BBQ Jackfruit Sliders

Short Description

These BBQ jackfruit sliders transform young green jackfruit into tender, smoky-sweet “pulled” strands that closely resemble slow-cooked pork. Nestled in soft slider buns and topped with crisp slaw, they deliver classic barbecue flavour in an entirely plant-based form—perfect for week-night dinners, summer cook-outs, or casual entertaining.

Why You’ll Love This Recipe

• Plant-based yet hearty: Jackfruit’s fibrous texture provides a satisfying, meat-like bite without animal protein.

• Quick preparation: Using canned jackfruit and bottled (or homemade) barbecue sauce keeps total cooking time under 40 minutes.

• Crowd-pleasing sliders: Miniature buns make these ideal for parties, potlucks, and family gatherings.

• Customisable: Easily adjust the spice level, sauce style, or toppings to suit your palate.

• Nutrient-rich: Jackfruit supplies fibre, vitamins A and C, while the slaw adds fresh vegetables and crunch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Young green jackfruit in brine or water, drained and rinsed

• Neutral oil (such as canola or grapeseed)

• Yellow onion, finely diced

• Garlic cloves, minced

• Smoked paprika

• Ground cumin

• Sea salt and freshly ground black pepper

• Barbecue sauce (your preferred style)

• Apple cider vinegar (optional, for extra tang)

• Slider buns, lightly toasted

Simple Slaw (optional but recommended)

• Shredded green or red cabbage

• Carrot, julienned or grated

• Vegan mayonnaise or plain Greek yogurt

• Apple cider vinegar

• Honey or maple syrup

• Celery seed (optional)

• Salt and pepper, to taste

Directions

1. Prepare the jackfruit: Pat the drained jackfruit pieces dry and use your fingers or two forks to shred them slightly, removing any hard core sections.

2. Sauté aromatics: Warm the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook 30 seconds more.

3. Season and brown: Add the shredded jackfruit, smoked paprika, cumin, salt, and pepper. Cook 5-6 minutes, stirring occasionally, until lightly browned.

4. Simmer with sauce: Pour in the barbecue sauce and a splash of apple cider vinegar if desired. Reduce heat to low, cover, and simmer 10-12 minutes, stirring once or twice, until the jackfruit is tender and fully coated.

5. Make the slaw: While the jackfruit simmers, whisk the mayonnaise (or yogurt), vinegar, sweetener, celery seed, salt, and pepper in a bowl. Toss with cabbage and carrot. Chill until serving.

6. Assemble sliders: Spoon warm BBQ jackfruit onto toasted slider buns. Top with a generous mound of slaw. Serve immediately.

Servings and Timing

• Yield: 12 sliders (approximately 4 servings)

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Spicy Chipotle: Replace half of the barbecue sauce with chipotle salsa for a smoky-hot kick.

• Hawaiian Twist: Add diced pineapple and use a sweet, island-style BBQ sauce.

• Korean-Inspired: Substitute gochujang barbecue sauce and top with kimchi instead of classic slaw.

• Gluten-Free: Serve the jackfruit over lettuce cups or on certified gluten-free buns.

• Low-Sugar: Choose a no-added-sugar barbecue sauce and omit sweetener from the slaw dressing.

Storage/Reheating

• Refrigeration: Store cooled jackfruit filling in an airtight container for up to 4 days. Keep buns and slaw separate.

• Freezing: Portion the cooked jackfruit into freezer-safe bags; freeze up to 2 months. Thaw overnight in the refrigerator.

• Reheating: Warm jackfruit gently on the stove over medium-low heat, adding a tablespoon of water or sauce to prevent drying. Microwave in 30-second bursts if preferred. Assemble sliders just before serving to maintain bun texture.

FAQs

1. What type of jackfruit should I buy?

Always select young green jackfruit packed in water or brine. Ripe jackfruit in syrup is sweet and unsuitable for savoury recipes.

2. Can I use fresh jackfruit instead of canned?

Yes, but you must remove the seeds, membrane, and core, then boil until tender before shredding—adding roughly 30 minutes to preparation.

3. Is this recipe suitable for vegans?

Yes, provided you use a vegan barbecue sauce and plant-based mayonnaise (or omit honey) in the slaw.

4. How can I make the jackfruit crispier?

After simmering, spread the sauced jackfruit on a parchment-lined baking sheet and bake at 220 °C / 425 °F for 10 minutes to develop charred edges.

5. What buns work best?

Soft brioche or potato slider rolls complement the smoky filling, but whole-grain or gluten-free buns are fine alternatives.

6. Can I prepare the slaw in advance?

Yes. The flavours meld nicely after 1–2 hours in the refrigerator; just give it a quick toss before serving.

7. How do I keep buns from getting soggy?

Lightly toast them and add slaw immediately before eating. You may also place a lettuce leaf between jackfruit and bun.

8. Does jackfruit provide protein?

Jackfruit is low in protein (about 2 g per 100 g). Pair the sliders with legumes or serve alongside a protein-rich salad if protein intake is a priority.

9. Can I cook the jackfruit in a slow cooker?

Certainly. Sauté onion and garlic separately, then transfer to the cooker with jackfruit and sauce; cook on low for 2–3 hours.

10. How spicy is this dish?

Mild unless you select a hot barbecue sauce. Adjust heat by adding chili flakes, cayenne, or a dash of hot sauce to taste.

Conclusion

BBQ jackfruit sliders offer all the pleasure of classic pulled-meat sandwiches while remaining entirely plant-based and remarkably quick to prepare. Their adaptability—whether through sauce variations, toppings, or spice levels—ensures they fit seamlessly into casual meals and celebratory gatherings alike. With straightforward ingredients, minimal cook time, and impressive flavour, this recipe is poised to become a dependable favourite in your culinary repertoire

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