Save I stumbled onto jackfruit sliders at a potluck where someone brought a tray labeled mystery BBQ. One bite in, I was hooked by the smoky pull and tangy sauce, and I couldnt believe it was all plants. The host laughed when I asked for the recipe, saying shed been nervous no one would touch them. I made my first batch the following weekend, and the smell of smoked paprika filling my kitchen felt like unlocking a secret I wanted to share with everyone.
The first time I served these at a backyard cookout, my brother grabbed three sliders before realizing they were vegan. He kept circling back to the platter, asking what I did to make the texture so convincing. Watching him pile on extra coleslaw and devour each one without missing the meat made me realize how versatile and crowd-pleasing this recipe truly is.
Ingredients
- Young green jackfruit in brine or water: This is the star that mimics pulled pork when shredded, so make sure you drain and rinse it well to remove any tinny taste.
- Olive oil: A simple base for sauteing that keeps everything from sticking and adds a hint of richness.
- Yellow onion: Finely chopped onion builds a sweet, savory foundation that mellows beautifully as it cooks.
- Garlic: Minced garlic brings that aromatic punch you need to deepen the overall flavor.
- Barbecue sauce (vegan): Choose a tangy, smoky variety you love because it coats every strand of jackfruit and defines the whole dish.
- Tomato paste: This thickens the sauce and adds a concentrated umami note that balances the sweetness.
- Smoked paprika: The secret to that campfire-like smokiness without a grill.
- Ground cumin and chili powder: These spices layer in warmth and a gentle kick that makes each bite more interesting.
- Black pepper and salt: Essential for bringing all the flavors into focus and adjusting to your taste.
- Vegan slider buns: Soft, slightly sweet buns hold everything together without overshadowing the filling.
- Coleslaw mix: Pre-shredded cabbage and carrots save time and add a crisp, refreshing contrast.
- Vegan mayonnaise, apple cider vinegar, and maple syrup: These three create a tangy-sweet slaw dressing that cuts through the richness of the BBQ jackfruit.
Instructions
- Prepare the coleslaw:
- Toss the coleslaw mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Cover and chill it in the fridge so the flavors meld while you work on the jackfruit.
- Shred the jackfruit:
- Use your hands or two forks to pull apart the drained jackfruit, discarding any tough cores or seeds. You want it to look like shredded meat with plenty of stringy bits.
- Saute the aromatics:
- Heat olive oil in a large skillet over medium, then cook the chopped onion for 3 to 4 minutes until it softens and turns translucent. Stir in the minced garlic and let it bloom for about a minute.
- 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 is coated in spices.
- Add sauce and simmer:
- Mix in the tomato paste and barbecue sauce, making sure every strand is glossy. Lower the heat, cover, and let it simmer for 20 minutes, stirring now and then to prevent sticking.
- Thicken and deepen:
- Remove the lid and cook for another 5 to 10 minutes, letting excess liquid evaporate. The jackfruit should look sticky and deeply flavored.
- Assemble the sliders:
- Toast the buns if you like a little crunch, then pile on generous scoops of BBQ jackfruit and crown each slider with a heap of tangy coleslaw. Serve them warm.
Save One evening, I made a double batch for a friend who was transitioning to a plant-based diet and felt overwhelmed by bland options. She texted me later that night saying these sliders reminded her why food should be fun, messy, and full of flavor. That message stuck with me because it proved how a simple recipe can offer comfort and excitement at the same time.
Customizing Your Sliders
If you want extra smokiness, add a few drops of liquid smoke along with the barbecue sauce. You can also swap the jackfruit for shredded oyster mushrooms if youre after a different texture or just want to experiment. Either way, the spices and sauce stay the same, so you still get that bold, tangy flavor.
Serving Suggestions
These sliders shine alongside crispy sweet potato fries or a light cucumber salad that cuts through the richness. I also love pairing them with pickles and a cold glass of lemonade for a backyard vibe, even when Im just cooking indoors. The key is balancing the smoky, saucy filling with something fresh or crunchy.
Storage and Reheating
Leftover BBQ jackfruit keeps well in an airtight container in the fridge for up to three days. When youre ready to eat, warm it gently in a skillet over low heat, adding a splash of water or extra barbecue sauce if it looks dry. The coleslaw is best made fresh, but you can prep it a few hours ahead and keep it chilled until serving time.
- Store the jackfruit filling separately from the buns to prevent sogginess.
- Freeze any extra jackfruit in a freezer-safe container for up to two months and thaw it in the fridge overnight.
- Toast the buns just before assembling to keep them sturdy and warm.
Save These sliders have become my go-to whenever I want to impress without spending hours in the kitchen. Theyre proof that plant-based cooking can be just as hearty, messy, and satisfying as any classic comfort food.
Recipe FAQ Section
- → How do I prepare the jackfruit for sliders?
Drain and rinse canned young green jackfruit, then shred it with forks to remove the core and seeds for a pulled texture.
- → What spices enhance the barbecue flavor?
Smoked paprika, cumin, chili powder, and black pepper add warmth and smokiness to the jackfruit filling.
- → Can I make the coleslaw in advance?
Yes, mixing the coleslaw with vegan mayonnaise, vinegar, and maple syrup ahead allows flavors to meld and the slaw to stay crisp.
- → Are there alternatives to jackfruit for this dish?
Shredded oyster mushrooms work well as a substitute, providing a similar texture and ability to absorb flavors.
- → What are good serving suggestions with these sliders?
Serve with sweet potato fries or a fresh cucumber salad to balance the smoky and tangy notes.