Save This hearty Applewood BBQ Jackfruit Slider recipe transforms humble canned jackfruit into a meaty, smoky plant-based delight that even dedicated carnivores will devour. The tender jackfruit simmered in rich applewood barbecue sauce creates a convincing meat alternative that delivers all the satisfaction of traditional pulled pork but in a completely vegan package.
I first created these sliders for a summer barbecue where half the guests were vegan and the other half were dedicated meat lovers. To my amazement, the jackfruit sliders disappeared faster than the traditional pulled pork version I made alongside them. Since then, they've become my go to crowd pleaser for gatherings of all kinds.
Ingredients
- 2 cans young green jackfruit in brine: Choose jackfruit in water or brine rather than syrup for a savory application. Look for "young" or "green" on the label for best texture.
- 1 tablespoon olive oil: A quality olive oil adds richness to the base of the dish. You could substitute avocado oil for a more neutral flavor.
- 1 small yellow onion: Sweet yellow onions caramelize beautifully and provide the foundation of flavor. Red onions work too but have a sharper taste.
- 2 cloves garlic: Fresh garlic provides aromatic depth that powdered simply cannot match. Choose firm, tight heads for maximum flavor.
- 1 cup applewood smoked barbecue sauce: The star ingredient that gives these sliders their distinctive flavor. Look for a sauce with applewood smoke notes and not too much sweetness.
- 2 teaspoons smoked paprika: This adds essential smoky depth. Spanish smoked paprika provides the most authentic flavor.
- 1 teaspoon ground cumin: Adds earthy warmth that complements the smokiness perfectly. Toast whole seeds and grind fresh for maximum impact.
- Salt and black pepper: These enhance all the other flavors. Use kosher salt for easier control over seasoning.
- 6 slider buns: Choose soft, fresh buns that will soak up the sauce without falling apart. Brioche style adds richness.
- Cabbage and carrots for slaw: Fresh, crisp vegetables provide crucial textural contrast to the tender jackfruit.
- Vegan mayonnaise: Creates a creamy slaw base. Select a high quality brand that doesn't have an artificial aftertaste.
- Apple cider vinegar: Adds brightness and acidity to balance the rich BBQ flavors. Raw unfiltered vinegar has the most complex flavor.
- Maple syrup: Just a touch sweetens and rounds out the slaw dressing. Real maple syrup has superior flavor to artificial alternatives.
Instructions
- Prepare the Jackfruit:
- Drain and rinse the canned jackfruit thoroughly to remove any brine flavor. Using your hands or two forks, pull apart the jackfruit pieces into shreds, examining carefully for any tough core pieces or seeds which should be removed. The texture should resemble pulled meat when properly shredded. This careful preparation ensures the jackfruit will have the perfect consistency in the final dish.
- Create the Flavor Base:
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and begins to soften. The onions should not brown at this stage but rather sweat and release their sweet flavors into the oil.
- Add Aromatics:
- Add the minced garlic to the softened onions and cook for exactly one minute, stirring constantly to prevent burning. You'll know it's ready when the garlic becomes intensely fragrant but hasn't taken on any color. This brief cooking releases the garlic's essential oils without developing bitterness.
- Incorporate the Jackfruit and Spices:
- Add the shredded jackfruit to the skillet along with the smoked paprika, cumin, black pepper, and salt. Stir thoroughly to coat the jackfruit with the spice mixture and cook for 2 to 3 minutes. This dry heat helps the jackfruit absorb the spices and begins to develop deeper flavor before adding the sauce.
- Simmer in Sauce:
- Pour the applewood smoked barbecue sauce over the jackfruit mixture, stirring well to ensure even coating. Reduce the heat to low, cover the skillet, and allow everything to simmer together for 15 minutes, stirring occasionally to prevent sticking. The jackfruit will continue to soften and absorb the smoky flavors during this time.
- Reduce and Caramelize:
- Remove the lid and continue cooking for an additional 5 minutes, stirring frequently. This uncovered cooking allows excess moisture to evaporate, thickening the sauce and creating delicious caramelized edges on some of the jackfruit pieces. These slightly charred bits add authentic barbecue character to the final dish.
- Prepare the Slaw:
- While the jackfruit simmers, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a large bowl until smooth and well combined. Add the shredded cabbage and carrots, tossing thoroughly to ensure every piece is lightly coated with dressing. Let the slaw rest for at least 5 minutes before serving to allow flavors to meld.
