Save to Pinterest I grabbed a can of jackfruit on a whim one Saturday, skeptical it could stand in for pulled pork. By the time the kitchen filled with the smell of smoked paprika and barbecue sauce simmering away, I was already texting friends to come over. The jackfruit shredded beautifully, soaking up every bit of tang and smoke. When I piled it onto a toasted bun and took that first bite, I couldn't stop grinning. It tasted like summer cookouts, but without any of the guilt.
The first time I made these for a crowd, I watched my neighbor pile coleslaw so high it nearly toppled off the bun. She took a huge bite, eyes wide, and then reached for a second slider before she even finished chewing. That moment when someone forgets its vegan and just enjoys the food, thats when I knew this recipe was a keeper. Ive made it for potlucks, game nights, and lazy Sundays ever since.
Ingredients
- Young green jackfruit in brine or water: The secret star that shreds like pulled pork, make sure to rinse it well to wash away any tinny brine flavor.
- Olive oil: Just enough to get the onions sizzling and golden without any sticking.
- Yellow onion: Finely chopped so it melts into the sauce and adds a sweet, savory base.
- Garlic: Minced fresh for that punch of flavor that makes everything smell incredible.
- Barbecue sauce (vegan): The backbone of the whole dish, choose one thats tangy and slightly sweet.
- Tomato paste: Deepens the color and adds a rich, concentrated tomato flavor.
- Smoked paprika: This is what gives you that campfire smokiness without ever lighting a grill.
- Ground cumin: A warm, earthy note that rounds out the spice blend.
- Chili powder: Just a hint of heat to keep things interesting.
- Black pepper and salt: Season to taste, but dont skip the salt or the flavors will fall flat.
- Vegan slider buns: Soft, squishy, and perfect for soaking up all that saucy goodness.
- Coleslaw mix: Pre-shredded saves time, or slice your own cabbage and carrots if you prefer.
- Vegan mayonnaise: Creamy and tangy, it binds the slaw together.
- Apple cider vinegar: Brightens the slaw with a sharp, clean acidity.
- Maple syrup: A touch of sweetness balances the vinegar beautifully.
Instructions
- Make the Coleslaw:
- In a mixing bowl, toss together the coleslaw mix, vegan mayo, apple cider vinegar, maple syrup, salt, and pepper until everything is evenly coated. Cover it and pop it in the fridge so the flavors meld while you cook the jackfruit.
- Shred the Jackfruit:
- Drain and rinse the jackfruit, then use your hands or two forks to pull it apart into stringy, shredded pieces. Toss out any tough cores or seeds you find.
- Sauté the Aromatics:
- Heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until it softens and turns translucent. Stir in the garlic and let it sizzle for about a minute until fragrant.
- Season and Coat:
- Add the shredded jackfruit to the skillet along with the smoked paprika, cumin, chili powder, black pepper, and salt. Stir everything together so the jackfruit gets coated in all those spices.
- Add the Sauce:
- Stir in the tomato paste and barbecue sauce, mixing thoroughly so every strand of jackfruit is slicked with sauce. Lower the heat, cover the skillet, and let it simmer gently for 20 minutes, stirring now and then.
- Thicken and Deepen:
- Remove the lid and cook for another 5 to 10 minutes, letting the extra liquid bubble away. The mixture should be thick, sticky, and deeply flavored.
- Assemble the Sliders:
- Toast the buns lightly if you like a bit of crunch, then pile on generous scoops of the BBQ jackfruit. Top each one with a heap of the chilled coleslaw.
- Serve Warm:
- Get these sliders to the table while theyre still warm and the buns are soft. Theyre best enjoyed right away with napkins nearby.
Save to Pinterest I remember sitting on the porch with a plate of these sliders, the sun going down and the last light catching the glaze on the jackfruit. My friend looked over and said it felt like we were at a real cookout, even though we hadnt fired up a grill. That simple comment made me realize food doesnt need to be complicated or traditional to bring people together.
Swaps and Substitutions
If you cant find jackfruit or want to try something different, shredded oyster mushrooms work beautifully and give you a meatier bite. For a gluten-free version, just swap in your favorite gluten-free slider buns. And if you like things spicier, add a pinch of cayenne or a few dashes of hot sauce to the barbecue mixture.
Storing and Reheating
Leftover BBQ jackfruit keeps well in an airtight container in the fridge for up to four days. Reheat 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 fresh, but it will hold for a day or two if you keep it chilled and covered.
Serving Suggestions
These sliders pair perfectly with sweet potato fries, crispy and caramelized on the edges, or a simple cucumber salad dressed with lemon and dill. I also love serving them alongside corn on the cob or a bowl of tangy pickles.
- Add a few drops of liquid smoke to the sauce if you want an even deeper campfire flavor.
- Try different barbecue sauces to find your favorite, some are sweeter, some are tangier, and each one changes the vibe.
- Toast the buns for a little extra texture and to keep them from getting soggy under all that saucy jackfruit.
Save to Pinterest Every time I make these sliders, I think about how something so simple can feel so special. Theyre proof that plant-based cooking can be just as satisfying, messy, and delicious as anything else.
Common Recipe Questions
- → How do I shred jackfruit for sliders?
Drain and rinse canned green jackfruit, then use your hands or forks to pull apart the pieces into shred-like strands, removing any seeds or tough core.
- → Can I enhance the smoky flavor?
Yes, adding a few drops of liquid smoke to the barbecue sauce intensifies the smoky notes for a deeper flavor.
- → What can be used as a jackfruit substitute?
Shredded oyster mushrooms work well as a textured alternative, absorbing flavors similarly and offering a different mouthfeel.
- → How is the coleslaw dressing made?
Mix vegan mayonnaise with apple cider vinegar, maple syrup, salt, and pepper to create a tangy, slightly sweet dressing that complements the smoked jackfruit.
- → Are there allergen considerations for these sliders?
The slider buns contain gluten and some vegan mayonnaise or barbecue sauces may contain soy. Opt for gluten-free buns and check labels to accommodate dietary needs.
- → Can these sliders be prepared ahead of time?
You can prepare the jackfruit filling and coleslaw in advance, then assemble sliders shortly before serving to maintain freshness and texture.