Print

Amazing Vegan Jackfruit Pulled ‘Pork’ Sliders (12 Servings)

Vegan Jackfruit Pulled ‘Pork’ Sliders

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these delicious vegan jackfruit pulled ‘pork’ sliders, packed with smoky BBQ flavor. They’re a perfect plant-based option for any gathering.

Ingredients

Scale
  • 2 cans (20 oz each) young green jackfruit in brine, drained and rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup your favorite BBQ sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon liquid smoke (optional)
  • Salt and black pepper to taste
  • 12 slider buns
  • Optional toppings: coleslaw, pickles, sliced red onion

Instructions

  1. Rinse and drain the jackfruit. Remove any tough core pieces and shred the fleshy parts with two forks or your hands.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the shredded jackfruit to the skillet. Cook for 5-10 minutes, stirring occasionally, until it starts to brown slightly.
  5. In a small bowl, whisk together the BBQ sauce, soy sauce, apple cider vinegar, smoked paprika, and liquid smoke (if using).
  6. Pour the BBQ sauce mixture over the jackfruit in the skillet. Stir to coat evenly.
  7. Bring 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.
  8. Season with salt and black pepper to taste.
  9. Toast the slider buns.
  10. Spoon the pulled jackfruit mixture into the toasted slider buns.
  11. Add your favorite toppings like coleslaw, pickles, or sliced red onion.

Notes

  • Ensure you use young green jackfruit in brine or water, not ripe jackfruit in syrup.
  • Adjust the BBQ sauce and seasonings to your preference.
  • This mixture can be made ahead of time and reheated.

Nutrition