- Assemble the Sliders:
- Lightly toast the slider buns if desired for extra texture and to prevent sogginess. Spoon generous portions of the BBQ jackfruit mixture onto each bottom bun, pressing lightly to compact it. Top with a portion of the prepared slaw, add pickles or extra sauce if using, and complete with the top bun. Serve immediately while the contrast between warm jackfruit and cool, crisp slaw is at its peak.
Save Discovering jackfruit was a complete revelation for me. The first time I served these sliders to my brother an avowed meat lover he took three bites before asking what kind of pork I had used. When I revealed it was actually fruit his jaw literally dropped. The texture is remarkably similar to pulled meat when prepared properly and the neutral flavor makes it perfect for absorbing the smoky applewood barbecue notes.
Storage and Make-Ahead Tips
The jackfruit filling actually improves with time as the flavors continue to develop and meld. You can prepare the BBQ jackfruit up to three days ahead and store it in an airtight container in the refrigerator. When ready to serve, gently reheat in a covered skillet with a splash of water or additional barbecue sauce to prevent drying out.
For the slaw, I recommend making it no more than a few hours before serving. If you need to prepare it further in advance, keep the dressing separate from the vegetables until about 30 minutes before serving time. This prevents the cabbage from becoming soggy while still allowing enough time for the flavors to develop.
These sliders also freeze surprisingly well. Portion the cooled jackfruit filling into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. I like to make a double batch specifically to freeze half for quick weeknight meals when time is short.
Creative Variations
While the classic version with slaw is hard to beat, these sliders welcome creative adaptations. For a Southern twist, top with a spoonful of vegan coleslaw and a slice of dill pickle. Add a Tex-Mex spin by incorporating some ground cumin and chili powder into the jackfruit mixture, then topping with avocado slices and pickled jalapeños.
The filling isn't limited to sliders either. Use it to stuff baked potatoes, as a pizza topping, in quesadillas, or wrapped in large tortillas for BBQ jackfruit burritos. I've even used leftover filling to create an amazing BBQ jackfruit mac and cheese by stirring it into my favorite vegan cheese sauce and pasta.
For a lower-carb option, serve the BBQ jackfruit in lettuce cups or over a bed of cauliflower rice. The versatility of this recipe makes it a true kitchen staple that can be reimagined in countless ways.
Jackfruit Buying Guide
If you're new to cooking with jackfruit, navigating the options can be confusing. For savory recipes like these sliders, always choose young green jackfruit packed in water or brine, never in syrup. The syrup-packed variety is ripe jackfruit, which has a sweet, tropical flavor completely unsuitable for BBQ applications.
Most Asian markets carry canned jackfruit at excellent prices, but it's becoming increasingly available in conventional supermarkets and health food stores. Some brands contain pieces with more core sections than others. While these firmer pieces can be removed, they actually provide a pleasant textural contrast when properly cooked. Don't discard them automatically.
Fresh jackfruit is also an option if it's available in your area, but it's significantly more labor-intensive to prepare. The fresh fruit contains a sticky latex that makes handling challenging, and separating the young pulp from the massive fruit requires time and practice. For most home cooks, canned jackfruit remains the practical choice.
Save These sliders are a flavor-packed and satisfying vegan alternative to traditional BBQ. Serve them at your next gathering for a delicious surprise that will have everyone asking for the recipe.
Recipe FAQ
- → What type of jackfruit is best for these sliders?
Use young green jackfruit in brine for the best texture that mimics pulled meat. Rinse and drain well.
- → Can the BBQ sauce be made from scratch?
Yes, homemade barbecue sauce works great. Choose an applewood smoked base for authentic flavor.
- → How can I make these gluten-free?
Use gluten-free slider buns and check all sauce and condiment labels to avoid hidden gluten.
- → What are good side dishes for jackfruit sliders?
Sweet potato fries, green salad, or classic coleslaw are delicious accompaniments to these sliders.
- → How do I store leftover jackfruit filling?
Store the jackfruit filling in an airtight container in the fridge for up to three days. Reheat gently before serving.
- → Is the slaw necessary for serving?
The crisp slaw adds texture and fresh tang, but you can serve sliders without it or substitute another topping.