Save to Pins I was skeptical the first time someone told me jackfruit could stand in for pulled pork. It sounded like one of those internet tricks that never quite works. But one rainy Saturday, I grabbed two cans from the back of my pantry and decided to see for myself. The way it shredded between my fingers, soaking up smoky barbecue sauce, completely changed my mind. Now these sliders show up at every backyard gathering I host.
The first time I brought these to a potluck, my neighbor Mike grabbed three sliders before realizing they were vegan. He kept asking what kind of marinade I used on the pork. When I told him it was jackfruit, he just stared at his plate and said, well, I guess I like jackfruit now. That moment made all the experimenting worth it.
Ingredients
- Young green jackfruit in brine: This is the key to the whole dish; make sure its young and green, not the ripe sweet kind, and rinse it well to remove any briny taste.
- Olive oil: Just enough to get the onions going and keep everything from sticking to the pan.
- Yellow onion: I always chop it small so it melts into the sauce and adds a little sweetness.
- Garlic: Fresh garlic makes all the difference; it blooms in the oil and fills the kitchen with that unmistakable smell.
- Barbecue sauce: Pick a vegan brand you actually like eating straight from the jar, because it defines the flavor here.
- Tomato paste: It thickens the sauce and adds a deep, concentrated tomato richness.
- Smoked paprika: This is where the smoky magic happens; dont skip it.
- Ground cumin and chili powder: They add warmth and a little complexity without overpowering the barbecue flavor.
- Black pepper and salt: Season to taste, but remember the barbecue sauce is already salty.
- Slider buns: I like soft, slightly sweet buns that hold up to all the sauce.
- Coleslaw mix: The crunch and tang balance out the richness of the jackfruit perfectly.
- Vegan mayonnaise, apple cider vinegar, and maple syrup: These three turn plain slaw into something creamy, tangy, and just a little sweet.
Instructions
- Make the coleslaw first:
- Toss the slaw mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Cover it and stick it in the fridge 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 apart into stringy pieces. Toss any tough cores or seeds you find.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and cook the chopped onion until its soft and see-through, about 3 to 4 minutes. Add the garlic and let it sizzle for a minute until it smells amazing.
- Season the jackfruit:
- Stir in the shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt. Toss everything together so the jackfruit gets coated in the spices.
- Add the sauce:
- Mix in the tomato paste and barbecue sauce until everything is glossy and combined. Turn the heat to low, cover the skillet, and let it simmer for 20 minutes, stirring now and then.
- Finish and thicken:
- Take the lid off and cook for another 5 to 10 minutes so the extra liquid cooks off and the sauce clings to the jackfruit. It should look sticky and a little caramelized at the edges.
- Assemble the sliders:
- Toast the buns if you like, then pile on the barbecue jackfruit and top with a generous spoonful of coleslaw. Serve them right away while theyre warm and saucy.
Save to Pins One summer evening, I served these at a small dinner on my back porch. The sun was setting, the grill was still warm from corn on the cob, and everyone was laughing with sauce on their fingers. My friend Jenna, who usually avoids anything labeled vegan, went back for seconds and admitted she didnt miss the meat at all. That night, these sliders became more than just a recipe to me.
Serving Suggestions
I love pairing these sliders with crispy sweet potato fries or a simple cucumber salad dressed in lemon and dill. If youre feeding a crowd, set out pickles, extra barbecue sauce, and maybe some jalapeño slices so people can customize their sliders. It turns dinner into a fun, build-your-own situation.
Storage and Reheating
Store the barbecue jackfruit in an airtight container in the fridge for up to four days. When youre ready to eat, reheat it gently in a skillet over low heat with a splash of water to keep it moist. The coleslaw is best fresh, but it will keep for a day or two if you dont mind it getting a little softer.
Variations and Swaps
If you want more smokiness, stir in a few drops of liquid smoke with the barbecue sauce. I have also swapped the jackfruit for shredded oyster mushrooms when I wanted a different texture. For a spicy kick, add a pinch of cayenne or some diced chipotle peppers in adobo.
- Use gluten-free buns if you need to avoid gluten.
- Try different barbecue sauces to change the flavor profile completely.
- Add sliced avocado or pickled red onions for extra layers of flavor.
Save to Pins These sliders have become my go-to when I want something comforting, shareable, and full of flavor. I hope they bring the same easy joy to your table.
Questions & Answers
- → How should I prepare jackfruit for these sliders?
Drain and rinse canned young green jackfruit, then shred it by hand or with forks, removing any core pieces to ensure a tender texture.
- → Can I add extra smokiness to the jackfruit?
Yes, a few drops of liquid smoke added to the barbecue sauce intensify the smoky flavor without overpowering the dish.
- → What is the best way to make the coleslaw?
Mix pre-shredded or fresh cabbage with vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper, then chill before serving for the best flavor.
- → Are there good substitutions for jackfruit in this dish?
Shredded oyster mushrooms can be used as an alternative for a different texture while maintaining the dish’s plant-based profile.
- → How long should I cook the jackfruit filling?
Simmer the jackfruit in sauce for around 25 to 30 minutes total, allowing liquids to reduce and flavors to meld fully.