Smoky, sticky shredded jackfruit piled on toasted mini buns with a creamy, tangy cabbage–carrot slaw and crisp pickles for a dairy-free, plant-based slider experience.
Sticky-Smoky Jackfruit Sliders
All the tug-and-pull satisfaction of pulled barbecue—without meat or dairy—packed into finger-friendly sliders you can pull together in about 35 minutes.
If you’ve been missing the chewy, shredded texture of pulled barbecue, young green jackfruit is the plant-based trick that delivers. Drain, rinse, pat dry and pull the pieces into stringy shreds; give them a little time in a hot skillet so those edges brown and catch flavor. The result is tender strands that soak up sauce while still offering satisfying bite and charred flecks.
The sauce keeps things simple and bold: smoked paprika and cumin for backbone, vegan BBQ sauce for the familiar tang, maple syrup for a sticky gloss, and apple cider vinegar to cut the sweetness. Simmer until the sauce reduces and clings to each strand—glossy and slightly sticky—then mound the jackfruit on toasted mini buns. A creamy, tangy cabbage–carrot slaw and crisp pickles add cool crunch and bright acidity that balance the rich, smoky layers.
Little technique notes you’ll appreciate: remove and discard any hard seeds or cores as you shred, and don’t skip patting the jackfruit dry (less steam, more browning). Break up any oversized pieces in the skillet so every bite gets saucy surface area. If the mixture gets too thick, loosen with a splash of water; if you prefer extra sauciness, stir in another tablespoon of BBQ at the end.
These sliders are effortless to scale and to prep ahead: the jackfruit keeps beautifully in its sauce in the fridge and reheats quickly in a skillet to regain those caramelized bits, while the slaw can be made a day ahead to let flavors meld. They’re perfect for weeknight dinners, casual gatherings, or any time you want a handheld, crowd-pleasing plant-based option.
Ingredients
How to Make BBQ Jackfruit Sliders Night
- Drain the canned jackfruit, rinse under cold water, and pat dry. Pull each piece of jackfruit apart with your fingers or two forks to shred it into stringy, pulled 'meat' pieces; remove and discard any hard seeds or cores.
- Heat a large skillet over medium heat and add the olive oil. Add the chopped onion and cook until translucent, about 5–6 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add the shredded jackfruit to the skillet along with smoked paprika, ground cumin, salt, and black pepper. Stir to combine and cook 3–4 minutes so the jackfruit begins to brown in spots.
- Stir in the vegan BBQ sauce, maple syrup, and apple cider vinegar. Reduce heat to low and simmer, uncovered, stirring occasionally, 10–12 minutes until the sauce is thick and the jackfruit is well coated; break up any large pieces with your spatula.
- While the jackfruit simmers, make the quick slaw: whisk together the vegan mayonnaise, lemon juice, Dijon mustard, and a pinch of salt in a bowl. Add the shredded red cabbage and grated carrot and toss to coat; adjust salt and lemon to taste.
- Split the slider buns and toast them cut-side down in a dry skillet or under the broiler until lightly browned, about 1–2 minutes, watching closely to prevent burning.
- Assemble sliders: pile 1/8 of the BBQ jackfruit on the bottom half of each bun (about 2 sliders per person), top with a generous spoonful of creamy slaw and a pickle slice if using, then close with the bun top.
- Serve immediately while warm so the jackfruit is tender and saucy and the slaw stays crisp. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently on the stove or microwave.
Recipe Card
BBQ Jackfruit Sliders Night
Smoky, sticky shredded jackfruit piled on toasted mini buns with a creamy, tangy cabbage–carrot slaw and crisp pickles for a dairy-free, plant-based slider experience.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Drain the canned jackfruit, rinse under cold water, and pat dry. Pull each piece of jackfruit apart with your fingers or two forks to shred it into stringy, pulled 'meat' pieces; remove and discard any hard seeds or cores.
- Heat a large skillet over medium heat and add the olive oil. Add the chopped onion and cook until translucent, about 5–6 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add the shredded jackfruit to the skillet along with smoked paprika, ground cumin, salt, and black pepper. Stir to combine and cook 3–4 minutes so the jackfruit begins to brown in spots.
- Stir in the vegan BBQ sauce, maple syrup, and apple cider vinegar. Reduce heat to low and simmer, uncovered, stirring occasionally, 10–12 minutes until the sauce is thick and the jackfruit is well coated; break up any large pieces with your spatula.
- While the jackfruit simmers, make the quick slaw: whisk together the vegan mayonnaise, lemon juice, Dijon mustard, and a pinch of salt in a bowl. Add the shredded red cabbage and grated carrot and toss to coat; adjust salt and lemon to taste.
- Split the slider buns and toast them cut-side down in a dry skillet or under the broiler until lightly browned, about 1–2 minutes, watching closely to prevent burning.
- Assemble sliders: pile 1/8 of the BBQ jackfruit on the bottom half of each bun (about 2 sliders per person), top with a generous spoonful of creamy slaw and a pickle slice if using, then close with the bun top.
- Serve immediately while warm so the jackfruit is tender and saucy and the slaw stays crisp. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently on the stove or microwave.
Nutrition
- Carbohydrates
- 75
- Saturated Fat
- 2.5
- Sodium
- 980
- Fiber
- 7
- Unsaturated Fat
- 19.5
- Protein
- 10
- Fat
- 22
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 580
- Sugar
- 19