BBQ pulled jackfruit sliders

For the pulled jackfruit:
1 tin jackfruit in brine
2 tbsp brown sugar
1 tsp paprika
1 tsp garlic powder
1 tsp chilli powder
Salt and pepper
1 tbsp olive oil
1 white onion
1 garlic clove

For the BBQ sauce:
140g tomato ketchup
1 tbsp tomato puree
4 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
Water
Salt and pepper

For the red cabbage slaw:
3 carrots, grated
1/2 head of red cabbage, finely chopped
3 spring onions, finely chopped
3 tbsp mayonnaise
1 tbsp wholegrain mustard
Salt and pepper

To serve: Loprofin bread rolls - recipe here

1. Rinse, drain and dry the jackfruit. Chop off the centre "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Mix together the brown sugar, paprika, garlic powder, chilli powder, salt and pepper then add to the jackfruit and toss to coat.
3. Heat the olive oil in a large frying pan. Add the onion and garlic, then saute for 5 minutes. Add the seasoned jackfruit and fry for a further 5 minutes.
4. To make the BBQ sauce, combine all of the ingredients and add the BBQ sauce to the jackfruit
5. Stir and reduce heat to low - medium and cook for about 30 minutes
6. If the sauce becomes too thick, you can add some water to loosen it
7. Once fully cooked, use two forks to shred the softened jackfruit
8. To make the red cabbage slaw, simply combine all of the ingredients and season with salt and pepper.
9. Serve the pulled jackfruit on a toasted Loprofin Part-Baked Bread Roll with the red cabbage slaw and fresh salad.
10. Leftovers can be stored in the fridge for up to 3 days.

Chef's Tip:
This recipe can be made in a slow cooker. Mix together all the ingredients for the PULLED JACKFRUIT and the BBQ SAUCE. Cook on high for 2 hours. Shred the jackfruit with two forks and stir it together with the sauce. You could use jackfruit from a tin here for convenience