Save I discovered jackfruit sliders completely by accident at a summer potluck where I'd promised to bring something vegan nobody would miss. Scanning the pantry, I spotted two cans of young green jackfruit I'd bought months earlier, unsure what to do with them. That afternoon, something clicked—the stringy texture, the neutral flavor, the way it absorbs smoke and spice like a sponge. Two hours later, I was pulling golden-brown slider buns from the toaster while friends crowded around asking what smelled like authentic pulled pork. Watching skeptics take a bite and genuinely pause mid-chew, surprised at how satisfying it was, felt like uncovering a secret.
My partner brought these to a backyard gathering where I wasn't expecting vegan food to spark the most conversation. Someone asked for the recipe three times that evening, and I realized it wasn't just about the jackfruit—it was how the smoky spices built on each other, how the caramelized edges of the filling tasted slightly charred and intentional. That night felt like the moment I stopped thinking of vegan cooking as substitution and started seeing it as its own thing entirely.
Ingredients
- Young green jackfruit in brine: The variety matters here—young jackfruit has a mild, slightly floral taste that won't fight your barbecue sauce. Canned is best because fresh jackfruit is enormous and intimidating.
- Olive oil: Just enough to build flavor without making the filling greasy; it's the base for caramelizing your aromatics.
- Yellow onion and garlic: These two transform from humble to deeply savory through low, slow cooking.
- Barbecue sauce: Use whatever you love—the sauce carries most of the flavor here, so choose one that makes you happy.
- Smoked paprika, cumin, chili powder: This trio deepens the illusion that you've been smoking meat all afternoon; together they create an almost meaty warmth.
- Tomato paste: A concentrated hit of umami that anchors everything together.
- Coleslaw mix: Pre-shredded saves your knuckles and adds essential brightness and texture.
- Vegan mayo and apple cider vinegar: The slaw's personality comes from this balance of creamy and tangy.
- Slider buns: Small enough to feel like a gathering food, sturdy enough to hold a generous spoonful of filling.
Instructions
- Mix the coleslaw first:
- Combine coleslaw, vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. The sweetness of the syrup balances the vinegar's sharpness—taste as you go.
- Shred your jackfruit:
- Use your hands or two forks to pull the fruit into strands, discarding any woody cores. Don't overthink it; rough, uneven shreds actually look more like pulled meat.
- Build your aromatics:
- Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until soft and translucent, then add garlic for just 1 minute—you want it fragrant, not brown.
- Season and cook the jackfruit:
- Add shredded jackfruit, smoked paprika, cumin, chili powder, pepper, and salt to the skillet. Stir everything together so the spices coat every strand, releasing their warmth into the oil.
- Add the sauce and simmer:
- Stir in tomato paste and barbecue sauce, mixing thoroughly. Cover, reduce heat to low, and let it simmer gently for 20 minutes, stirring occasionally so nothing sticks. The filling should smell smoky and rich by now.
- Evaporate and deepen:
- Uncover the skillet and cook for another 5-10 minutes, letting excess liquid reduce and the edges caramelize slightly. You'll notice the filling becoming more concentrated and visibly darker.
- Toast and assemble:
- If you like, place slider buns cut-side down in the skillet for 1-2 minutes for a light golden toast. Spoon generous portions of BBQ jackfruit onto each bun and top with a small handful of coleslaw.
Save There's something grounding about feeding people food they didn't expect to love. These sliders became the thing I make when I want to prove that plant-based doesn't mean boring, and the small gesture of offering something unexpected somehow feels more generous than an obvious choice.
The Jackfruit Secret
Jackfruit works here because its neutral flavor and tender-when-cooked texture actually mimic pulled pork better than you'd think. The spices and sauce do the heavy lifting, but jackfruit doesn't fight back—it absorbs everything, becoming something entirely new. Once you've shredded it, the cooking process is forgiving; you can't really overcook it, and the longer it simmers, the softer and more satisfying it becomes.
Variations That Work
If you can't find jackfruit or want a different texture, oyster mushrooms shredded with a fork create a meatier, earthier filling. Hearts of palm also work beautifully, though they're finer and require slightly less cooking time. Some people add a splash of liquid smoke or a pinch of smoked salt for deeper flavor—it's not necessary, but it's a nice touch on cold evenings.
Serving and Storage
Serve these immediately while the buns are warm and the coleslaw is still crisp. The filling keeps in the refrigerator for up to 4 days and actually tastes better the next day as flavors meld.
- Pair with sweet potato fries or a crisp cucumber salad for a complete meal.
- Make the filling ahead and assemble sliders just before serving to keep buns from getting soggy.
- If reheating, warm gently in a skillet or microwave just until heated through.
Save These sliders remind me that good food doesn't need to be complicated or rely on familiar ingredients to feel satisfying. They're proof that showing up with something thoughtful, even unexpected, is what makes a meal memorable.
Recipe FAQs
- → How do I prepare the jackfruit for sliders?
Drain and rinse canned young green jackfruit, then shred the pieces by hand or with forks to remove tough cores for a tender texture.
- → Can I make the sliders gluten-free?
Yes, use gluten-free slider buns to accommodate gluten sensitivities without altering the flavor.
- → What spices enhance the smoky flavor?
Smoked paprika, ground cumin, chili powder, and black pepper provide depth and a smoky, tangy profile.
- → Is there a substitute for jackfruit in these sliders?
Shredded oyster mushrooms can be used for a similar texture and an earthy taste variation.
- → How should I store leftovers?
Keep sliders refrigerated in an airtight container and consume within 2 days for best flavor and freshness.
- → What side dishes complement these sliders?
Sweet potato fries, crisp cucumber salad, or fresh coleslaw balance smoky and tangy flavors nicely.