2 chipotle peppers + 2 tablespoons of sauce from a can of chipotles in adobo sauce
½ cup ketchup
¼ cup apple cider vinegar
2 garlic cloves
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon cumin
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced
¼ teaspoon sea salt
1 (20-ounce) can un-ripe jackfruit, drained
½ cup water
To make the BBQ sauce, first blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika and cumin in a food processor. Add a few grinds of pepper to taste then set aside.
Remove the spines from the jackfruit using your hands and shredding it (see photo). In a large saucepan, heat 1 tablespoon olive oil until warm. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until softened, 8 to 10 minutes, lowering the heat as necessary.
Spread the coconut cream over the jackfruit and stir. Cover tightly and cook for 30 minutes, stirring once during that time. Stir in 1/2 cup water, as well as half of the remaining BBQ sauce, if necessary to prevent it from sticking to the pan. Turn the heat to low and simmer for 20 minutes before removing the cover and stirring in half of the remaining BBQ sauce, keeping the rest for later use.
In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.