It’s crockpot season here at my house! I’m loving comforting soups, chilis, and warming dishes. Trader Joe’s had some jicama and I got inspired. What is better with slaw than a ‘pulled pork’ slider? And, these sliders will blow your mind. I served them at my friend’s baby shower, and our colleague’s husband ate them up not knowing that they weren’t pulled pork! Regardless if you eat meat or jackfruit, this slaw is as wicked good as the sauce I used on the jackfruit.
DON’T FORGET TO PIN
Jicama-Mango Slaw with BBQ 'Pulled Pork'
This jicama-mango slaw is served over mango BBQ pulled jackfruit is easy, gluten-free, and vegan. It features Wildtree Chipotle Lime Rub and Wicked Good Slower Cooker Sauce.
Tips: I used gluten-free Schar Ciabatta Rolls
Ingredients
BBQ Mango Pulled “Pork”
- 1 mango
- 1 tablespoon agave syrup
- 2 teaspoons Wildtree Chipotle Lime Rub
- ½ cup Wildtree Wicked Good Slow Cooker Sauce (¼ cup to cook and ¼ cup when finished)
- 3 cans jackfruit
Jicama-Mango Slaw
- 9 oz of shredded slaw
- ¼ cup jicama, chopped
- 2 tablespoons cilantro
- ¼ cup vegan mayo
- ½ of a mango, sliced
- Juice from ½ of a lime
[/recipe-directions]
- First, put the Wildtree Chipotle Lime Rub on the jackfruit. Stir to coat.
- Add the jackfruit to slow cooker.
- Peel and slice one mango.
- Purré the mango with 1/4 cup Wildtree Wicked Good Slow Cooker Sauce, add it to the jackfruit and let it cook in the slow cooker on low for ~3 hours. When the jackfruit is done, add the remaining 1/4 cup of sauce to the jackfruit. Shred it with two forks.
- In a medium mixing bowl, prepare the slaw. Add the vegan mayo (I used Just Mayo) and lime juice, stir to combine.
- Peel and chop the second mango in half.
- Chop the jicama.
- Incorporate the mayo mixture with the slaw, add cilantro, sliced mango, jicama and add salt and pepper to taste.
- Make the sandwich sliders.
