BBQ Pulled Jackfruit Sandwiches with Napa Cherry Slaw
  • 6ounces gluten-free hard cider
  • ½cup tomato sauce
  • ¼ cup tomato paste
  • ¼ cup dried minced onion
  • ¼ cup honey
  • 2teaspoons garlic powder
  • 2teaspoons dried mustard
  • ½teaspoon cayenne powder
  • 2 (7.5-ounce)cans plain jackfruitdrained and squeezed, or 2 8-ounce packages frozen plain jack fruit – TRY: Upton’s Naturals
  • 2cups thinly sliced napa cabbage
  • 2 carrotsshredded
  • ½ cup thinly sliced scallions
  • 2cups halved fresh cherries
  • ½cup sliced almonds
  • ¼cup apple cider vinegar
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon Dijon mustard
  • 1teaspoon poppy seeds
  • teaspoon salt
  • teaspoon black pepper
  • 6 gluten-free hamburger or sandwich buns (TRY: Canyon Bakehouse)
  1. In a large bowl, combine hard cider, tomato sauce, tomato paste, dried onion, honey, garlic powder, dried mustard and cayenne. Transfer mixture to a large ziptop bag and add jackfruit; set aside to marinate while preparing the slaw.
  2. In the same clean bowl, combine cabbage, carrots, scallions, cherries and almonds. In a jar with a lid, place vinegar, oil, mustard, poppy seeds, salt and pepper. Close jar and shake vigorously until well mixed; drizzle over slaw mixture, and toss gently until coated; set aside.
  3. Heat a large skillet over medium-high heat. Pour the marinade and jackfruit from bag into the skillet. Cook and stir until sauce reduces and thickens and jackfruit is heated through, 7–10 minutes.
  4. To serve, top each bun with 1 /6 of the jackfruit mixture. Serve sandwiches with slaw on top of jackfruit or on the side.
Recipe Notes
Nutrition Facts
BBQ Pulled Jackfruit Sandwiches with Napa Cherry Slaw
Amount Per Serving
Calories 134534 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Sodium 454mg 19%
Total Carbohydrates 90g 30%
Dietary Fiber 8g 32%
Sugars 39g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 sandwich and ¾ cup slaw): 534 cal, 13g fat (7g mono, 5g poly, 1g sat), 0mg chol, 454mg sodium, 90g carb (8g fiber, 39g sugars), 12g protein