BBQ Jackfruit Pulled-Pork Sliders (Print Version)

Smoky jackfruit, crisp vegan slaw, and soft mini buns combine for a plant-based take on barbecue sliders.

# What You’ll Need:

→ Jackfruit Pulled-Pork

01 - 800 g young green jackfruit in brine, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon chili powder
08 - 0.25 teaspoon black pepper
09 - 240 ml vegan barbecue sauce
10 - 2 teaspoons maple syrup (optional, for extra sweetness)
11 - Salt, to taste

→ Vegan Coleslaw

12 - 150 g finely shredded green cabbage
13 - 70 g finely shredded red cabbage
14 - 1 medium carrot, grated
15 - 2 tablespoons chopped fresh parsley
16 - 80 ml vegan mayonnaise
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon maple syrup or agave
20 - Salt and black pepper, to taste

→ To Serve

21 - 8 mini slider buns (vegan)
22 - Vegan butter or margarine (optional, for toasting buns)

# How to Make It:

01 - Using clean hands or two forks, pull apart jackfruit pieces into fine shreds, discarding any seeds or tough core.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened. Stir in minced garlic and cook an additional minute.
03 - Mix in smoked paprika, ground cumin, chili powder, and black pepper. Cook for 30 seconds until fragrant.
04 - Add shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally.
05 - Pour in vegan barbecue sauce and maple syrup, if using. Combine well and simmer uncovered for 15–20 minutes, stirring occasionally, until the jackfruit is tender and sauce has thickened. Season with salt to taste.
06 - In a large mixing bowl, combine green cabbage, red cabbage, grated carrot, and chopped parsley.
07 - In a separate bowl, whisk together vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup or agave, with salt and black pepper to taste.
08 - Pour the prepared dressing over the vegetables and toss until evenly coated. Refrigerate until assembling.
09 - If desired, spread vegan butter on the cut side of each slider bun and toast cut-side down in a skillet or under a broiler until golden brown.
10 - Layer the bottom half of each bun with BBQ jackfruit, top with a generous portion of vegan coleslaw, then cover with the top bun. Serve immediately.

# Additional Tips::

01 -
  • Easy to make and beginner-friendly
  • Totally plant-based and perfect for vegans and vegetarians
  • Ready in under an hour from start to finish
  • Uses easy-to-find pantry and fridge staples
  • Filling and flavorful enough to please meat-eaters
02 -
  • Works for all diets that avoid meat eggs and dairy
  • Entire meal is nut free if vegan mayo does not use nuts
  • Jackfruit absorbs flavors just like pulled pork
  • My favorite ingredient here is definitely the smoked paprika because it transforms the jackfruit into something hearty and deeply satisfying I remember making these sliders for my cousin’s birthday and even the youngest picky eater came back for another It became an instant family favorite
03 -
  • Always buy jackfruit in brine not syrup and rinse it well to remove excess salt
  • For best texture shred the jackfruit by hand rather than chopping with a knife
  • Toast the slider buns right before serving so they stay soft inside but hold up to saucy fillings

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