• Drain and rinse a can of jackfruit. Use a fork or your hands to separate (pull) the jackfruit fibers apart. Set aside the core if hard. It is too fibrous for this recipe. Sometimes, however, is may be soft and can be minced.
• In a medium size bowl, mix the jackfruit with a cup of the New-Start Barbecue Sauce (see instructions below).
• Spoon the mixture onto a non-stick skillet; stir-fry the jackfruit for about 4-5 minutes, stirring constantly. The mixture should still look moist and juicy.
• Cut a whole-grain bun or use 2 pieces of whole-grain bread. Spoon a generous amount of the jackfruit filling. If desired, pile a generous helping of coleslaw on top.
• Cut sandwich in half. Serve with your favorite salad for a tasty lunch, picnic or party.

New-Start Barbecue Sauce

• Saute' onion and garlic in 2 tablespoons of water until the onion is soft.
• Blend all remaining ingredients in blender til smooth. Pour the blended sauce into a saucepan with the onion and garlic.
• Bring to a boil over medium-high heat, stirring occasionally (cover pan to prevent splattering). Reduce heat to medium-low and simmer for 15-20 minutes.
• Pour into a quart size jar or container and refrigerate until ready to use. This sauce should keep one week in the fridge.
• For the Pulled Jack Sandwiches, there is no need to refrigerate the barbecue sauce ahead of time.