Enjoy these delicious BBQ Jackfruit Sliders, a perfect vegan alternative for your next BBQ or game day. They offer a satisfying pulled pork texture with a tangy BBQ flavor.
Author:Ben Androshov
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:12 sliders
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
Scale
2 cans (20 ounce each) young green jackfruit in brine, drained and rinsed
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 cup BBQ sauce
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and black pepper to taste
12 slider buns
Optional toppings: coleslaw, pickles, jalapeƱos
Instructions
Drain and rinse the jackfruit. Remove any tough core pieces and seeds. Shred the jackfruit with two forks or your hands.
Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Add the shredded jackfruit to the skillet. Cook for 5-7 minutes, stirring occasionally, until it begins to brown slightly.
Stir in the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, and chili powder. Mix well to coat the jackfruit.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the sauce.
Season with salt and black pepper to taste.
Toast the slider buns if desired.
Spoon the BBQ jackfruit mixture onto the bottom halves of the slider buns.
Add your favorite toppings like coleslaw, pickles, or jalapeƱos.
Place the top halves of the buns on top. Serve immediately.
Notes
Ensure you use young green jackfruit in brine, not ripe jackfruit in syrup, for a savory flavor.
Adjust the BBQ sauce and seasonings to your preference.
Leftover BBQ jackfruit can be stored in an airtight container in the refrigerator for up to 3 days.