BBQ Jackfruit Sandwich

Instructions

1. If making homemade coleslaw, prepare it now and set aside. (Combine shredded cabbage/carrots with mayonnaise, a splash of apple cider vinegar, a pinch of sugar, salt, and pepper.)
2. Prepare the jackfruit: Drain and rinse the canned jackfruit thoroughly. Using your hands, shred the jackfruit by pulling apart the pieces. Remove any tough core parts. This will create a 'pulled' texture similar to shredded meat.
3. Heat a large skillet or non-stick pan over medium-high heat. Add olive oil. Once hot, add the shredded jackfruit and sauté for 5-7 minutes, stirring occasionally, until it starts to brown slightly and become tender. Season with garlic powder, smoked paprika, salt, and black pepper, tossing to coat.
4. Pour about half of the BBQ sauce over the jackfruit and toss to coat evenly. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the jackfruit has absorbed the sauce and is very tender. Use the back of a spoon or a potato masher to further shred any larger pieces if desired. Add more BBQ sauce to taste if desired, ensuring the jackfruit is well coated and juicy.
5. While the jackfruit simmers, heat a separate large skillet or the same pan (cleaned) over medium heat. Lightly butter the cut sides of the brioche buns. Place the buttered buns face down in the hot skillet and toast for 2-3 minutes, or until golden brown and slightly crispy. Remove from pan and set aside.
6. To assemble the sandwiches, place a generous portion of the warm, sauced jackfruit on the bottom half of each toasted brioche bun.
7. Top the jackfruit with a spoonful of coleslaw, a few dill pickle slices, and some thinly sliced red onion if using.
8. Place the top half of the bun on the sandwich and serve immediately.