1 20 ouncecan jackfruit in brine or waterdrained and rinsed
Heat the olive oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and chipotle powder and cook for one minute. Add the ketchup, brown sugar and apple cider vinegar and bring to a boil. Reduce heat to a simmer and add cherries. Stir to combine and cook for about 5-7 minutes.
Remove sauce from heat and season with salt and pepper. Allow to cool slightly. Transfer to a blender or food processor and puree until smooth. Set aside.
In a skillet over medium heat, heat a little water or oil. Add the jackfruit and cook until blackened in spots, turning occasionally, about 5 minutes. Add half of chipotle cherry BBQ sauce and ½ cup water to skillet. Stir and cover; turn heat down to medium-low and cook for about 10 minutes, then stir again, adding more water if needed. Cover and cook for another 10 minutes.
Remove from heat. Using a fork, shred the jackfruit until it resembles pulled pork. Assemble sliders with slaw and and BBQ jackfruit. Add more BBQ sauce if desired.
Jackfruit in a can is not raw, so you don’t have to cook it for a certain amount of time.
Make sure you are getting canned green jackfruit in brine or water NOT syrup or ripe jackfruit.
For making this recipe refined sugar-free, use homemade sugar-free ketchup, and add coconut sugar or stevia instead of light brown sugar to sweeten the cherry bbq sauce.
You can absolutely use a different BBQ sauce here and play around with the spices to really make this your own.