Delicious Living
BBQ Pulled Jackfruit Sandwiches with Napa Cherry Slaw
  • 6 ounces gluten-free hard cider
  • ½ cup tomato sauce
  • ¼ cup tomato paste
  • ¼ cup dried minced onion
  • ¼ cup honey
  • 2 teaspoons garlic powder
  • 2 teaspoons dried mustard
  • ½ teaspoon cayenne powder
  • 2 (7.5-ounce) cans plain jackfruit (drained and squeezed, or 2 8-ounce packages frozen plain jack fruit - TRY: Upton’s Naturals)
  • 2 cups thinly sliced napa cabbage
  • 2 carrots (shredded)
  • ½ cup thinly sliced scallions
  • 2 cups halved fresh cherries
  • ½ cup sliced almonds
  • ¼ cup apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 6 gluten-free hamburger or sandwich buns (TRY: Canyon Bakehouse)

BBQ Pulled Jackfruit Sandwiches with Napa Cherry Slaw

Jamie Gates, Photo by Jennifer Olson | Delicious Living
  • Serves: 6 people

Cherries are one of the few natural sources of melatonin, which is responsible for the regulation of your internal sleep-wake cycles. Researchers believe it's the combination of melatonin and anthocyanins in cherries that can help you sleep through the night.

  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.

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

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