Merken I discovered jackfruit as a pulled pork substitute completely by accident at a farmers market, and the vendor's casual recommendation stuck with me through an entire winter of experimenting. The first time I turned a can into something smoky and tender enough to pile onto tiny buns, I felt like I'd unlocked a secret that my meat-eating friends couldn't quite believe came from a fruit. These sliders became my go-to move for potlucks where I wanted to prove vegan cooking could be genuinely crave-worthy, not just an afterthought.
My neighbor brought over her picky teenage daughter one evening, and I nervously made a batch of these sliders, half-expecting them to sit uneaten. She asked for seconds, then thirds, and her mom whispered to me later that it was the first time in months her daughter had eaten vegetables without complaining. That moment made me realize these little sandwiches were doing something beyond just being delicious—they were opening doors.
Ingredients
- Young green jackfruit in brine (2 cans, 20 oz each): The canned kind is your friend here—fresh jackfruit is enormous and intimidating, but canned young jackfruit shreds like it was born to be pulled pork, just rinse it thoroughly to remove excess brine.
- Olive oil (1 tbsp): Just enough to build a flavor base with your aromatics without making the filling greasy.
- Yellow onion, finely chopped (1 small): This becomes almost invisible as it cooks, dissolving into the barbecue sauce to add depth and sweetness.
- Garlic, minced (2 cloves): One minute of sautéing releases something magical that your nose will notice before your brain catches up.
- Barbecue sauce, vegan (1/2 cup): Use whatever brand you trust—this is the backbone of your flavor, so pick one that makes you happy even tasted straight from the jar.
- Tomato paste (1 tbsp): A small amount concentrated so much umami that it convinced me jackfruit could genuinely taste savory.
- Smoked paprika (1 tsp): This is what makes people ask if you somehow smoked the jackfruit yourself, even though it's just sitting in a skillet.
- Ground cumin (1/2 tsp) and chili powder (1/2 tsp): Together they whisper warmth without overpowering the dish or turning it spicy if that's not what you want.
- Black pepper and salt (1/4 tsp and 1/2 tsp): Season as you go and taste at the end—some barbecue sauces are already quite salty.
- Vegan slider buns (6): Look for ones that feel sturdy enough to hold generous filling without falling apart.
- Coleslaw mix, pre-shredded (1 cup): The lazy shortcut that actually works beautifully, though freshly shredded cabbage and carrot will be a bit crunchier if you have the energy.
- Vegan mayonnaise (2 tbsp): Binds the slaw and adds a touch of creaminess that tames the vinegar.
- Apple cider vinegar (1 tsp), maple syrup (1/2 tsp): This combination creates a quick pickle that brings brightness and a whisper of sweetness to each bite.
Instructions
- Start the coleslaw early:
- Mix your cabbage, mayo, vinegar, maple syrup, salt, and pepper in a bowl and refrigerate while you handle the jackfruit—the slaw actually improves as it sits, getting more tender and letting flavors meld. This step takes five minutes and pays dividends in texture and taste.
- Shred your jackfruit:
- Drain and rinse your canned jackfruit, then use two forks or your hands to pull apart the pieces, discarding any tough cores or stray seeds. You're aiming for something that looks like pulled chicken, with pieces ranging from small shreds to slightly larger chunks.
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat, add your finely chopped onion, and let it soften for three to four minutes until it turns golden and sweet—you'll notice the smell change as the raw bite mellows out. Stir in minced garlic and give it just one minute to bloom, filling your kitchen with something that smells like good cooking about to happen.
- Toast the spices:
- Add your shredded jackfruit to the pan along with smoked paprika, cumin, chili powder, pepper, and salt, and stir everything together so each piece gets coated in the spice blend. The jackfruit will start to look deeper in color as the spices wake up and cling to its surface.
- Build the sauce:
- Stir in tomato paste and barbecue sauce, mixing thoroughly until everything is evenly coated and the jackfruit is swimming in that beautiful reddish-brown sauce. Lower the heat to a gentle simmer, cover the skillet, and let it bubble quietly for twenty minutes, stirring occasionally to prevent sticking.
