BBQ Jackfruit Sliders (Printable Version)

Tender jackfruit in smoky barbecue sauce served on small buns with tangy coleslaw for a flavorful meal.

# What You'll Need:

→ Jackfruit Filling

01 - 2 cans (20 oz / 560 g each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 milliliters vegan barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground cumin
09 - ½ teaspoon chili powder
10 - ¼ teaspoon black pepper
11 - ½ teaspoon salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 grams coleslaw mix, pre-shredded or homemade
14 - 2 tablespoons vegan mayonnaise
15 - 1 teaspoon apple cider vinegar
16 - ½ teaspoon maple syrup
17 - Salt and pepper, to taste

# How-To Steps:

01 - In a bowl, combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix thoroughly, cover, and refrigerate until serving.
02 - Using hands or two forks, shred the jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent, then add garlic and cook for 1 minute.
04 - Add shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt to the skillet. Stir to coat evenly.
05 - Incorporate tomato paste and barbecue sauce, mixing thoroughly. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and cook for an additional 5 to 10 minutes to evaporate excess moisture and concentrate flavors.
07 - Toast slider buns if desired. Spoon generous portions of jackfruit mixture onto buns and top with prepared coleslaw.
08 - Serve immediately while warm.

# Tips for Success:

01 -
  • Jackfruit shreds into surprisingly convincing pulled meat texture, making skeptics ask for seconds before they realize it's plant-based.
  • The whole thing comes together in under an hour, perfect for weeknight dinners when you want something that tastes like it took all day.
  • These sliders are endlessly shareable—they work for casual gatherings, potlucks, or just when you're craving something bold and smoky.
02 -
  • Don't skip rinsing the jackfruit thoroughly—any leftover brine will make your filling taste off and watery.
  • The magic happens in those last 5-10 minutes when the liquid evaporates; rushing this step means mushy jackfruit instead of tender, saucy perfection.
03 -
  • Make the coleslaw ahead of time—it actually tastes better the next day as the flavors meld and everything gets more tender and tangy.
  • If your barbecue sauce is thin or too sweet, reduce it in a separate pan before mixing it with the jackfruit so you get concentrated flavor without excess liquid.
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