- 2 cups (480 ml) julienned green cabbage
- 1 cup (240 ml) julienned carrots
- 1 cup (240 ml) thinly sliced red onion
- ½ cup (120 ml) sherry vinegar
- ¼ cup (60 ml) honey
- salt and ground black pepper, to taste
- 3 cups (720 ml) hickory wood chips
- 3 x 20-oz. (590 ml) cans of young green jackfruit in water or brine (not in syrup)
- 2 tbsp (30 ml) extra virgin olive oil
- 1 small onion, diced
- 1 ½ tbsp(25 ml) minced garlic
- 1 tbsp (15 ml) chili powder
- ½ tsp (2.5 ml) cayenne powder
- 1½ tsp (7.5 ml) smoked paprika
- 1½ tsp (7.5 ml) cumin powder
- 1 tbsp (15 ml) hot sauce
- 3 tbsp (45 ml) chopped chipotle in adobo sauce
- ¼ cup (60 ml) apple cider vinegar
- ½ cup (120 ml) yellow mustard
- 1 ½ cup (360 ml) tomato ketchup
- 1/3 cup (80 ml) molasses
- 1 ¼ cup (300 ml) vegetable broth
- 6 crusty buns
- In a large bowl, mix together green cabbage, carrots, red onion, sherry vinegar, honey, salt and pepper. Chill in refrigerator.
- Place 2 cups (480 ml) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cups (240 ml) of dry wood chips.
- To build a smoke pouch, drain the 2 cups (480 ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (240 ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the jackfruit.
- Drain and rinse jackfruit. Using a paring knife, trim the core and chop each piece in half or thirds, discarding the seeds.
- In a saucepan, sauté the onion in oil.
- Add garlic and jackfruit; stirring and turning until it begins to sweat.
- Add chili powder, cayenne, smoked paprika, cumin powder, hot sauce, chipotles in adobo sauce, apple cider vinegar, yellow mustard, tomato ketchup and molasses. Stir until coated and lightly browned.
- Add vegetable broth and simmer for 25-30 minutes or until most liquid has evaporated.
- Break-apart the jackfruit until it resembles the appearance of pulled pork.
- Preheat barbecue to medium-high, 375-400F (190-205C). Place smoking pouch on grill.
- Transfer jackfruit to a baking sheet covered in tinfoil and place on grill. Close lid and cook for 30-40 minutes, mixing and turning every 10 minutes.
- Serve on crusty buns topped with coleslaw.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.