Save to Pinterest I picked up a can of jackfruit on a whim after hearing a coworker rave about its texture. Standing in my kitchen that evening, I wasn't sure what to expect from this odd, stringy fruit. Within minutes of shredding it and tossing it into a hot skillet with barbecue sauce, the smell hit me—smoky, sweet, and oddly familiar. By the time I piled it onto a bun and took my first bite, I was hooked.
I made these sliders for a backyard cookout last summer, half-expecting my friends to politely nibble and move on. Instead, they disappeared faster than anything else on the table. One friend even texted me the next day asking for the recipe, admitting she thought it was actual pulled pork until I mentioned otherwise.
Ingredients
- Young green jackfruit in brine: This is the magic ingredient—look for it canned in the Asian aisle, and make sure it's young and in brine or water, not syrup, so it stays savory.
- Barbecue sauce: Use your favorite brand or homemade version; I go for something tangy with a hint of molasses for depth.
- Smoked paprika: This adds the smoky backbone that makes the jackfruit taste like it came off a grill.
- Coleslaw mix: The cool, crunchy slaw cuts through the richness of the barbecue and adds a fresh contrast in every bite.
- Vegan slider buns: Soft, slightly sweet buns hold everything together without falling apart; toast them lightly for extra texture.
Instructions
- Make the slaw:
- Whisk together the vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Toss in the coleslaw mix until everything is coated, then cover and chill. This step takes two minutes and adds so much brightness later.
- Shred the jackfruit:
- Drain and rinse the jackfruit, then use your hands or two forks to pull it apart into stringy pieces. Discard any tough core or seeds you find—they don't break down well.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes, then stir in the garlic 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 the spices and starts to soak up the flavors.
- Simmer with sauce:
- Stir in the tomato paste and barbecue sauce, mixing thoroughly. Lower the heat, cover the skillet, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
- Thicken and caramelize:
- Remove the lid and cook for another 5 to 10 minutes, letting excess liquid evaporate. The jackfruit will darken slightly and develop a richer, deeper flavor.
- Assemble the sliders:
- Toast the buns if you like a little crunch, then pile on generous spoonfuls of the BBQ jackfruit. Top each slider with a handful of coleslaw and serve immediately while everything is still warm.
Save to Pinterest These sliders have become my go-to whenever I want to impress without stressing. There's something satisfying about watching people take their first bite, eyes widening with surprise, then reaching for another before they've even finished the first. It's the kind of recipe that makes cooking feel less like work and more like sharing something good.
Serving Suggestions
I like to serve these with sweet potato fries on the side—their natural sweetness plays nicely against the tangy barbecue. A crisp cucumber salad or simple pickles also cut through the richness and add a refreshing crunch. For drinks, a cold lemonade or iced tea rounds out the casual, backyard vibe perfectly.
Storing and Reheating
The BBQ jackfruit keeps well in an airtight container in the fridge for up to four days. Reheat it gently in a skillet with a splash of water or extra barbecue sauce to bring back the moisture. The coleslaw is best fresh, but you can make it a few hours ahead and keep it chilled until you're ready to assemble.
Variations and Swaps
If you can't find jackfruit, shredded oyster mushrooms work surprisingly well and give a slightly meatier texture. For extra smokiness, add a few drops of liquid smoke when you mix in the barbecue sauce. You can also swap the slider buns for lettuce wraps if you want to keep things lighter or gluten-free.
- Try different barbecue sauces to change the flavor profile—mustard-based, vinegar-forward, or sweet and smoky all work beautifully.
- Add a pinch of cayenne or hot sauce if you like a little heat to balance the sweetness.
- Top with sliced jalapeños or pickled red onions for an extra layer of flavor and crunch.
Save to Pinterest These sliders prove that plant-based cooking can be every bit as satisfying and crowd-pleasing as the classics. Enjoy every messy, delicious bite.
Answers to Recipe Questions
- → How do you 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 and seeds before cooking.
- → What spices enhance the flavor of the jackfruit filling?
Smoked paprika, ground cumin, chili powder, black pepper, and a touch of salt add depth and smokiness to the jackfruit.
- → Can any substitutes be used for jackfruit?
Shredded oyster mushrooms can replace jackfruit for a similar texture with a different flavor profile.
- → How is the coleslaw dressing made?
The coleslaw dressing combines vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper, mixed with shredded coleslaw mix and chilled before serving.
- → What are some suggested side dishes to serve with these sliders?
Sweet potato fries or a crisp cucumber salad complement the smoky flavors and add refreshing contrast to the sliders.
- → Can the sliders accommodate gluten-free diets?
Yes, using gluten-free slider buns ensures the dish suits gluten-sensitive preferences.