Instructions

STEP 1

To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.

STEP 2

For the mustard slaw, mix together all the ingredients with a pinch of salt and good grind of black pepper in a large bowl.

STEP 3

To prepare the jackfruit, heat the oil in a medium pan over a high heat and fry the chunks of jackfruit for 5 minutes or until they start to char on the outsides. Reduce the heat to low and, using two forks, pull apart the jackfruit – it should look fibrous and meaty. Add 1/2 the BBQ sauce and stir to combine. Cook for 5 minutes or until the sauce is simmering and the jackfruit is well coated. Remove from the heat and, using the back of a fork, gently mash the jackfruit until most of the large chunks are gone and it resembles pulled pork.

STEP 4

Halve the buns and spread 1 tsp of vegan mayo on each. Add a heaped spoon of the pulled jackfruit, topped with the BBQ sauce and some slaw.