Save I stumbled onto jackfruit by accident at a tiny grocer wedged between a laundromat and a nail salon. The cans sat dusty on a bottom shelf, labeled in a language I couldn't read. My friend swore it could mimic pulled pork, and I laughed until I tasted it. Now I keep six cans in my pantry at all times.
The first time I brought these to a backyard cookout, my neighbor grabbed three sliders before realizing they were vegan. He stood there chewing slowly, looked at me with genuine confusion, then went back for a fourth. That night I knew I'd cracked something special.
Ingredients
- Young green jackfruit in brine: This is the unripe kind that shreds beautifully, not the sweet yellow jackfruit meant for desserts. Rinse it well or it tastes like tin.
- Olive oil: Any neutral oil works, but olive oil adds a subtle richness that rounds out the smoky flavors.
- Yellow onion: I dice mine small so it melts into the sauce and becomes invisible to picky eaters.
- Garlic: Fresh cloves are non negotiable here. Jarred garlic turns bitter when it hits the heat.
- Barbecue sauce: Pick a brand you'd eat straight from the bottle. The jackfruit will taste exactly like whatever sauce you choose.
- Tomato paste: This thickens the sauce and gives it a deep caramelized backbone.
- Smoked paprika: The secret to that campfire char without an actual grill.
- Ground cumin and chili powder: These spices add warmth and a hint of complexity that makes people ask what your secret is.
- Slider buns: I toast mine lightly so they don't turn to mush under all that saucy filling.
- Coleslaw mix: The crunch cuts through the sweetness and makes each bite feel complete.
- Vegan mayonnaise, apple cider vinegar, and maple syrup: This trio turns plain cabbage into tangy creamy slaw that belongs on every slider.
Instructions
- Make the slaw first:
- Whisk together vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Toss in the coleslaw mix until every shred is coated. Cover it and let it chill so the flavors can meld while you handle the jackfruit.
- Shred the jackfruit:
- Drain and rinse the canned jackfruit, then use your hands or two forks to pull it apart into stringy pieces. Toss any hard cores or seeds you find.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for three to four minutes until it softens and turns translucent. Stir in the garlic and let it sizzle for one 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 spices coat every piece.
- Add the sauce:
- Stir in the tomato paste and barbecue sauce, mixing thoroughly. Lower the heat, cover the skillet, and let it simmer for twenty minutes, stirring now and then so nothing sticks.
- Thicken and deepen:
- Remove the lid and cook for another five to ten minutes. The extra liquid will evaporate and the flavors will concentrate into something rich and glossy.
- Assemble the sliders:
- Toast your buns if you like a little crunch. Pile generous spoonfuls of BBQ jackfruit onto each bun and crown it with a tangle of coleslaw.
- Serve warm:
- These sliders are best eaten right away while the jackfruit is still steaming and the buns are soft. Pass extra napkins.
Save I made these on a rainy Tuesday when I had nothing but pantry staples and a craving for comfort. My partner walked in, took one bite, and declared it better than any takeout we'd ordered that month. We ate all six sliders between the two of us and didn't feel even a little bit guilty.
Customizing Your Sliders
If you want extra smoke, add a few drops of liquid smoke to the barbecue sauce. For a spicier kick, toss in a pinch of cayenne or a splash of hot sauce. You can also swap the jackfruit for shredded oyster mushrooms if you want a meatier chew and a different earthy flavor.
Storing and Reheating
The BBQ jackfruit keeps 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 bring back the moisture. The coleslaw stays crisp for two days, but after that it starts to weep and lose its crunch.
Serving Suggestions
These sliders shine alongside sweet potato fries, crispy onion rings, or a simple cucumber salad with lemon and dill. I also love serving them with pickles and a cold beer on the side. If you are feeding a crowd, double the batch and set out extra coleslaw and sauce for people to customize their own.
- Make the jackfruit a day ahead so the flavors deepen overnight.
- Use gluten free buns if you need to accommodate allergies.
- Leftovers make an excellent filling for tacos or stuffed baked potatoes.
Save These sliders prove that plant based cooking doesn't mean sacrificing flavor or fun. Make them once and they will become your go to for game days, picnics, and those nights when you just want something messy and delicious.
Recipe Help & Answers
- → What is the best way to shred jackfruit?
Drain and rinse the jackfruit, then use your hands or two forks to pull apart the pieces, removing any tough core or seeds for a tender texture.
- → Can I make the sliders gluten-free?
Yes, substitute the slider buns with gluten-free buns to accommodate gluten sensitivities.
- → How do I enhance the smoky flavor?
Add a few drops of liquid smoke alongside the barbecue sauce when cooking the jackfruit for an extra smoky depth.
- → What can I use instead of jackfruit for similar texture?
Shredded oyster mushrooms make a great alternative, providing a similar texture and absorbing flavors well.
- → How should the coleslaw be prepared for topping?
Mix coleslaw mix with vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Refrigerate until serving to let flavors meld.