Pulled Jackfruit Sandwich


  • 10.5 oz shredded cabbage and carrot
  • ½ cup mayonnaise
  • 1 tbsp apple cider vinegar
  • salt, pepper, and olive oil
  • Honey and/or some finely chopped leafy herb
  • 2 cans jackfruit
  • 1½ cups Water
  • ½ tsp cumin
  • ½ tsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1 tbsp light brown sugar
  • 1 tbsp garlic powder or flakes
  • 1 tbsp onion powder or flakes
  • 1½ tbsp salt
  • ½ tbsp freshly-ground pepper mix
  • ½ cup BBQ sauce
  • 4 potato bread buns
  • Mayonnaise to taste
  • Sliced pickles
  • melted butter
  • Mix all the coleslaw ingredients and leave in the refrigerator.
  • Insert stainless steel inner pot into Instant Pot® and add jackfruit ingredients (except BBQ sauce).
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure Cook , pressure level High , and set time to 7 Minutes .
  • When done cooking, press Cancel and turn the steam release handle to Venting . Once all the steam has been released, open the lid.
  • With a spoon begin to "crush" the jackfruit so that it frays. Add the BBQ sauce and press Saute for 5 Minutes , stirring constantly.
  • To serve, butter both inner sides of bread, then toast at a low temperature. From bottom to top, spread mayonnaise (or spicy mayonnaise), add pickles on bottom bread half, then 5 oz (150 g) of our BBQ Pulled Jackfruit, coleslaw to taste, a little more mayonnaise and cover with top bread half.
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