For the bbq-marinated jackfruit: Whisk together the ketchup, molasses, brown sugar and soy sauce in a large bowl; reserve a third of the sauce. Combine the remaining sauce with the shredded jackfruit and mix well. Refrigerate for 1 hour.
Preheat the oven to 480 degrees F. Transfer the jackfruit to a 1 1/2- to 2-quart baking dish and bake until the color deepens and the jackfruit becomes tender, 1 hour.
For the vegan Cajun mayonnaise: Blend together the soy milk, oil, lemon juice, Cajun seasoning and mustard in a blender on medium speed until thickened and well incorporated. Add salt to taste and refrigerate until using.
For the slaw: About a half hour before serving, toss together the green and red cabbage, carrots and apples in a large bowl. Stir together the vinegar, sugar, Cajun seasoning and salt in a small bowl and pour over the slaw mixture. Toss until the dressing is evenly distributed.
For the no-piggy pulled pork sandwiches: Toast the buns. Working from the bottom up, layer on some slaw, a generous amount of the jackfruit and another layer of slaw. Next dress the sandwich with a good slathering of the reserved BBQ sauce, some of the vegan Cajun mayonnaise and the diced sweet pickles. Sandwich with the tops of the buns and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Karma Chamealeon, Ontario