Jackfruit "Faux Pulled Pork" Sandwiches

Ingredients

For the Sandwiches

• 1 tablespoon extra virgin olive oil

• 1 tablespoon unsalted butter

• 1 Melissa’s Perfect Sweet Onion, thinly sliced

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• 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

• Coleslaw, recipe below

For Chef Tom’s Spicy Oaxaca Pepper BBQ Sauce

• 12 Dried Oaxaca Peppers, stems and seeds removed

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• 2 ½ cups water (the water used to cook the peppers)

• 2 cloves fresh garlic

• 2 teaspoons Mexican oregano

• 2 teaspoons kosher salt

For Chef Tom's Traditional BBQ Sauce

• 1 cup cider vinegar

• 1 sweet onion, caramelized

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• ¾ cup ketchup

• ¾ cup brown sugar

• 3 cloves fresh garlic, chopped

• ¼ cup Worcestershire Sauce

• 1 tablespoon Dijon mustard

• ¾ cup Bourbon whiskey

• 5 Roma Tomatoes, roasted

• 3 tablespoons tomato paste

• ¾ cup Chile sauce (prepared)

• 1 tablespoon smoked paprika

• Kosher salt & freshly ground pepper, to taste

For the Coleslaw

• 1 small head Melissa’s Napa Cabbage, shredded

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• 1 head red cabbage, shredded

• 3 carrots, peeled, shredded

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• 1 red onion, sliced thin

• 6 Melissa’s Organic Mini Cucumbers, ends trimmed, cut into half circle bite-size pieces

• 2 Granny Smith Apples, cored, diced

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• Kosher salt and freshly ground pepper, to taste

• Your favorite coleslaw dressing