This plant-based version of shredded barbeque looks and tastes just like the real thing! Sautéed in a tasty La Grille® Montreal Steak Spice BBQ Sauce until tender, it’s perfect for piling onto fresh rolls with coleslaw and sliced avocado.
20 min
PREP TIME
15 min
COOK TIME
350
CALORIES
13
INGREDIENTS
6
Servings
Ingredients
Preparation
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INGREDIENTS
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) finely chopped onion
- 1 tbsp (15 ml) garlic
- 3/4 cup (175 ml) Montreal Steak Spice BBQ Sauce
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) French's® Tomato Ketchup
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) French’s Dijon Mustard
- 2 tsps (10 ml) Organic Smoked Paprika
- 2 cans (565g each) young jackfruit drained and rinsed
- 6 slider rolls
- 1 1/2 cups (375 ml) prepared coleslaw divided
- 1 medium avocado peeled, pitted and sliced
Preparation
- 1 Place large cast iron skillet on preheated grill over medium heat (350°F to 375°F). Heat oil in skillet. Add onions and garlic; cook and stir 5 minutes until softened.
- 2 Stir in BBQ Sauce, water, ketchup, brown sugar, mustard and paprika. Add jackfruit. Cook 8 to 10 minutes, stirring occasionally, until sauce has thickened slightly and jackfruit is tender.
- 3 Shred jackfruit in skillet; mix well to coat evenly with sauce.
- 4 Serve about 1/2 cup BBQ Jackfruit on each roll, topped with 1/4 cup coleslaw and sliced avocado. Top will additional BBQ Sauce, if desired.
NUTRITION INFORMATION
(per Serving)
