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
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
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.
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.
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.