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Jackfruit "Faux Pulled Pork” Sandwiches
Recipe by Chef Tom Fraker

Jackfruit "Faux Pulled Pork” Sandwiches

1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 Melissa’s Perfect Sweet Onion, thinly sliced
Kosher Salt and Freshly Ground Pepper, to taste
1 1/2 pounds Jackfruit, use the fibrous part around the pods
4 cups BBQ Sauce, recipe below
4 French Rolls, split in half horizontally
Cole Slaw, recipe below

Heat the oil and melt the butter in a saucepan. Add the onion, salt and pepper and sauté until translucent, about 3-4 minutes.

Add the jackfruit and the bbq sauce. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.

To assemble, lightly toast the rolls and spread equals parts of the jackfruit on each roll. Top the jackfruit with the slaw and serve.

Makes 4 sandwiches.

For Chef Tom’s Spicy Oaxaca Chile BBQ Sauce
12 Dried Oaxaca Chiles, stems and seeds removed
2 ½ cups Water (the water used to cook the chiles)
2 cloves Fresh Garlic
2 teaspoons Mexican Oregano
2 teaspoons Kosher Salt

Place the Oaxaca Chiles in a sauce pot and add enough water to cover by 1-inch. Over high heat, bring to a boil. Boil for 5 minutes.

Place the boiled chiles and 2 ½ cups of the chile water in a blender. Add the garlic, oregano and salt. Blend until smooth and set aside. Makes about 3 cups of sauce

For Chef Tom's Traditional BBQ Sauce
1 cup Cider Vinegar
1 Sweet Onion, caramelized
¾ cup Ketchup
¾ cup Brown Sugar
3 cloves Fresh Garlic, chopped
¼ cup Worcestershire Sauce
1 tablespoon Dijon Mustard
¾ cup Bourbon Whisky
5 Roma Tomatoes, roasted
3 tablespoons Tomato Paste
¾ cup Chile Sauce (prepared)
1 tablespoon Smoked Paprika
Kosher Salt & Freshly Ground Pepper, to taste

Place all of the bbq sauce ingredients in a saucepan and stir until well combined. Bring the mix to a boil, reduce the heat to a simmer and cook for 20 minutes. Carefully blend the sauce with an immersion blender or in a blender until smooth. Makes about 4 cups.

For the Coleslaw
1 small head Melissa’s Napa Cabbage, shredded
1 head Red Cabbage, shredded
3 Carrots, peeled; shredded
1 Red Onion, sliced thin
6 Melissa’s Mini Cucumbers, ends trimmed; cut into half circle bite size pieces
2 Granny Smith Apples, cored; diced
Kosher Salt and Freshly Ground Pepper, to taste
Your favorite Cole Slaw Dressing

In a large bowl, add the Napa Cabbage and the next 5 ingredients and mix well. Season with salt and pepper, dress with the Cole Slaw Dressing and serve or refrigerate until service. Makes about 8-10 servings.