Glo's Kitchen: BBQ Jackfruit Sandwiches

Sunday, December 27, 2015

BBQ Jackfruit Sandwiches

I've made BBQ Jackfruit sandwiches a few times using a couple of different recipes. I really like them but they always seemed too "wet". I came across some other recipes lately that bake the BBQ after it's all cooked to help dry it out. This is my version of such a recipe. We loved these. Make your favorite coleslaw and get out your favorite BBQ sauce. I used part of my Datil BBQ Sauce (which is kind of thin) and part store-bought for the thickness. We will be having these again.

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.

Add the chili powder, liquid smoke, alt and vinegar, toss well; set aside.

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.