Jackfruit arrived at Trader Joe’s, and I have been having a blast playing around with it! This is my first recipe in a Jack Fruit Series! Everyone has been talking about the health benefits of this fat-free food that is packed with vitamins, high in fiber and very filling! You can read all about jackfruits and their health benefits here.
This is what I’ve learned about preparing jackfruit. First, don’t open the can all the way. Instead, leave it partially connected in order to drain the brine, fill water into the can, empty the water, and then repeat the rinsing process. Then, you remove the core from the jackfruit pieces. It is very similar to cutting the core off of a piece of pineapple.
This was my first attempt at making “pulled pork” jackfruit sliders. Peaches are in season, and I’ve been eating them in salads, smoothies, and marinades. So I decided to give a nice twist to a traditional barbecue recipe. Jackfruit takes on the flavor of what you serve it with, so good sauces are important. I’ve been very busy lately; I didn’t have time to make the sauce from scratch, so I used Wildtree. Wildtree has yummy organic gluten-free sauces and spices. I actually downloaded an app to my phone that allows me to filter recipes by my desires: gluten-free and vegan. It’s really neat!
First, put Wildtree BBQ Gourmet Sea Salt Blend on the jackfruit. Stir to coat. Add to slow cooker or large sauté pan.
Purée a peach in the Vitamix or high-powered blender along with 1 tablespoon agave syrup. Add it to jackfruit.
Add 1/4 cup BBQ sauce and let cook in the slow cooker on low for 2.5 – 3 hours or 30 minutes on the pan on the stove on medium-low.
After it is cooked, add the remaining 1/4 cup of additional BBQ sauce.
While it’s cooking, prepare the Chipotle Avocado Slaw. Add the chipotle vegan mayo (I used Just Mayo Chipotle), avocado, apple cider vinegar in the Vitamix or blender.
Mix avocado/mayo sauce with the slaw and toss to coat, and add salt and pepper to taste.
It is hard to find gluten-free vegan buns. I used these Schar Multigrain Ciabatta.
Top the Peach BBQ Jackfruit sliders with Chipotle Avocado Slaw and serve.
DON’T FORGET TO PIN
BBQ Peach Jackfruit With Chipotle Avocado Slaw
This chipotle avocado slaw with peach barbecue pulled jackfruit is easy, healthy, & vegan. It features Wildtree Products, but offers alternatives.
Tips: If you do not have the BBQ Gourmet Sea Salt Blend, you can try 1/2 teaspoon Sea Salt, 1/4 Dried Onion, 1/4 Cayenne Pepper, 1/4 Black Pepper, 1/4 Ground Mustard, and 1/4 dry vinegar powder
Ingredients
BBQ Peach Pulled “Pork”
- 1 peach
- 1 tablespoons agave syrup
- 2 teaspoon Wildtree BBQ Gourmet Sea Salt Blend
- ½ cup Wildtree Golden BBQ Sauce (¼ to cook and ¼ when finish)
- 3 cans jackfruit
- Slow cooked for 6 hours
Chipotle Avocado Slaw
- ½ cup chipotle vegan mayo
- 1 avocado
- 2 tablespoons Apple cider vinegar
- Salt and pepper to taste
- 9 oz bag shredded green & red cabbage with orange carrots (I used the Trader Joe’s Blend)
[/recipe-directions]
- First, put Wildtree BBQ Gourmet Sea Salt Blend on jackfruit. Stir to coat.
- Add to slow cooker or large sauté pan.
- Add 1/4 cup BBQ sauce and let cook in the slow cooker on low for 2.5 – 3 hours or 30 minutes on the pan on the stove on medium-low. When the jackfruit is done, add the remaining 1/4 cup of BBQ sauce to the jackfruit.
- Add the chipotle vegan mayo (I used Just Mayo Chipotle), avocado, apple cider vinegar in the Vitamix or blender.
- Incorporate the avocado mixture with the slaw, and add salt and pepper to taste.
- Make your sandwich sliders.
What is your favorite BBQ sauce or BBQ rub?