- Reduce and deepen:
- Uncover the skillet and let it cook another five to ten minutes, watching as excess liquid evaporates and the sauce clings more closely to the jackfruit, growing glossier and more concentrated. The longer you let it go, the more the flavors deepen and any raw spice edges smooth out into something rounder and more cohesive.
- Assemble your sliders:
- If you like toasted buns, give them a quick pass in a dry skillet or toaster—this step prevents them from getting soggy and adds a subtle crunch. Spoon generous amounts of BBQ jackfruit onto each bun, pile on coleslaw, and serve immediately while everything is still warm and the bun hasn't started absorbing too much moisture.
Merken A friend who'd been vegan for years told me these sliders made her feel like she was finally getting to have what everyone else at a summer cookout was having, except hers happened to be better. There's something powerful about serving food that doesn't require explanation or apology, that just sits there being delicious.
The Jackfruit Revelation
The first time I held a can of young green jackfruit in my hands, I genuinely didn't know what I was looking at—the texture description on the label seemed almost fictional. But the moment those pieces hit hot oil and started to break down under the gentle pressure of two forks, I understood why people had been talking about it as the future of plant-based cooking. It's not trying to be perfect pulled pork; it's just an ingredient with an almost uncanny ability to absorb smoke and spice and become something craveable on its own terms.
Timing and Flexibility
These sliders come together in under an hour, which means you can decide at 5 PM that you want them for dinner and have everything plated by 6. The coleslaw actually tastes better if it sits a bit, so the smartest move is to make it first, then let it chill while you handle the jackfruit, which gives you natural pacing without feeling rushed. You can also make the jackfruit filling ahead and reheat it gently—it keeps for a few days in the refrigerator and actually deepens in flavor as it sits.
Customization and Serving Ideas
These sliders are endlessly flexible depending on what you have on hand or what mood you're in—add a few drops of liquid smoke if you want smokiness that punches harder, or swap the barbecue sauce for something spicier if your crowd prefers heat. Serve them with sweet potato fries for something warm and comforting, or pair with a crisp cucumber salad when you want something lighter, and they work equally well as a casual lunch or the unexpected star of a dinner party.
- Double-check that your vegan mayo and barbecue sauce are actually vegan, because some brands sneak in hidden animal products.
- Toast those buns even if you think you won't—it changes everything about how they hold up to the filling.
- Make extra coleslaw because people always want more, and it keeps beautifully for a few days in the refrigerator.
Merken These sliders taught me that the most satisfying cooking happens when you stop trying to replicate something and instead let an ingredient be exactly what it is. Every time I make them, someone asks what's in them, and I get to watch their face change when they realize jackfruit can taste this good.
Rezept-Fragen & Antworten
- → Wie bereite ich Jackfruit für die Sliders vor?
Jackfruit wird aus der Dose genommen, abgespült und mit den Händen oder Gabeln in Fasern zerteilt, bevor sie gewürzt und geschmort wird.
- → Welche Gewürze passen gut zu BBQ Jackfruit?
Räucherpaprika, Kreuzkümmel, Chili und schwarzer Pfeffer ergänzen die süß-rauchige Barbecue-Sauce ideal und sorgen für Tiefgang.
- → Wie gelingt der eigene vegane Coleslaw?
Ein Mix aus Krautsalat, veganer Mayonnaise, Apfelessig, Ahornsirup sowie Salz und Pfeffer ergibt eine frische, cremige Beilage.
- → Kann ich die Sliders auch ohne Gluten zubereiten?
Ja, glutenfreie Brötchen sind eine passende Alternative für alle, die Gluten vermeiden möchten.
- → Was sind gute Beilagen zu den Jackfruit Sliders?
Süßkartoffelpommes oder ein knackiger Gurkensalat ergänzen die Sliders mit frischen und herzhaften Noten.