With its meaty texture and mild flavor, jackfruit is an increasingly popular substitute for pulled pork barbecue, so naturally we incorporated it into our Barbecue and Hoecakes with Coleslaw.
Barbecue and Hoecakes with Coleslaw
Makes 6 servings
Ingredients
- 2 (10.6-ounce) packages barbecue jackfruit*
- 1¼ cups whole buttermilk, divided
- ½ cup mayonnaise
- 2 tablespoons plus 1 teaspoon granulated sugar, divided
- 2 tablespoons apple cider vinegar
- 2½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ¼ teaspoon celery seed
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced yellow onion
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ cup water
- 2 large eggs
- 6 tablespoons vegetable oil, divided
- Barbecue sauce, to serve
Instructions
- In a medium saucepan, heat jackfruit over medium heat until hot, about 10 minutes; reduce heat to low, and keep warm.
- In a medium bowl, combine ¼ cup buttermilk, mayonnaise, 2 tablespoons sugar, vinegar, 1 teaspoon salt, pepper, and celery seed. Add cabbage, carrots, and onion, and stir until well combined.
- In another medium bowl, whisk together flour, cornmeal, baking powder, remaining 1½ teaspoons salt, and remaining 1 teaspoon sugar.
- In a small bowl, whisk together ½ cup water, egg, 2 tablespoons oil, and remaining 1 cup buttermilk. Add egg mixture to flour mixture, stirring just until combined.
- In a large cast-iron skillet, heat 2 tablespoons oil over medium heat. Drop ½ cup batter into center of skillet. Cook until golden brown, 3 to 4 minutes per side. Keep warm, and repeat with remaining batter and up to remaining 2 tablespoons oil as needed. Serve hoecakes immediately with jackfruit, coleslaw, and barbecue sauce.
Notes
*We used Upton’s Naturals Bar-B-Que Jackfruit. If you can’t find jackfruit, substitute vegetarian/vegan burgers.
