Save I discovered jackfruit as a pulled pork substitute completely by accident at a friend's backyard cookout last summer. She'd made these tiny sandwiches with what I swore was meat, and when she revealed the secret, I was hooked. There's something magical about how this tropical fruit shreds into tender strands when cooked, soaking up every bit of smoky barbecue sauce like it was born to do exactly this. Now I make them whenever I need something that feels indulgent but keeps my plant-based promise.
My neighbor brought over a container of store-bought coleslaw mix one afternoon, and I realized I could throw together a batch of these sliders in less time than it took to order takeout. Watching her kids devour them with their hands, sauce dripping everywhere and laughing between bites, reminded me that the best meals don't come from fussy techniques or rare ingredients. They come from knowing when to keep things simple and let good flavors speak for themselves.
Ingredients
- Young green jackfruit in brine (2 cans, 20 oz each): The key is young and green, not the ripe yellow stuff—it has that neutral, fibrous texture that mimics pulled meat when shredded and cooked down.
- Olive oil (1 tbsp): Just enough to soften the onions and garlic without making these greasy.
- Yellow onion (1 small, finely chopped): The base of flavor; don't skip mincing it fine so it disappears into the sauce.
- Garlic (2 cloves, minced): Two cloves gives you garlic presence without overpowering the smoke and spice.
- Vegan barbecue sauce (1/2 cup): Pick one you actually like eating straight from the jar because this is your main flavor player.
- Tomato paste (1 tbsp): Deepens the color and adds concentrated tomato richness that rounds out the spices.
- Smoked paprika (1 tsp): The secret behind that barbecue smokiness when you can't actually smoke anything.
- Ground cumin and chili powder (1/2 tsp each): These two together create warmth and complexity without heat that overpowers the tender jackfruit.
- Black pepper and salt (1/4 tsp and 1/2 tsp): Season as you taste; you might need more depending on your barbecue sauce.
- Vegan slider buns (6): Small, sturdy buns that can handle the juicy filling without falling apart.
- Coleslaw mix (1 cup, pre-shredded): The contrast of cold, tangy slaw against hot, smoky jackfruit is what makes these sing.
- Vegan mayonnaise (2 tbsp): Binds the slaw and adds creaminess; use the kind you like.
- Apple cider vinegar (1 tsp): Sharpens the slaw and complements the barbecue sauce perfectly.
- Maple syrup (1/2 tsp): A touch of sweetness that balances the vinegar and spices.
Instructions
- Make your slaw ahead:
- Toss together the coleslaw mix, vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. The longer it sits in the fridge, the more the flavors meld and soften the cabbage, so do this first if you can.
- Shred that jackfruit:
- Open your cans and drain them well, then use your hands or two forks to pull apart the jackfruit pieces. You're looking for thin, pulled-pork-like strands, so take your time and discard any really tough core bits.
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat. Add your chopped onion and cook for about 3 to 4 minutes until it's soft and turning slightly golden at the edges. Add the minced garlic and let it soften for just a minute so it doesn't burn.
- Coat the jackfruit:
- Toss in your shredded jackfruit along with the smoked paprika, cumin, chili powder, black pepper, and salt. Stir everything together so every strand gets coated with those warm spices. You'll start smelling the smoke, and that's when you know it's working.
- Simmer in sauce:
- Stir in the tomato paste until it's mixed through, then pour in your barbecue sauce. Mix well, reduce the heat to low, cover the skillet, and let it bubble gently for about 20 minutes. Stir occasionally so nothing sticks to the bottom.
- Reduce and deepen:
- Uncover the skillet and cook for another 5 to 10 minutes, letting excess liquid evaporate. The jackfruit should be tender and the sauce should cling to it rather than pool at the bottom.
- Toast and assemble:
- If you like, lightly toast your slider buns so they're warm and a little crispy. Spoon generous amounts of the hot BBQ jackfruit onto each bun, then top with a heaping spoonful of cold coleslaw. The contrast between hot and cold is essential.
- Serve right away:
- These are best eaten while the jackfruit is still warm and the slaw is still crisp. Grab napkins and enjoy.
Save I made these for a potluck once without telling anyone they were vegan, and afterward someone asked if I'd made them with pulled pork. When I revealed the truth, the whole table looked genuinely shocked, and then everyone wanted the recipe. That moment felt like more than just a successful dish—it was proof that plant-based eating doesn't require compromising on flavor or satisfaction.
The Magic of Jackfruit
Jackfruit gets a lot of hype in vegan cooking, and honestly, it deserves it. When you shred it and cook it down in sauce, it absorbs flavors like nothing else, becoming almost indistinguishable from pulled meat to people who aren't expecting vegetables. The key is using young, green jackfruit in brine, not the sweet ripe fruit you might find in the produce section. I learned this the hard way by buying the wrong kind and ending up with mushy, sweet mess. Now I always check the label and make sure I'm in the international or Asian foods aisle, not the tropical fruits section.
Building Layers of Smoke and Spice
The spice blend here isn't random—it's carefully balanced so no single flavor dominates. The smoked paprika gives you that barbecue smokiness, the cumin and chili powder add warmth and depth, and the tomato paste brings everything together with concentrated richness. I've tried recipes that just dump in barbecue sauce and call it done, and they taste flat compared to this approach. Building those spice layers from the beginning means the jackfruit actually tastes like something complex and craveable, not like it's just pretending to be meat.
Cold Slaw Meets Hot Pulled Jackfruit
The slaw is just as important as the jackfruit filling. It provides a cool, tangy contrast that cuts through the richness of the barbecue sauce and keeps each bite from feeling heavy. The apple cider vinegar and maple syrup combination is deliberately chosen—the vinegar sharpens everything while the maple adds a subtle sweetness that echoes the barbecue sauce without being redundant. Make it ahead if you can; the longer the cabbage sits with the dressing, the more it softens and absorbs the flavors.
- If the coleslaw mix is too wet when you're ready to assemble, drain it a bit before spooning it onto the sliders so they don't fall apart.
- You can make the jackfruit filling up to a day ahead and reheat it gently in a skillet or microwave.
- Toast those buns lightly—it keeps them from getting soggy and adds a subtle warmth and crunch.
Save These sliders have become my go-to when I need to feed people something that feels casual and fun but also happens to be completely plant-based. There's something satisfying about watching someone bite into one, barbecue sauce running down their chin, and realizing they're eating vegan food without it feeling like a sacrifice.
Recipe FAQs
- → How do I prepare the jackfruit for shredding?
Drain and rinse canned jackfruit, then use your hands or forks to shred the pieces, removing any tough cores or seeds for a tender texture.
- → What spices enhance the BBQ flavor?
Smoked paprika, ground cumin, chili powder, black pepper, and a touch of salt work together to create a deep, smoky, and slightly spicy profile.
- → Can I make the coleslaw ahead of time?
Yes, prepare the coleslaw in advance and refrigerate it to allow flavors to meld, keeping it fresh and crisp.
- → Are there suitable alternatives to jackfruit?
Shredded oyster mushrooms can be used as a substitute, offering a similar texture and absorbing the barbecue sauce well.
- → How can I add extra smokiness to the dish?
A few drops of liquid smoke added to the barbecue sauce or during cooking can elevate the smoky aroma and taste.
- → What sides pair well with these sliders?
Sweet potato fries or a crisp cucumber salad complement these sliders beautifully, balancing smoky and fresh flavors.