1/4cupbarbecue sauce be sure it's gf and vegan if needed
sea salt + pepper to taste
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8sandwich bunsgluten free if needed
Instructions
Blackberry Barbecue Sauce:
Heat oil in a medium sauce pan and combine onions, garlic, and berries over medium heat. Cook for 5 to 6 minutes until onions are browned, smashing berries as you stir. Pour in 1 cup water to deglaze the pan and then add all other ingredients and simmer over low heat until thickened. You can add extra water if sauce gets too thick.
Cool and pour into sealable container and store in refrigerator. It should last for at least 3 weeks but I've kept it way longer before. You can also freeze.
Cilantro Pepper Slaw:
Toss all ingredients for slaw in a large bowl until everything is well mixed. Cover and store in refrigerator for at least 1 hour before serving.
Jackfruit:
Add the jackfruit and water to a small saucepan or skillet with lid. Place over medium heat and simmer for about 10 minutes until the jackfruit begins to soften enough to shred apart. You can use a meat masher or forks to shred it.
Add the barbecue sauce and salt and pepper to taste then cover and simmer until the sauce begins to thicken and the mixture is hot. (For added flavor you can spread out the mixture on a pan and bake for about 10 minutes before serving.)
Toast buns if desired and scoop some of the slaw and some of the bbq mixture into each. Season with salt and pepper to taste and top with slaw. Serve with extra blackberry sauce if desired.