher or a fork, and reduce heat even more.
Cover and continue to cook on low for another 15-20 minutes, stirring often to break up large pieces of jackfruit.
Cook until all liquid has evaporated and remove from heat.
Vegan Barbecue Sauce (3/4 cup)
to pan and coat jackfruit, add more if you like your pulled pork really messy and gooey.
Apple Cider Vinegar (1 Tbsp)
Vegan Mayo (1/2 cup)
Maple Syrup (1/2 Tbsp)
Fresh Dill (1 tsp)
Salt (1/4 tsp)
Freshly Ground Black Pepper (1/4 tsp)
into a large bowl to create the dressing for the cole slaw.
Red Cabbage (1/2)
White Onion (1/2)
. Mix well.
Taste, and adjust seasonings to your liking before assembling the burger with the
Brioche Hamburger Buns (4)
, coleslaw, and jackfruit. The longer you let this recipe sit, the better it tastes!