- 2 cans Green, Jackfruit in Water (you can find this in Asian grocery stores)
- 1 sweet onion, thinly sliced
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons Ancho Chili Powder
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 1 tablespoon Liquid Smoke
- 1 tablespoon Apple Cider Vinegar
- 1/3 - 1/2 cup Datil BBQ Sauce
- 1/3 - 1/2 cup store bought BBQ Sauce
- To serve: buns and slaw
Preheat oven to 400. Drain the jackfruit and place in a clean kitchen towel. Give the towel a good twist to get as much liquid as you can out of the jackfruit. Shed it with your fingers.
In a large skillet over medium heat, add the oil. Cook onion until it's soft and golden. Mine took about 5 minutes.
Add the garlic to the onion and give it a stir. Cook about 1 minute.
Turn up the heat to medium-high and add the jackfruit. Cook until it's starting to stick to the bottom of the pan (a few minutes).
Add the BBQ sauce and stir well. Be sure to scrape any bits from the bottom of the pan. Cook until it's pretty thick. About 5-7 minutes.
Transfer the jackfruit mixture to a parchment lined baking sheet. Spread out to cover the entire baking sheet (I used a cookie sheet).
Cook for 25-30 minutes until you see some dry area on some of the jackfruit. Don't burn it, but you do want to dry it out. You can turn it once during this time if desired.
But some BBQ sauce on your bun and top with the BBQ Jackfruit.
Top with your favorite coleslaw. Add more BBQ Sauce to the other half of your bun.
Put the top on your sandwich and serve with a side: baked beans, corn on the cob, tater tots, fries, etc.