Smoky Pulled Jackfruit Sandwiches

Warm, sticky, and slightly smoky, these vegan sandwiches deliver the savory flavors of pulled pork using young green jackfruit.

Scale

2 cans (20 oz / 565 g each) young green jackfruit in brine, drained, rinsed, and trimmed
30 ml (2 tbsp) olive oil
1 medium yellow onion (150 g), finely diced
3 garlic cloves, minced
240 ml (1 cup) tomato sauce
45 ml (3 tbsp) apple cider vinegar
30 ml (2 tbsp) maple syrup
30 ml (2 tbsp) soy sauce or tamari
5 ml (1 tsp) liquid smoke
8 g (2 tsp) smoked paprika
2 g (1 tsp) ground cumin
5 g (1 tsp) kosher salt
Freshly ground black pepper, to taste
6 sandwich rolls or buns, toasted
For quick slaw: 200 g (about 4 cups) shredded green cabbage, 60 ml (1/4 cup) vegan mayo, 30 ml (2 tbsp) lime juice, 1 tsp salt, pinch of sugar

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Drain and prepare the jackfruit: Drain the jackfruit, rinse under cold water, and pat dry. Trim hard cores and any seeds, then pull apart into shreds (about 700 g drained).
Heat olive oil in a large pan over medium heat until shimmering. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 30 more seconds.
Add the shredded jackfruit to the pan and increase heat to medium-high. Cook until golden-brown, about 6–8 minutes.
Stir together tomato sauce, vinegar, maple syrup, soy sauce, liquid smoke, smoked paprika, cumin, and salt. Pour into the pan and stir to coat. Bring to a simmer, reduce heat.
Simmer gently, uncovered, for 12–15 minutes, until the sauce thickens. Taste and adjust seasoning.
For extra texture, broil for 2–4 minutes until caramelized, or grill for 2 minutes per side. Divide onto toasted buns and top with quick slaw. Serve immediately.

Toast rolls before serving to prevent sogginess. Store cooled jackfruit and slaw separately in airtight containers for up to 4 days.