Barbecue that's much more than a vegan consolation prize
Jackfruit has a lot going for it, including a low calorie count and lots of nutrients, but for plant-based cooks its biggest selling points are texture and mild flavor - when it's unripe. That means it can play a fun stand-in for pulled pork or chicken, especially with the right spices and other flavorings. It's even become a popular ingredient for pitmasters looking for a vegetarian option.
One of the easiest ways to show it off is to cook it in some sauce and pile it on buns with slaw, barbecue-style.
The hardest part of this recipe, depending on where you live, might be finding the jackfruit in the first place. If you're lucky enough to live where they sell the fresh fruit, feel free to check it out. But don't get too excited, because the fresh stuff isn't what you want for these kinds of savory preparations anyhow. Instead, seek out the unripe fruit - also sometimes labeled "green" or "young" - that's canned and packed in water or brine (not sugar syrup). If you have access to a store with lots of vegan products, you might be able to find young jackfruit by the Jackfruit Co. or by Upton's Naturals that's not packed in liquid at all, making it even easier to use.
Jackfruit has a little protein, but nowhere near as much meat, so I like to find a way to add protein to any dish I make with it. In these sandwiches, I add peanuts to the slaw, which also ups the crunch factor. Trust me, that's never a bad thing.