Save I discovered jackfruit by accident at a farmers market, intrigued by this strange bumpy fruit I'd never seen before. When I learned it shreds into pulled meat-like strands, I knew exactly what I had to do. That first attempt at vegan sliders was messy and imperfect, but when I bit into one and tasted that smoky, tangy filling, something clicked. Now these little sandwiches are my go-to when friends are coming over and I want to prove that plant-based cooking can be just as satisfying as the real thing.
I'll never forget serving these at a casual Sunday gathering last summer. My neighbor took one bite and asked what restaurant I'd ordered from, then looked genuinely surprised when I told her every ingredient came from her local grocery store. Watching people's faces light up when they realize it's vegan never gets old.
Ingredients
- Young green jackfruit in brine (2 cans): This is the star of the show, and it needs to be green and packed in brine or water, not syrup. The texture mimics pulled pork perfectly when shredded with forks.
- Olive oil: A generous tablespoon helps sauté the aromatics and keeps everything from sticking.
- Yellow onion and garlic: These build the flavor foundation, so don't skip mincing them fine.
- Barbecue sauce (1/2 cup): This is where the magic happens. Pick a good vegan brand you actually enjoy eating.
- Tomato paste: One tablespoon deepens the richness and adds umami that makes the filling taste more complex.
- Smoked paprika, cumin, and chili powder: These spices create that smoky, warm flavor profile that makes everyone think there's meat involved.
- Vegan slider buns: Toast them if you have time for a little textural contrast.
- Coleslaw mix with vegan mayo dressing: The cool, crunchy slaw cuts through the richness and adds brightness.
Instructions
- Prep your slaw ahead:
- Toss the coleslaw mix, vegan mayo, apple cider vinegar, maple syrup, salt, and pepper in a bowl and let it sit in the fridge. This gives the flavors time to meld and keeps everything crisp until you're ready to assemble.
- Shred the jackfruit:
- Drain and rinse those cans thoroughly, then use two forks or your hands to pull apart the jackfruit pieces, discarding any tough cores or seeds. It should look shaggy and pulled, kind of like you're making the world's easiest carnitas.
- Sauté your aromatics:
- Heat olive oil in a large skillet over medium heat and cook the onion until it's soft and turning golden, about 3 to 4 minutes. Add the garlic and let it get fragrant for just a minute.
- Toast the spices:
- Add the shredded jackfruit and all the dry spices to the skillet, stirring everything together so the jackfruit gets coated in those smoky, warm flavors. This only takes a minute or two, but it wakes up the spices.
- Build the sauce:
- Stir in the tomato paste first, breaking it up so it distributes evenly, then pour in your barbecue sauce. Mix it all together until the jackfruit is well coated.
- Simmer low and slow:
- Cover the skillet, reduce the heat to low, and let it bubble gently for about 20 minutes, stirring every few minutes. The jackfruit will absorb the sauce and start tasting less raw.
- Reduce the liquid:
- Uncover the skillet and cook for another 5 to 10 minutes, letting excess moisture evaporate so the filling becomes more concentrated and clings to the jackfruit instead of pooling at the bottom. You'll notice the aroma getting richer.
- Assemble and serve:
- Toast your buns if you want, pile on generous spoonfuls of jackfruit, top with coleslaw, and eat them while everything is still warm.
Save There was a moment during that summer gathering when I saw my meat-eating uncle going back for a second slider, and he didn't even realize what he was eating until someone mentioned it. That's when I understood these aren't just a vegan recipe, they're a bridge.
Why Jackfruit Works So Well
Jackfruit has this naturally stringy texture that breaks apart into fibers when you shred it, mimicking the way pulled pork shreds. Unlike tofu or tempeh, it doesn't need marinating or special preparation to take on flavors, because it already has a mild, almost neutral taste. It absorbs the barbecue sauce and spices like a sponge, so every bite tastes intentional and delicious rather than like something trying too hard to be meat.
Making This Your Own
The beauty of this recipe is how flexible it is. If you prefer a tangier flavor, use less barbecue sauce and add extra apple cider vinegar to the filling. Want it spicier, add cayenne or hot sauce. You can even swap the coleslaw for pickled red onions, fresh cilantro, or crispy fried onions depending on what sounds good. The jackfruit is just a canvas waiting for whatever flavors appeal to you.
Serving and Storage Ideas
These sliders are best served warm and fresh, but you can make the filling ahead and reheat it gently in a skillet or microwave whenever you're ready to assemble. The coleslaw keeps in the fridge for a few days, and leftover filling lasts about three days as well. They pair beautifully with sweet potato fries, a crunchy cucumber salad, or even grilled corn.
- If you want extra smokiness, stir in a few drops of liquid smoke when you add the barbecue sauce.
- For a different texture, substitute shredded oyster mushrooms for some or all of the jackfruit.
- Toast your buns in a dry skillet for just a minute to add a little crunch that contrasts perfectly with the tender filling.
Save These sliders taught me that the best plant-based cooking doesn't pretend to be something it's not, it just shows up confidently and lets the flavors speak for themselves. Serve them to anyone and watch what happens.
Recipe FAQ
- → How do you prepare jackfruit for cooking?
Drain and rinse canned young green jackfruit, then shred pieces by hand or with forks, removing any tough cores for a tender texture.
- → What spices enhance the jackfruit flavor?
Smoked paprika, ground cumin, chili powder, and black pepper add depth and a smoky, slightly spicy profile to the jackfruit.
- → How is the coleslaw dressing made?
The coleslaw combines shredded cabbage with vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper for a tangy, slightly sweet topping.
- → Can I add extra smokiness?
Yes, a few drops of liquid smoke added to the barbecue sauce boost the smoky aroma and flavor.
- → What are good side dishes for these sliders?
They pair well with sweet potato fries or a crisp cucumber salad for a balanced meal.