Save I stumbled onto jackfruit sliders at a backyard cookout where I showed up empty-handed and volunteered to help. The host handed me two cans of jackfruit and said, "Make magic." I had no idea what I was doing, but the shredded texture fooled everyone. By the end of the night, three people asked for the recipe, and I realized I'd accidentally made something worth keeping.
The first time I made these for my family, my dad stood at the counter, squinting at his slider like he was solving a puzzle. He took a bite, chewed slowly, then looked at me and said, "This is plants?" I nodded. He shrugged, grabbed another, and wandered back to the couch. That was the moment I knew this recipe had staying power.
Ingredients
- Young green jackfruit in brine: This is the hero. Canned jackfruit has a neutral flavor and pulls apart like slow-cooked meat. Rinse it well or it'll taste like the can.
- Olive oil: Just enough to get the onions moving and prevent sticking.
- Yellow onion: Adds sweetness and depth. I learned to chop it small so it melts into the sauce instead of sitting in chunks.
- Garlic: Two cloves is the sweet spot. Any more and it fights the barbecue sauce.
- Barbecue sauce: Use your favorite vegan brand. Thick, tangy ones work best. I once used a vinegar-heavy sauce and it turned out too sharp.
- Tomato paste: This thickens the sauce and gives it body. Don't skip it.
- Smoked paprika: The secret to that campfire smell. Regular paprika won't cut it.
- Ground cumin and chili powder: They add warmth without heat. Together, they make the filling taste intentional, not like you just dumped sauce on fruit.
- Black pepper and salt: Season as you go. Jackfruit needs encouragement.
- Slider buns: Soft, small, and sturdy enough to hold the filling. I toast mine for a little crunch.
- Coleslaw mix: The crunch that cuts through the richness. Pre-shredded saves time, but homemade tastes better.
- Vegan mayonnaise: Holds the slaw together. I like the kind that tastes like the real thing.
- Apple cider vinegar: Brightens the slaw. A little goes a long way.
- Maple syrup: Balances the vinegar with a hint of sweetness. Agave works too.
Instructions
- Make the slaw first:
- Toss coleslaw mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Cover it and let it sit in the fridge while you cook. The flavors will settle into each other.
- Shred the jackfruit:
- Drain and rinse the jackfruit, then pull it apart with your hands or two forks. Remove any tough cores or seeds. It should look stringy, like pulled meat.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until it softens and starts to smell sweet. Toss in the garlic and stir for another minute.
- Add the jackfruit and spices:
- Stir in the shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt. Coat everything evenly. The kitchen will start to smell like a barbecue pit.
- Simmer with sauce:
- Mix in the tomato paste and barbecue sauce. Stir until everything is covered, then reduce the heat to low, cover the skillet, and let it simmer for 20 minutes. Stir occasionally so nothing sticks.
- Thicken and deepen:
- Uncover the skillet and cook for another 5 to 10 minutes. The extra liquid will cook off and the flavors will concentrate into something sticky and rich.
- Assemble the sliders:
- Toast the buns if you like a little crunch. Pile the barbecue jackfruit on each bun, then top with a spoonful of coleslaw. Serve them while they're still warm.
Save I made a double batch of these for a potluck once and watched a kid who swore he hated vegetables eat three sliders without looking up. His mom shot me a look that said, "What did you put in these?" I just smiled. Sometimes the best compliment is silence and an empty plate.
What to Serve Alongside
Sweet potato fries are the obvious move, crispy and sweet against the tangy barbecue. A cucumber salad with dill and lemon keeps things light. I've also served these with pickles, potato chips, and once, accidentally, with nachos. It worked.
How to Store and Reheat
The jackfruit filling keeps in the fridge for up to four days in an airtight container. Reheat it in a skillet over low heat with a splash of water to loosen it up. The slaw is best fresh, but it'll last a day or two if you don't mind it getting a little softer.
Ways to Switch It Up
Add a few drops of liquid smoke to the sauce for an even deeper flavor. Swap the jackfruit for shredded oyster mushrooms if you want a meatier bite. I've also stirred in a spoonful of hot sauce when I wanted heat.
- Try different barbecue sauces to change the personality of the dish.
- Use Hawaiian rolls instead of slider buns for a sweeter contrast.
- Top with pickled jalapeños or red onion for extra tang and crunch.
Save These sliders have become my go-to when I need to feed a crowd without thinking too hard. They're messy, satisfying, and gone before I remember to take a picture.
Recipe Guide
- → How do I prepare the jackfruit for shredding?
Drain and rinse the jackfruit, then use forks or your hands to pull apart the pieces into a shredded texture, removing any hard cores.
- → What spices enhance the smoky flavor?
Smoked paprika, cumin, chili powder, and black pepper balance the smoky and spicy notes in the jackfruit filling.
- → Can I make the coleslaw ahead of time?
Yes, mixing the coleslaw ingredients and refrigerating it before serving helps meld the flavors and keeps it crisp.
- → What are good variations for the jackfruit filling?
You can substitute jackfruit with shredded oyster mushrooms for a different texture while keeping the smoky seasoning.
- → How should the sliders be served for best taste?
Serve the jackfruit mixture warm on toasted slider buns, topped with fresh coleslaw to add a cool crunch and tang.
- → Any suggested side dishes to accompany these sliders?
Sweet potato fries or crisp cucumber salad complement the smoky and tangy flavors of the sliders nicely.