BBQ Jackfruit Sliders (Printer-Friendly)

Smoky jackfruit sliders with tangy coleslaw deliver tender, flavorful bites perfect for casual meals.

# What You'll Need:

→ Jackfruit Filling

01 - 2 cans (20 oz / 560 g each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 milliliters vegan barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground cumin
09 - ½ teaspoon chili powder
10 - ¼ teaspoon black pepper
11 - ½ teaspoon salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 grams coleslaw mix, pre-shredded or homemade
14 - 2 tablespoons vegan mayonnaise
15 - 1 teaspoon apple cider vinegar
16 - ½ teaspoon maple syrup
17 - Salt and pepper, to taste

# How To Make It:

01 - In a bowl, combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix thoroughly, cover, and refrigerate until needed.
02 - Using your hands or two forks, shred the jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 minute more.
04 - Add shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt to the skillet. Stir well to evenly coat the ingredients.
05 - Stir in tomato paste and barbecue sauce. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Remove the lid and cook uncovered for an additional 5 to 10 minutes to allow excess moisture to dissipate and flavors to intensify.
07 - Optionally toast slider buns. Spoon generous portions of the jackfruit mixture onto each bun, then top with prepared coleslaw.
08 - Serve sliders immediately while warm for the best texture and flavor.

# Expert Suggestions:

01 -
  • Jackfruit genuinely mimics pulled pork texture in a way that even skeptics don't see coming.
  • Everything comes together in under an hour, making these perfect for weeknight dinners or last-minute gatherings.
  • The coleslaw adds brightness and crunch that balances the smoky richness beautifully.
02 -
  • Jackfruit releases a lot of moisture as it cooks. Don't skip that final uncovered cooking phase, or your sliders will be soggy.
  • The coleslaw absorbs vinegar and wilts slightly as it sits. Make it fresh the day of, not the day before.
03 -
  • Don't drain your jackfruit and immediately shred it. Let it cool slightly so you don't burn your hands and the strands separate more cleanly.
  • Taste as you cook. Barbecue sauces vary wildly in saltiness and smokiness, so adjust your seasoning at the end rather than following blindly.
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