BBQ Jackfruit Sliders Vegan Pulled (Print Version)

Tender jackfruit in smoky barbecue sauce stacked on vegan slider buns with crisp, tangy coleslaw for a satisfying bite.

# What You'll Need:

→ Jackfruit Filling

01 - 2 cans (20 oz 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 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon black pepper
11 - 1/2 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 - 1/2 teaspoon maple syrup
17 - Salt and pepper, to taste

# Steps to Follow:

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, pull apart the jackfruit into shreds, removing any tough core pieces or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until soft and translucent, then add garlic and cook for 1 minute more.
04 - Add shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt to the skillet. Stir well to coat evenly.
05 - Mix in tomato paste and vegan barbecue sauce. Reduce heat to low, cover the skillet, and allow to simmer for 20 minutes, stirring occasionally.
06 - Remove the lid and continue cooking for an additional 5 to 10 minutes to evaporate excess liquid and intensify flavors.
07 - Optionally toast the slider buns. Spoon generous portions of the jackfruit filling onto each bun and top with prepared coleslaw.
08 - Present immediately while warm for best texture and flavor.

# Additional Tips::

01 -
  • It fools even the most devoted meat lovers with its smoky, tender pull-apart texture.
  • You can throw it together on a weeknight and still feel like youre hosting a backyard barbecue.
  • The coleslaw adds a cool, tangy crunch that cuts through the richness perfectly.
02 -
  • Rinse the jackfruit really well or youll taste the brine, which can be metallic and unpleasant.
  • Dont rush the simmering step, those 20 minutes let the jackfruit soak up all the smoky, tangy goodness.
  • If the mixture looks too wet after simmering, leave the lid off longer so it thickens up properly.
03 -
  • Let the jackfruit sit in the sauce off the heat for a few minutes before serving so it absorbs even more flavor.
  • If youre making these for a party, you can cook the jackfruit ahead and reheat it just before assembling the sliders.
  • Use your hands to shred the jackfruit, it goes faster and you can feel for any tough bits to remove.
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