If you love smoky BBQ sandwiches but want something plant-based, these Smoky Jackfruit Sliders hit the sweet spot. They have all the pull-apart tenderness of classic pulled pork, but none of the meat.
Young green jackfruit absorbs smoky, tangy BBQ sauce beautifully, creating a sandwich that’s juicy, flavorful, and unbelievably satisfying. Add a crunchy slaw and soft slider buns, and you’ve got a mini masterpiece perfect for game day, cookouts, or casual lunches.
The secret lies in canned young jackfruit in brine, not syrup. When cooked and shredded, it mimics pulled meat with its fibrous texture. As it simmers in your favorite BBQ sauce, it soaks up all the smoky, sweet, and tangy notes you crave from slow-cooked barbecue.
Meanwhile, using a cast-iron skillet helps develop light caramelization on the jackfruit edges, adding that authentic “grilled” flavor without needing a smoker.
Makes 10–12 sliders
2 cans young green jackfruit in brine (20 oz each, drained and rinsed)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
¾ cup BBQ sauce (smoky or spicy style)
1 tablespoon apple cider vinegar
½ teaspoon smoked paprika
¼ teaspoon chili powder
Salt and pepper, to taste
10–12 slider buns, toasted
For the Slaw:
1 cup shredded cabbage
½ cup shredded carrots
2 tablespoons vegan mayo
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Salt and black pepper, to taste
First, drain and rinse the jackfruit well. Pat it dry with paper towels.
Use your hands or a fork to pull apart the jackfruit pieces into shreds, removing any seeds or tough core sections.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add onion and garlic, cooking until soft and fragrant, about 3 minutes.
Next, add the shredded jackfruit to the skillet. Sprinkle in smoked paprika, chili powder, salt, and pepper.
Sauté for 5–6 minutes, allowing the edges to brown slightly for flavor.
Pour in BBQ sauce and apple cider vinegar. Stir well to coat every strand of jackfruit.
Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally.
As a result, the jackfruit becomes tender, smoky, and deeply flavored.
Meanwhile, in a bowl, mix cabbage, carrots, vegan mayo, mustard, vinegar, salt, and pepper.
Stir until creamy and evenly coated. Keep refrigerated until serving.
Toast your slider buns lightly for a golden edge.
Pile a generous spoonful of BBQ jackfruit onto each bun, top with crunchy slaw, and cap it with the top bun.
For extra flavor, brush the buns with melted vegan butter and sprinkle sesame seeds before toasting.
Spicy Kick: Add hot sauce or extra chili powder to the BBQ sauce.
Sweet BBQ: Use honey-style vegan BBQ sauce or add a touch of maple syrup.
Asian Fusion: Mix in soy sauce, ginger, and hoisin for a Korean BBQ vibe.
Hawaiian Style: Top with grilled pineapple slices for a tropical twist.
Refrigerate leftover jackfruit in a sealed container for up to 4 days.
Freeze for up to 2 months. Thaw overnight in the fridge.
Reheat in a skillet over low heat with a splash of water to keep it juicy.
Slaw: Best made fresh or stored up to 1 day in the fridge.
Using jackfruit in syrup – always choose young green jackfruit in brine.
Skipping the browning step – it’s key to achieving BBQ depth of flavor.
Over-saucing early – simmer first, then add more sauce at the end if needed.
Cold buns – always toast or warm your buns for texture and taste.
Jackfruit mimics pulled pork texture beautifully
Easy to make with pantry ingredients
Smoky, tangy, and sweet flavors balance perfectly
100% plant-based yet deeply satisfying
Great make-ahead option for parties or meal prep
These Smoky Jackfruit Sliders prove that plant-based BBQ can be just as bold, juicy, and craveable as the real thing. Whether you serve them at a weekend cookout or as a weekday lunch, they deliver that irresistible combo of smoky heat, soft buns, and creamy slaw crunch in every bite.
Grab a napkin — and get ready for your new favorite vegan slider.