Save to Pinterest I pulled my first can of jackfruit from the pantry on a rainy Tuesday, skeptical but curious. My friend had sworn it could mimic pulled pork, and I needed something hearty for a last-minute get-together. The moment I shredded those pale chunks and watched them soak up smoky barbecue sauce, I was hooked. Now these sliders show up at every backyard hangout, and no one believes theyre vegan until I tell them.
I remember piling these sliders on a platter for a summer cookout, expecting polite nibbles. Instead, my brother-in-law ate three in a row and asked for the recipe before he even finished chewing. That night, I realized jackfruit wasnt just a substitute, it was the star.
Ingredients
- Young green jackfruit in brine or water: This is the magic ingredient that pulls apart into tender strands; rinse it well to remove any metallic taste from the brine.
- Olive oil: A tablespoon is all you need to get the onions glossy and fragrant without any heaviness.
- Yellow onion: Finely chopped onion melts into the sauce and adds a sweet, savory backbone.
- Garlic: Two cloves bring warmth and depth; mince them fresh for the best aroma.
- Vegan barbecue sauce: Choose a thick, tangy variety; I love one with a hint of molasses for richness.
- Tomato paste: This concentrates the tomato flavor and helps the sauce cling to every shred of jackfruit.
- Smoked paprika: The secret to that campfire-kissed taste without a grill in sight.
- Ground cumin and chili powder: These spices add earthy warmth and a gentle kick that balances the sweetness.
- Black pepper and salt: Season to taste; I always start conservatively and adjust after the simmer.
- Vegan slider buns: Soft, pillowy buns cradle the filling; toast them lightly if you want a little crunch.
- Coleslaw mix: Pre-shredded saves time, but if you have cabbage and carrots on hand, slice them thin for a fresher bite.
- Vegan mayonnaise: Creamy and tangy, it binds the slaw together; pick one thats not too sweet.
- Apple cider vinegar: A teaspoon brightens the slaw and cuts through the richness of the jackfruit.
- Maple syrup: Just half a teaspoon adds a whisper of sweetness to balance the vinegar.
Instructions
- Mix the slaw:
- In a bowl, toss coleslaw mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper. Cover and chill it so the flavors meld while you cook the jackfruit.
- Shred the jackfruit:
- Drain and rinse the jackfruit, then use your hands or two forks to pull it into shreds, discarding any tough cores or seeds. It should look like loose, stringy fibers.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Season the jackfruit:
- Add the shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt to the skillet. Stir everything together so the jackfruit gets coated in spices and starts to smell smoky.
- Add sauce and simmer:
- Stir in the tomato paste and barbecue sauce, mixing until every strand is glossy and dark. Lower the heat, cover the skillet, and let it simmer for 20 minutes, stirring now and then to prevent sticking.
- Reduce and deepen:
- Remove the lid and cook for another 5 to 10 minutes, letting excess liquid evaporate. The jackfruit will turn tender and saucy, with flavors that have melded into something rich and crave-worthy.
- Assemble the sliders:
- Toast the slider buns if you like a little crunch, then pile on generous scoops of BBQ jackfruit and top with the chilled coleslaw. Serve them warm and watch them disappear.
Save to Pinterest One evening, I made a double batch for a potluck and watched a lifelong carnivore take a hesitant bite, then another, then ask what brand of jackfruit I used. That quiet conversion, fork in hand, reminded me why I keep cooking this dish.
Make It Your Own
For extra smokiness, add a few drops of liquid smoke with the barbecue sauce. If you want a different texture, swap the jackfruit for shredded oyster mushrooms, which have a meaty bite and soak up sauce just as well. I once stirred in a spoonful of hot sauce when I was out of chili powder, and the heat brought everything to life.
Serving Suggestions
These sliders pair beautifully with sweet potato fries, their caramelized edges echoing the barbecue sweetness. A crisp cucumber salad with dill and lemon cuts through the richness, and a cold glass of iced tea or a hoppy beer rounds out the meal. I also love serving them with pickles and extra napkins, because things get messy in the best way.
Storage and Leftovers
Store leftover BBQ jackfruit in an airtight container in the fridge for up to four days. Reheat it gently in a skillet with a splash of water or barbecue sauce to loosen it up. The slaw stays crisp for a day or two, but if it gets watery, drain it and toss with a little fresh mayo.
- Freeze the cooked jackfruit in a freezer-safe container for up to three months.
- Thaw it overnight in the fridge and reheat on the stovetop for easy weeknight dinners.
- Toast the buns fresh each time; they lose their softness if assembled too far ahead.
Save to Pinterest Every time I make these sliders, I think about that rainy Tuesday and the leap of faith I took with a can of jackfruit. Now theyre a household favorite, proof that the best recipes start with curiosity and end with everyone asking for seconds.
Recipe FAQs
- → How do I prepare the jackfruit for the sliders?
Drain and rinse canned young green jackfruit, then shred it by hand or with forks to remove tough cores before cooking.
- → What spices give the jackfruit its smoky flavor?
Smoked paprika, ground cumin, chili powder, and a splash of barbecue sauce create the smoky, tangy flavor profile.
- → Can I make the coleslaw ahead of time?
Yes, combine coleslaw mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper, then refrigerate until serving.
- → Are any substitutions suggested for jackfruit?
Shredded oyster mushrooms work well as an alternative for a different texture and taste.
- → What are good side pairings for these sliders?
Sweet potato fries or a crisp cucumber salad complement these sliders nicely for balanced meals.