Pin I stumbled on canned jackfruit by accident while hunting for canned artichokes at a little Asian market downtown. The clerk saw me squinting at the label and said, "Try it like pulled pork." I laughed, skeptical, but grabbed two cans anyway. That evening, I simmered it low with barbecue sauce, and the kitchen filled with a smoky sweetness that made my neighbor knock and ask what I was grilling. When I told her it was fruit, she didn't believe me until she tasted a forkful straight from the pan.
The first time I made these for a backyard hangout, I set out a platter without saying a word about what was inside. Friends piled them high, added extra coleslaw, and devoured them while debating whether I'd smoked the pork myself. When I finally confessed it was jackfruit, one guy paused mid-chew, looked at his slider, then shrugged and grabbed another. That moment told me everything I needed to know.
Ingredients
- Young green jackfruit in brine: This is the magic ingredient, the one that shreds into tender, pull-apart strands and soaks up every bit of smoky sauce you give it.
- Olive oil: A little fat to get the onions soft and sweet, building the flavor base before anything else hits the pan.
- Yellow onion: Finely chopped so it melts into the background, adding a gentle sweetness that balances the tang of the barbecue sauce.
- Garlic: Minced fresh because jarred just doesn't give you that sharp, aromatic punch when it hits the hot oil.
- Barbecue sauce (vegan): The soul of the dish, choose one that's tangy and a little sweet, and make sure it's free of honey or dairy.
- Tomato paste: Concentrates the richness, thickens the sauce, and adds a deep umami note that makes everything taste more serious.
- Smoked paprika: This is where the campfire illusion comes from, a smoky whisper that makes you think you've been tending coals all afternoon.
- Ground cumin and chili powder: Warm spices that add complexity and a gentle heat without overwhelming the sweet barbecue vibe.
- Black pepper and salt: Simple seasoning that wakes everything up and ties the flavors together at the end.
- Vegan slider buns: Soft, pillowy, and just sturdy enough to hold a heap of saucy jackfruit without falling apart in your hands.
- Coleslaw mix: Pre-shredded saves time, but if you have a head of cabbage and a carrot, shred your own for a fresher crunch.
- Vegan mayonnaise, apple cider vinegar, and maple syrup: The holy trinity of quick slaw dressing, creamy, tangy, and just a hint sweet to cool down the smoky heat.
Instructions
- Make the slaw first:
- Toss the coleslaw mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Cover it and tuck it in the fridge so the flavors meld while you work on the jackfruit.
- Shred the jackfruit:
- Drain and rinse the canned jackfruit, then use your fingers or two forks to pull it apart into shreds. Toss any tough cores or seeds you find.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until it turns soft and translucent. Stir in the garlic and let it sizzle for about a minute until fragrant.
- Season the jackfruit:
- Add the shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt to the skillet. Stir everything together so the jackfruit gets coated in spices and starts to soak up the oil.
- Add the sauce:
- Stir in the tomato paste and barbecue sauce, mixing thoroughly until every strand is glossy and coated. Lower the heat, cover the skillet, and let it simmer gently for 20 minutes, stirring now and then.
- Concentrate the flavors:
- Take the lid off and cook for another 5 to 10 minutes, letting the extra liquid bubble away. The jackfruit should look sticky, dark, and deeply flavored.
- Assemble the sliders:
- Toast the slider buns if you like a little crunch, then pile on generous scoops of BBQ jackfruit and top with a tangle of cold, creamy slaw. Serve them right away while they're warm and messy.
Pin One summer evening, I packed these sliders into a basket and brought them to a friend's porch party. We sat on mismatched chairs under string lights, passing plates and bottles of cold lemonade, and nobody cared that there wasn't any meat. The sliders were gone before the sun set, and someone asked if I'd cater their birthday. I said no, but I did write down the recipe on a napkin and handed it over with barbecue sauce still under my nails.
How to Pick the Right Jackfruit
Always look for young green jackfruit packed in brine or water, not the ripe kind in syrup that's meant for dessert. The young stuff has a neutral flavor and a fibrous texture that shreds beautifully, soaking up whatever sauce you throw at it. I once grabbed the wrong can and ended up with a skillet full of sweet, fruity mush that tasted like a barbecue accident. Check the label twice, and if you can find it fresh at an Asian grocer, even better, though the canned version works perfectly and saves you the labor of breaking down a whole spiky fruit.
Making It Your Own
This recipe is a great starting point, but it's flexible enough to handle your whims and whatever's hiding in your pantry. Swap the barbecue sauce for a tangy mustard-based Carolina style, or go bold with a spicy Korean gochujang glaze. If you want more texture, toss in some sautéed bell peppers or shredded oyster mushrooms alongside the jackfruit. I've added a splash of bourbon to the sauce when I'm feeling fancy, and I've also kept it dead simple with just ketchup, vinegar, and brown sugar when I'm out of store-bought sauce. The sliders don't mind, they're forgiving like that.
Serving and Storage
These sliders are best served warm, straight from the skillet, with the slaw piled high and the buns lightly toasted. If you have leftovers, store the jackfruit and slaw separately in airtight containers in the fridge for up to three days. Reheat the jackfruit gently in a skillet with a splash of water to loosen it up, and it'll taste even better after the flavors have had time to settle. You can also freeze the cooked jackfruit for up to two months, just thaw it overnight in the fridge and warm it up when you're ready to eat.
- Pair these with sweet potato fries, crispy and caramelized, for a full backyard vibe.
- A simple cucumber salad with dill and lemon cuts through the richness and keeps things light.
- Don't forget napkins, lots of them, because these sliders are gloriously messy.
Pin Every time I make these, I'm reminded that the best food doesn't need to be complicated or expensive, it just needs to taste good and make people happy. These sliders do both, and they do it with a can of fruit and a bottle of sauce.
Recipe FAQ
- → How do I prepare the jackfruit for the sliders?
Drain and rinse canned young green jackfruit, then shred it by hand or with forks, removing any tough cores or seeds for a tender texture.
- → What spices enhance the jackfruit flavor?
Smoked paprika, ground cumin, chili powder, black pepper, and salt add smoky, warm, and slightly spicy notes to the jackfruit filling.
- → Can I make the coleslaw ahead of time?
Yes, the vegan coleslaw made with shredded cabbage, vegan mayo, vinegar, and maple syrup can be mixed and refrigerated until serving.
- → What alternatives can I use for jackfruit?
Shredded oyster mushrooms provide a similar texture and absorb the barbecue sauce well as a substitute for jackfruit.
- → How should I serve the sliders for best taste?
Toast the slider buns lightly, spoon the juicy jackfruit mixture onto them, and top with fresh coleslaw for a balanced bite.