Save I stumbled upon jackfruit at an Asian market years ago when a clerk noticed me squinting at cans and explained how it transforms into something remarkably meat-like. That conversation changed my entire approach to vegan cooking, showing me that texture often matters more than protein source. The first time I served these sliders at a summer cookout, my carnivorous uncle went back for thirds before finally asking what kind of BBQ I'd used.
My friend Sarah brought these to a potluck last fall, watching everyone's confused faces turn to shock after their first bites. She'd discovered the recipe during a month-long vegan challenge she never intended to complete, but these sliders convinced her that plant-based eating could feel indulgent and satisfying rather than like compromise.
Ingredients
- Young green jackfruit: The unripe version is essential here—ripe jackfruit is sweet and fruity, while young green jackfruit in brine has a neutral flavor and fibrous texture that perfectly shreds like pulled pork when cooked
- Barbecue sauce: Choose a high-quality vegan brand or make your own—this provides the backbone of flavor, so dont skimp on something you wouldnt put on regular BBQ
- Smoked paprika: This is the secret weapon that infuses the fruit with that essential campfire smokiness you expect from pulled pork
- Vegan mayonnaise: Creates the creamy coleslaw dressing that balances the tangy BBQ with cool crunch
- Slider buns: Soft, slightly sweet buns work best—look for potato or brioche-style vegan buns that can hold the generous filling without falling apart
Instructions
- Mix the coleslaw first:
- Combine shredded cabbage mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl, then refrigerate to let flavors meld while the jackfruit cooks
- Shred the jackfruit:
- Drain and rinse the canned jackfruit, then use your hands or two forks to pull apart each piece, removing any hard cores or seeds until you have a bowl of stringy shreds
- Build the flavor base:
- Heat olive oil in a large skillet over medium heat, sauté the onion for 3-4 minutes until translucent, then add garlic for just 1 minute until fragrant
- Add the spices and fruit:
- Toss in the shredded jackfruit with smoked paprika, cumin, chili powder, black pepper, and salt, stirring until every piece is coated in the spice mixture
- Simmer in sauce:
- Stir in tomato paste and barbecue sauce, reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally to prevent sticking
- Thicken it up:
- Uncover the skillet and cook for another 5-10 minutes, letting excess liquid evaporate until the mixture reaches that perfect sticky, clingy pulled pork consistency
- Assemble and serve:
- Lightly toast the slider buns for structure, pile on the BBQ jackfruit generously, top with a heap of crisp coleslaw, and serve immediately while still warm
Save These sliders became my go-to comfort food during rainy weekends when something warm, smoky, and satisfying hits the spot. The way the cool tangy slaw cuts through the rich BBQ feels like a perfect embrace on a plate.
Making Ahead
The jackfruit filling actually improves after a day in the refrigerator, as the spices penetrate deeper and the flavors intensify. Make a double batch on Sunday and you'll have effortless lunches or quick weeknight dinners ready to reheat and assemble.
Freezer Friendly
Cook the jackfruit filling completely, let it cool, then freeze in portions for those nights when cooking feels impossible. Thaw overnight in the refrigerator, reheat gently in a pan with a splash of water, and fresh buns transform it into dinner in minutes.
Serving Suggestions
Crispy sweet potato fries or oven-roasted potato wedges make the perfect side, adding sweetness and crunch. A simple cucumber salad with rice vinegar helps cut through the richness, and pickled jalapeños offer heat for those who want it. Keep plenty of napkins nearby—these get gloriously messy.
- Try pineapple coleslaw for a Hawaiian-style spin
- Add sliced red onion for extra bite and color
- Warm the buns in the oven for 5 minutes before serving
Save These sliders prove that plant-based eating never means sacrificing satisfaction or soul-warming comfort. Watch them disappear from the platter.
Recipe FAQs
- → What is the best way to shred jackfruit for sliders?
Use your hands or two forks to pull apart the jackfruit into shreds, removing any tough core pieces for a tender texture.
- → Can I add extra smokiness to the filling?
Yes, adding a few drops of liquid smoke with the barbecue sauce enhances the smoky flavor without overpowering the dish.
- → What kind of buns work best for these sliders?
Small vegan slider buns are ideal, but gluten-free buns can be used to accommodate dietary needs.
- → How can I make the coleslaw tangier?
Increase the apple cider vinegar slightly or add a bit more maple syrup to balance tartness and sweetness in the coleslaw.
- → Are there alternatives to jackfruit for this filling?
Shredded oyster mushrooms make a great substitute, offering a similar texture and ability to absorb flavors.