Pulled Pork Sliders (meatless, vegan, jackfruit)

https://www.traderjoes.com/recipes/lunch/pulled-jackfruit-sandwich

How does one use Trader Joe's Green Jackfruit in Brine, you ask? It takes on a “meaty” texture, and, much like tofu, absorbs the flavors of sauces. Our favorite preparation involves cooking jackfruit in barbecue sauce, where it eventually shreds like pulled pork, ready to be piled on a warm Honey Wheat Hamburger Bun and crowned with crunchy cabbage.

Serves: 6 - 8  Prep Time: 5 Minutes   Cooking Time: 25 - 30 Minutes Print Recipe

INGREDIENTS

For Pulled Jackfruit
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  2 cans TJ’s Green Jackfruit in Brine
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  1 1/2 cups TJ’s Organic Kansas City Style BBQ Sauce
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  1 tablespoon TJ’s Olive Oil
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  3 tablespoons Water
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  1 package TJ’s Honey Wheat Hamburger Buns
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  1 TJ’s Yellow Onion, diced, for garnish
For Tangy Cole Slaw
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  1 bag TJ’s Organic Shredded Green & Red Cabbage with Orange Carrots
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  1/4 cup TJ’s Mayonnaise (or TJ's Greek Yogurt)
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  1/4 cup TJ’s Apple Cider Vinegar
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  TJ's Salt & Pepper, to taste

DIRECTIONS

Prepare Pulled Jackfruit: Drain jackfruit and pat dry. Partially shred jackfruit chunks into smaller pieces. In a sauté pan, heat olive oil over medium heat. Add jackfruit and sauté for five minutes. Add BBQ sauce and water to pan and stir to evenly coat jackfruit. Cover pan and simmer on medium-low heat, 20-25 minutes, stirring occasionally and pulling jackfruit apart as it becomes tender.

Prepare Tangy Cole Slaw: While jackfruit cooks, in a large bowl, toss cabbage blend with mayonnaise and apple cider vinegar to coat. Season with salt and pepper to taste and set aside.

Prepare Sandwiches: Place a scoop of pulled jackfruit on the bottom of a bun. Top with diced onions, coleslaw, and bun top. Eat and repeat until satisfied!

SLADE'S BBQ SAUCE

Simple and delicious. Refrigerate leftover sauce.
1 c catsup
1/4 c vinegar, white
1/4 c brown sugar
1/4 t chili powder
1 c water
1/4 c Worchestershire sauce
1/4 t celery seed
1/2 t instant minced onions (or 1/8-1/4 c very finely chopped fresh onion)

Combine ingredients and bring to a boil in sauce pan. Simmer uncovered about 25 min to remove vinegar taste.

This is from the early 1960's and was a key part of to the spare ribs my father BBQed, usually in the summer. It was also used on our baked or bbq-ed pork chops.