+GFO +SF
The homemade whiskey BBQ sauce plus all the veggies elevates this jackfruit into your new favorite sandwich filling. In North Carolina, they put coleslaw on a BBQ sandwich, but in this recipe we throw in some cabbage for an all-in-one meal. —KH
SERVES 8
1 (20-oz [567-g]) can young jackfruit (NOT sweetened, ripe!), drained
2 cups (250 g) shredded carrots
1 cup (91 g) shredded broccoli stems or broccoli slaw
1 cup (150 g) shredded sweet potato
1 cup (150 g) shredded cabbage
½ cup (100 g) brown sugar
¼ cup (60 ml) apple cider vinegar
¼ cup (65 g) tomato paste
2 tbsp (15 ml) bourbon or whiskey (use a gluten-free whiskey)
1 tsp minced garlic
½ tsp onion powder
½ tsp liquid smoke
½ tsp cayenne
Salt, to taste
Use your 4-quart (3.8-L) slow cooker for this. Add the jackfruit and shred as much as you can with your hands. Then add the carrots, broccoli, sweet potato, cabbage, sugar, vinegar, tomato paste, bourbon, garlic, onion powder, liquid smoke and cayenne.
Mix everything together well, and cook on low for 7 to 9 hours. Add salt to taste before serving.