Pulled Pork Style Jackfruit Sandwich

Team: Rebecca's Hunt Team

Host School: Lyman C. Hunt Middle School

Age Group: Middle School



3 20oz Cans of Trader Joe’s Jackfruit

1 tbsp Olive Oil


For BBQ Sauce

4 tbsp Butter

1 Large Yellow Onion

6 Cloves Garlic

4 Cups Ketchup

⅔ cup Molasses

⅔ cup Apple Cider Vinegar

⅔ cup Brown Sugar

¼ cup Yellow Mustard

2 tbsp Chili Powder

2 tsp Black Pepper


For Coleslaw

1 tsp Cayenne Pepper

½ Head Green Cabbage

½ Head Red Cabbage

2 Large Carrots

½ Red Onion

¾ cup Mayonnaise

3 tbsp Apple Cider Vinegar (for coleslaw)

2 tbsp Sugar

Salt and Pepper to taste

Ciabatta Rolls

Slider Buns



Preparation Instructions

Prepare Jackfruit

Drain, and blot dry jackfruit pieces

Heat oil in pan over medium heat

Cook jackfruit over medium heat for 20-25 minutes, turning over until cooked down.

Break apart/pull apart pieces with wooden spoon.


Prepare Coleslaw

While jackfruit cooks, finely shred both red and green cabbage halves.

Finely slice red onion.

Peel and finely shred carrots

Combine Cabbage, Carrots, Onions, Mayonnaise, Vinegar and Sugar. Season to taste with Salt and Pepper.


Prepare BBQ Sauce

While jackfruit cooks, melt butter in a saucepan over medium heat.

Finely chop onion.

Finely dice garlic

Cook onion in the butter until softened, about 5 minutes

Add garlic and cook until fragrant, about 1 minute

Combine Ketchup, Molasses, Brown Sugar, Vinegar Mustard, Chili Powder, Black Pepper and Cayenne in a bowl.

Once onions and garlic have cooked, add sauce mixture to sauce pan.

Bring sauce to a boil, then cook at a simmer on medium low heat until thickened, about 20 minutes

Add BBQ sauce to the pulled jackfruit.


Build/Plate Sandwiches

Cut buns in half.

Scoop BBQ pulled jackfruit onto bun bottom.

Top with coleslaw.

Top with other bun half.

Cut sandwiches in half

Spear a cornichon on a toothpick and stick into sandwich halves.