Cherry Cola Jackfruit BBQ Sloppy Joes (Print Version)

Pulled jackfruit in cherry-cola BBQ, served on gluten-free buns with purple cabbage slaw for a vibrant experience.

# What You’ll Need:

→ Jackfruit

01 - 800 g young green jackfruit in brine, drained and rinsed
02 - 1 tablespoon olive oil

→ BBQ Sauce

03 - 240 ml cherry cola, gluten-free (check label)
04 - 120 ml tomato ketchup
05 - 2 tablespoons apple cider vinegar
06 - 2 tablespoons brown sugar
07 - 1 tablespoon gluten-free soy sauce
08 - 1 tablespoon smoked paprika
09 - 1 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon ground black pepper
12 - 0.25 teaspoon cayenne pepper (optional)
13 - 0.5 teaspoon liquid smoke (optional)
14 - Salt, to taste

→ Slaw Topping

15 - 1 cup (about 70 g) finely shredded purple cabbage
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon olive oil
18 - Pinch of salt

→ Assembly

19 - 4 gluten-free burger buns
20 - Optional: sliced pickles
21 - Optional: fresh cilantro leaves

# How to Make It:

01 - Pat jackfruit pieces dry and remove any tough core sections. Shred the jackfruit into bite-sized strands using your hands or forks.
02 - Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit and sauté for 3 to 4 minutes until lightly golden.
03 - In a bowl, whisk together cherry cola, ketchup, apple cider vinegar, brown sugar, gluten-free soy sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and liquid smoke (if using). Pour this BBQ sauce mixture over the sautéed jackfruit in the skillet.
04 - Reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the sauce thickens and jackfruit is fully infused with the flavors. Season with salt to taste.
05 - In a mixing bowl, toss shredded purple cabbage with apple cider vinegar, olive oil, and a pinch of salt. Allow to sit for 10 minutes to slightly soften.
06 - Toast the gluten-free buns if desired. Divide the warm BBQ jackfruit evenly onto the bun bases. Top with the prepared purple cabbage slaw and add pickles or fresh cilantro if preferred. Cover with the top buns and serve immediately.

# Additional Tips::

01 -
  • Relies mostly on pantry staples and easy-to-find produce
  • Quick prep time under an hour so perfect for weekday dinners
  • Completely plant-based and gluten-free for almost any diet
  • Jackfruit takes on a convincing pulled texture with smoky BBQ flavor
  • Great for serving at parties or as a family weeknight meal
02 -
  • Very high in fiber and vitamin C thanks to jackfruit and cabbage
  • Completely nut-free dairy-free gluten-free if you use certified buns and sauces
  • The jackfruit filling can be made up to two days ahead for make-ahead meals
03 -
  • Drain jackfruit well before you begin so your mixture will not be watery
  • Do not rush simmering the jackfruit the longer it sits in sauce the more BBQ flavor it absorbs
  • Toasting the bun makes every bite a little sturdier and adds delicious crisp edges

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