BBQ Jackfruit Sliders Vegan Pulled (Print Version)

Smoky jackfruit sliders with barbecue sauce and crisp coleslaw blend perfectly for casual dinners or social occasions.

# 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 black pepper, to taste

# How to Make It:

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

# Additional Tips::

01 -
  • Jackfruit shreds into something so convincingly meat-like that even skeptics do a double-take.
  • The whole thing comes together in under an hour, making weeknight dinners feel less like a chore.
  • You can prep the coleslaw hours ahead and just assemble at the last moment, perfect for casual gatherings.
02 -
  • The texture of jackfruit depends on how much you work it. Under-shred it and you'll have chunks. Over-work it and it becomes mushy. Find the middle ground where it looks like pulled pork.
  • Don't skip the step of letting excess liquid evaporate at the end. A wet filling will make your buns soggy within minutes.
  • Young green jackfruit is nothing like ripe jackfruit. If you accidentally grab the sweet stuff, start over. They're completely different beasts.
03 -
  • Prep your coleslaw early in the day. It actually gets better as it sits, and you'll thank yourself when it's time to assemble.
  • The jackfruit filling keeps beautifully in the fridge for three or four days. You can make it ahead and just rewarm gently before serving.
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