A great vegan pulled pork BBQ substitute is jackfruit!

Ingredients

• 2 cans (20 oz each) Young Green Canned Jackfruit (drained, rinsed, and squeezed dry; pull apart into shreds)
• 1 tablespoon Olive Oil (for sautéing)
• 1 tablespoon Apple Cider Vinegar (adds brightness to the jackfruit)
• 1 tablespoon Fresh Lemon Juice (freshly squeezed)
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt‑Free Multi‑Spice Blend (any all‑purpose seasoning without added salt)
• ½ teaspoon Sea Salt
• 1 tablespoon Maple Syrup (pure, for a hint of sweetness)
• ½ cup Barbecue Sauce (store‑bought or homemade; choose a gluten‑free version if needed)
• 6 large leaves Collard Green Leaves (rinsed, stems trimmed, pat dry)
• 2 cups Green Cabbage (shredded)
• ½ cup Carrot (shredded)
• ¼ cup Plain Raw Yogurt (for a creamy, dairy‑based coleslaw dressing)
• 1 teaspoon Apple Cider Vinegar (for coleslaw)
• ¼ teaspoon Sea Salt (for coleslaw)
• ¼ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Pickles (sliced; optional)
• 1 small Tomato (sliced; optional)

Instructions

1. Drain and Dry the Jackfruit

   Open the cans, pour the jackfruit into a colander, rinse quickly, then press firmly with a kitchen towel to squeeze out as much liquid as possible.

   Time: PT5M

2. Shred the Jackfruit

   Using your hands or two forks, pull apart the jackfruit pieces into bite‑size shreds that resemble pulled pork.

   Time: PT3M

3. Sauté the Jackfruit

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the shredded jackfruit, 1 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tsp garlic powder, 1 tsp salt‑free multi‑spice, ½ tsp sea salt, and 1 tbsp maple syrup. Stir to coat evenly.

   Time: PT12M

   Temperature: Medium heat

4. Add Barbecue Sauce

   Pour ½ cup barbecue sauce over the browned jackfruit, stir well, and let it simmer for another 3‑4 minutes so the sauce thickens and clings.

   Time: PT4M

   Temperature: Medium heat

5. Prepare the Yogurt Coleslaw

   In a mixing bowl combine 2 cups shredded green cabbage, ½ cup shredded carrot, ¼ cup plain raw yogurt, 1 tsp apple cider vinegar, ¼ tsp sea salt, and ¼ tsp black pepper. Toss until evenly coated.

   Time: PT5M

6. Prep the Collard Green Wraps

   Rinse the collard leaves under cold water, pat dry, and trim the thick central stem. If the leaves are stiff, microwave them for 15 seconds to soften.

   Time: PT3M

7. Assemble the Wraps

   Lay a collard leaf flat, place a generous spoonful of the BBQ jackfruit in the center, add a mound of yogurt coleslaw, and optional sliced pickles or tomato. Fold the sides over and roll tightly like a burrito.

   Time: PT5M

8. Serve

   Plate the wraps, drizzle any extra BBQ sauce on top, and enjoy immediately while warm.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g