25-Minute BBQ Jackfruit Sliders With Pickles
Make BBQ jackfruit sliders in 25 minutes with canned young jackfruit, tangy pickles, and crunchy slaw. A comforting plant-based dinner with pantry staples.
By Nora Bellweather ·
Recipe
25-Minute BBQ Jackfruit Sliders With Pickles
By Nora Bellweather · American
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 20-ounce cans young green jackfruit in water or brine, drained and rinsed
- 2 cups shredded green cabbage
- 2 tbsp vegan mayonnaise
- 1 tbsp apple cider vinegar
- ¼ tsp fine salt
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ¾ cup vegan barbecue sauce
- ¼ cup water
- 8 vegan slider buns, split
- ½ cup dill pickle chips, drained
Method
- 1
Pat the drained, rinsed jackfruit dry with a clean kitchen towel. Pull the pieces into strands with your fingers or two forks, thinly slicing any firm core pieces and crushing the soft seeds with a fork.
- 2
Toss the cabbage, vegan mayonnaise, apple cider vinegar, and salt in a medium bowl until evenly coated; set aside.
- 3
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring frequently, until softened with a few golden edges.
- 4
Stir the garlic and smoked paprika into the onion for 30 seconds, just until fragrant.
- 5
Add the shredded jackfruit and cook uncovered for 5 minutes, stirring occasionally, until visible moisture has evaporated and a few strands begin to brown.
- 6
Stir in the barbecue sauce and water, then reduce the heat to medium. Simmer uncovered for 6–7 minutes, stirring frequently, until the sauce clings to the jackfruit and a spatula drawn across the skillet leaves a trail without watery liquid running into it.
- 7
Divide the hot jackfruit filling among the eight bun bottoms, add the slaw and pickle chips, and cover with the bun tops. Serve immediately.
The story behind it
These BBQ jackfruit sliders pile saucy, shredded jackfruit onto soft buns with crunchy slaw and plenty of pickles. Canned young jackfruit keeps the prep manageable, and a quick skillet simmer gives the filling a thick, glossy coating. Serve two sliders per person with chips, corn, or a bean salad.
Small Sandwiches With Plenty of Texture
Young jackfruit separates into strands that hold barbecue sauce well. Cooking it uncovered before adding the sauce helps remove excess moisture, so the filling stays on the buns instead of soaking through them. Slaw adds crunch, while dill pickles balance the sweetness of the sauce.
Choose the Right Ingredients
- Jackfruit: Buy canned young green jackfruit packed in water or brine. Rinse brined jackfruit thoroughly. Avoid ripe jackfruit packed in syrup; it is sweet and has a different texture. Two 20-ounce cans should yield roughly 18–22 ounces after draining, depending on the brand.
- Barbecue sauce: Choose a thick sauce you already enjoy. Check the label for honey, anchovies, or Worcestershire sauce made with fish. A smoky or tangy sauce works especially well here.
- Slider buns: Look for buns without eggs, dairy, or honey. Many potato rolls and Hawaiian-style rolls contain animal-derived ingredients, so check the package.
- Slaw: Bagged shredded cabbage saves time. A cabbage-and-carrot blend also works. If you prefer to skip vegan mayonnaise, toss the cabbage with the vinegar and 2 teaspoons of olive oil instead.
Make-Ahead and Leftovers
Prepare the filling up to 3 days ahead and refrigerate it in a covered container. Keep the buns, pickles, and slaw separate until serving. The slaw is crunchiest the day it is mixed, though leftovers can be refrigerated for up to 2 days.
Reheat the filling in a skillet over medium-low heat with a splash of water, stirring until steaming hot throughout. Add more water a tablespoon at a time if the sauce becomes too thick. You can also freeze the cooled filling for up to 2 months; thaw it in the refrigerator before reheating.
Frequently Asked Questions
Do I need to remove the jackfruit cores and seeds?
No. The pale cores and soft seeds in canned young jackfruit are edible. Slice the firmer triangular pieces thinly and press the seeds with a fork so everything blends into the shredded filling.
Can I make these sliders gluten-free?
Yes. Use gluten-free vegan slider buns and check that your barbecue sauce is gluten-free. The jackfruit, vegetables, and other ingredients are naturally gluten-free, but packaged products can vary.
How do I stop the buns from getting soggy?
Let the filling cook until there is no loose liquid pooling in the skillet. Drain the pickles well and assemble the sliders just before eating. If packing lunch, carry the filling and toppings separately.
What can I serve alongside them?
Try corn on the cob, potato wedges, or a cucumber salad. Jackfruit is not a substantial protein source, so baked beans or a chickpea salad are useful sides when you want a more filling meal.
Bring the skillet to the table and let everyone build their own sliders. Keep extra pickles nearby for anyone who likes a little more crunch.
