Save to Pinterest I stumbled on jackfruit by accident at a farmers market, drawn in by the sheer oddness of its spiky shell. The vendor handed me a sample of it shredded and sauced, and I couldn't believe something so fibrous could mimic pulled pork so convincingly. That night I bought two cans and made sliders for a potluck, watching skeptical friends reach for seconds without knowing it was vegan. Now it's my secret weapon whenever I want comfort food that feels indulgent but keeps things light.
The first time I served these at a backyard cookout, my uncle refused to believe they were plant-based until I showed him the empty cans. He stood there holding his third slider, shaking his head and muttering about how times had changed. That moment made me realize good food doesn't need a label, it just needs flavor and a story worth sharing.
Ingredients
- Young green jackfruit in brine: This is the magic ingredient, make sure it's young and green, not ripe and sweet, or you'll end up with fruity barbecue chaos.
- Olive oil: Just enough to coax the onions into softness without making things greasy.
- Yellow onion: Finely chopped so it melts into the sauce and adds a gentle sweetness that balances the smoke.
- Garlic: Two cloves give just enough bite without overwhelming the barbecue tang.
- Barbecue sauce: Choose a vegan brand you'd eat straight from the bottle, it's the backbone of this dish.
- Tomato paste: Deepens the color and adds a rich, concentrated tomato kick.
- Smoked paprika: This is what makes people ask if you used a smoker.
- Ground cumin and chili powder: They bring warmth and a hint of spice that lingers just right.
- Black pepper and salt: Season to taste, but don't skimp, jackfruit needs bold flavors.
- Slider buns: Soft, small, and sturdy enough to hold the saucy filling without falling apart.
- Coleslaw mix: Pre-shredded saves time, but homemade adds a personal touch.
- Vegan mayonnaise: Creamy and tangy, it binds the slaw together.
- Apple cider vinegar: A splash brightens everything and cuts through the richness.
- Maple syrup: Just a touch to balance the vinegar and add subtle sweetness.
Instructions
- Make the coleslaw first:
- Toss the shredded cabbage with vegan mayo, vinegar, maple syrup, salt, and pepper in a bowl. Cover it and let it chill so the flavors marry while you work on the jackfruit.
- Shred the jackfruit:
- Drain and rinse the canned jackfruit, then pull it apart with your hands or two forks until it looks like shredded meat. Toss any tough cores or seeds you find.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and cook the onion until it turns soft and translucent, about 3 to 4 minutes. Stir in the garlic and let it sizzle for a minute until fragrant.
- Season the jackfruit:
- Add the shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt to the skillet. Stir everything together so the spices coat every strand.
- Simmer with sauce:
- Mix in the tomato paste and barbecue sauce, then reduce the heat to low and cover. Let it simmer for 20 minutes, stirring now and then so nothing sticks.
- Thicken and deepen:
- Remove the lid and cook for another 5 to 10 minutes, letting the liquid evaporate. The jackfruit should look glossy and deeply flavored.
- Assemble the sliders:
- Toast the buns if you like a little crunch, then pile on the barbecue jackfruit and crown it with a generous scoop of coleslaw. Serve them warm while the sauce is still sticky.
Save to Pinterest I remember packing these sliders for a picnic and watching my niece bite into one with skeptical eyes, then immediately ask for another. She whispered that she didn't miss the meat, and that small confession felt like a quiet victory. Food has this way of changing minds without saying a word.
Serving Suggestions
These sliders shine next to sweet potato fries or a crisp cucumber salad. I've also piled them on a platter with pickles and jalapeños for a casual spread that disappears fast. Keep napkins nearby, things get delightfully messy.
Storage and Reheating
The jackfruit filling keeps in an airtight container in the fridge for up to four days and actually tastes better the next day once the flavors settle. Reheat it gently in a skillet with a splash of water or barbecue sauce to bring back the moisture. Assemble the sliders fresh each time so the buns stay soft and the slaw stays crisp.
Customization Ideas
If you want more smoke, add a few drops of liquid smoke when you stir in the sauce, but go easy or it can taste like a campfire. Swapping jackfruit for shredded oyster mushrooms gives a meatier bite, and switching up the barbecue sauce (try a Carolina mustard or a spicy bourbon style) completely shifts the flavor profile.
- Top with pickled red onions or jalapeños for extra tang and heat.
- Use pretzel buns or brioche for a richer, slightly sweet base.
- Stir in a tablespoon of hot sauce if you like things spicy.
Save to Pinterest These sliders remind me that the best meals don't have to be complicated, just honest and full of flavor. I hope they become a favorite in your kitchen too.
Recipe FAQs
- → What is the best way to shred jackfruit?
Drain and rinse canned young green jackfruit, then use your hands or two forks to pull apart the pieces, removing any tough cores or seeds for a shredded texture similar to pulled pork.
- → Can I make the barbecue sauce from scratch?
Absolutely! A simple barbecue sauce can be made by combining tomato paste, vinegar, sweeteners, and smoked spices to match your preferred flavor profile.
- → How do I get a smoky flavor without liquid smoke?
Use smoked paprika and slow simmering to develop deep, smoky notes; adding ingredients like chipotle powder can also enhance smokiness naturally.
- → Are there good substitutes for jackfruit in this dish?
Yes, shredded oyster mushrooms or artichoke hearts can serve as alternatives, offering similar textures and absorbing the barbecue flavors well.
- → How should I store leftover sliders?
Keep the jackfruit filling and coleslaw refrigerated separately in airtight containers for up to 3 days, and toast buns fresh when ready to serve.
- → What side dishes complement these sliders?
Sweet potato fries, crisp cucumber salad, or simple green salads pair wonderfully by balancing the rich and smoky flavors.