Jackfruit slow cooked in Belizean Barbacoa not only encompasses the notably meaty texture of this enigmatic fruit, it also mimics the smokiness of being basted and flame cooked with the one-two punch of the lively Belizean Barbacoa Original and Smoked sauce combo. The mango cabbage slaw and avocado sauce intensify the brightness of this dish which is not lost when making a day ahead.
Jackfruit Sloppy Joe
Perfect first course for a winter dinner party or summertime main course.
4 brioche buns (or your favorite burger bun)
1 16 oz. can jackfruit
½ cup Marie Sharp’s Caribbean BBQ Sauce—Belizean Barbacoa
2 tablespoon Marie Sharp’s Caribbean BBQ Sauce—Belizean Barbacoa (Smokin' Hot)
½ head red cabbage (about 1-1/2 cups shredded)
½ mango (about 1 cup diced)
1 tablespoon Marie Sharp’s Mango Habanero Sauce (Optional)
2 teaspoon orange zest
2–3 scallions (about 1/3 cup sliced)
2 tablespoon white wine vinegar
3 tablespoon EVOO
1 teaspoon ground coriander
½ avocado (about ½ cup)
1/3 cup vegan sour cream or plain yogurt
¼ cup water
2 garlic cloves (about 2 teaspoon minced)
Salt and pepper
Leaving the pit in an avocado half or in guacamole to prevent browning does help, but it only protects the areas of the avocado that touches the pit. To prevent oxidation, pour a heavy layer of avocado oil or EVOO over the surface of an opened avocado or avocado dip or sauce and cover with plastic wrap.
STEP 1 (Barbacoa Jackfruit)
Open and drain jackfruit, lightly break up with a fork and place in slow cooker along with 1 tablespoon EVOO.
Sprinkle with ½ teaspoon salt.
Smother with ½ cup Marie Sharp’s Caribbean BBQ Sauce—Belizean Barbacoaand 2 tablespoons Marie Sharp’s Caribbean BBQ Sauce—Belizean Barbacoa (Smokin' Hot)
Cook on low setting (about 200°f) for 5 hours.
Meanwhile slaw and sauce can be prepared or all can be made a day earlier and refrigerated for final assembly.
STEP 2 (Mango Slaw)
Shred cabbage and place in colander resting in sink or over a deep dish for sweating.
Sprinkle ½ teaspoon salt and let stand for 20 minutes.
Prepare veggies and sauce while cabbage sweats.
Drain and wring out any excess liquid from cabbage then place in a clean bowl.
Combine cabbage with diced mango, sliced scallions and orange zest.
Toss all with ground coriander, vinegar and oil (add a tablespoon Marie Sharp’s Mango Habanero Sauce if you want to kick up the heat).
Sprinkle with pepper.
STEP 3 (Avocado Sauce - Optional)
Half and scoop out avocado and place in mini food processor or blender.
Blend avocado, garlic, sour cream and water.
Sprinkle with salt to taste then transfer to a squeeze bottle with dispensing nozzle if one is handy.
STEP 4 (Build)
Toast buns in toaster, oven or in iron skillet on stove top.
Divide barbacoa jackfruit between the buns.
Top with mango slaw and avocado sauce.
Or serve as a sidedish.