# What You’ll Need:
→ Jackfruit
01 - 800 g young green jackfruit in brine, drained and rinsed
02 - 1 tablespoon olive oil
→ BBQ Sauce
03 - 240 ml cherry cola, gluten-free (check label)
04 - 120 ml tomato ketchup
05 - 2 tablespoons apple cider vinegar
06 - 2 tablespoons brown sugar
07 - 1 tablespoon gluten-free soy sauce
08 - 1 tablespoon smoked paprika
09 - 1 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon ground black pepper
12 - 0.25 teaspoon cayenne pepper (optional)
13 - 0.5 teaspoon liquid smoke (optional)
14 - Salt, to taste
→ Slaw Topping
15 - 1 cup (about 70 g) finely shredded purple cabbage
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon olive oil
18 - Pinch of salt
→ Assembly
19 - 4 gluten-free burger buns
20 - Optional: sliced pickles
21 - Optional: fresh cilantro leaves
# How to Make It:
01 - Pat jackfruit pieces dry and remove any tough core sections. Shred the jackfruit into bite-sized strands using your hands or forks.
02 - Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit and sauté for 3 to 4 minutes until lightly golden.
03 - In a bowl, whisk together cherry cola, ketchup, apple cider vinegar, brown sugar, gluten-free soy sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and liquid smoke (if using). Pour this BBQ sauce mixture over the sautéed jackfruit in the skillet.
04 - Reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the sauce thickens and jackfruit is fully infused with the flavors. Season with salt to taste.
05 - In a mixing bowl, toss shredded purple cabbage with apple cider vinegar, olive oil, and a pinch of salt. Allow to sit for 10 minutes to slightly soften.
06 - Toast the gluten-free buns if desired. Divide the warm BBQ jackfruit evenly onto the bun bases. Top with the prepared purple cabbage slaw and add pickles or fresh cilantro if preferred. Cover with the top buns and serve immediately.
