Jackfruit "Pulled Pork" Sandwiches

INGREDIENTS

For the jackfruit pulled pork:

1 large can jackfruit (net weight: 482g, in water, not syrup)
2 large garlic cloves (minced)
1 tbsp olive oil
1/3 c. BBQ sauce
1 tbsp. onion powder
1 tsp smoked paprika
1 tsp fresh-ground pepper
2 tbsp. white vinegar
3/4 tsp Himalayan salt

For the slaw:

1/4 head large purple cabbage (finely shredded)
3 tbsp. mayo
1 tsp grainy mustard (or a bit more if you like it)
1 tbsp red wine vinegar
1 tsp fresh-ground pepper
3/4 tsp Himalayan salt

For the bun and garnishes:

2-3 hamburger buns
2-3 tbsp vegan mayo (1 tbsp per bun)
2-3 tsp grainy mustard
3 handfuls greens 

DIRECTIONS

1. Using a mandolin, shred your cabbage into skinny bits that are easy to chew. Transfer cabbage to a bowl and add mayo, mustard, vinegar, salt & pepper. Toss to combine. Set aside in fridge while you make your pulled jackfruit.
2. Heat oil in a pan and add minced garlic. Drain your can of jackfruit, and add it to the pan. Using a wooden spatula, mash the jackfruit so it breaks apart.
3. Add spices, BBQ sauce and vinegar to your jackfruit and mix to combine so it’s evenly coated with flavour.
4. Time to build your sandwich: toast your buns and add mayo to one side, mustard to the other. Load on your jackfruit, followed by slaw. Top with a handful of greens and enjoy.