BBQ Jackfruit Sliders Vegan Pulled (Print Version)

Tender jackfruit in smoky barbecue sauce served on slider buns with crisp, tangy coleslaw topping.

# 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 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 ml vegan barbecue sauce
06 - 1 tbsp tomato paste
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground cumin
09 - 1/2 tsp chili powder
10 - 1/4 tsp black pepper
11 - 1/2 tsp salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 g coleslaw mix, shredded
14 - 2 tbsp vegan mayonnaise
15 - 1 tsp apple cider vinegar
16 - 1/2 tsp maple syrup
17 - Salt and pepper, to taste

# How to Prepare:

01 - In a bowl, mix coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper thoroughly. Cover and refrigerate until needed.
02 - Using your 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 onion for 3 to 4 minutes until softened and translucent, then add garlic and cook for 1 minute.
04 - Add shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt to the skillet. Stir to evenly coat the jackfruit.
05 - Incorporate tomato paste and barbecue sauce into the skillet. Stir well, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and cook for an additional 5 to 10 minutes to evaporate excess liquid and concentrate flavors.
07 - Optionally toast slider buns. Spoon a generous portion of jackfruit filling onto each bun, then top with prepared coleslaw.
08 - Serve sliders immediately while warm.

# Expert Advice:

01 -
  • Jackfruit has this uncanny pulled-pork texture that even skeptics find convincing, especially after it's cooked down in real barbecue sauce.
  • The whole thing comes together in less than an hour, which means you can make dinner for a crowd without spending your evening in the kitchen.
  • They're naturally vegan but taste like you actually tried, not like you're apologizing for your dietary choices.
02 -
  • Don't skip draining and rinsing the jackfruit thoroughly—I learned this the hard way when my first batch tasted vaguely metallic and I couldn't figure out why.
  • The magic happens when you let it simmer uncovered at the end; that's when the sauce reduces and actually sticks to the jackfruit instead of making it soggy.
03 -
  • Buy your jackfruit from the Asian grocery store if you have access—it's usually cheaper and the quality is more consistent than what you find in health food stores.
  • The coleslaw does better with a little acid like apple cider vinegar or lime juice; without it, the slaw tastes flat and one-dimensional no matter what else you add.
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