Gluten-Free BBQ Jackfruit Sliders

 

jackfruit sliders

Meat eaters and non-meat eaters rejoice! Mouth-watering BBQ Jackfruit Sliders with a crunchy coleslaw topping. Versatile, comforting and packed with flavor, these scrumptious sliders are an exciting mix-up to a barbecue fan favorite.


This recipe was adapted from The Minimalist Baker.

Active time: 20 minutes Total time: 50 minutes | Serves: 8 (2 sliders each)

INGREDIENTS

 

Jackfruit Sliders

2 bags Bread SRSLY Gluten-Free Sourdough Dinner Rolls

2 14oz cans Native Forest® Organic Original Young Jackfruit

2 tbsp olive oil for cooking

1 cup of your favorite BBQ sauce

1 tsp paprika

1 tsp garlic powder

1 tsp chili power

½ tsp salt

½ tsp pepper

 

Simple Coleslaw:

2 cups shredded cabbage

½ cup shredded carrots

½ cup shredded purple cabbage

(or 3 cups pre-made coleslaw blend)

2 tbsp of your favorite mayonnaise or avocado oil

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

½ tsp salt

½ tsp pepper

 

DIRECTIONS

1. Drain and rinse the jackfruit very well.

2. Remove any hard, large pieces of the jackfruit and begin to shred the remaining pieces with your hands. Continue to remove hard pieces as you come across them until you get a nice shredded consistency (should start to look like pulled pork!)

3. Mix together your jackfruit seasoning (paprika through pepper) and toss with the jackfruit to coat, set aside for cooking. 

4. Whisk together your coleslaw dressing (mayo or oil, apple cider vinegar, mustard, salt and pepper) until well blended and combine with the shredded cabbage and carrots. Cover and place in the fridge to set.  

5. Heat a large saucepan over low-medium heat with 2 tbsp olive oil, and incorporate the seasoned jackfruit. Cook for about 3-4 minutes until fragrant.

6. Add your BBQ sauce and stir to cover the jackfruit entirely. If more sauce is needed, go ahead and add more to your liking — you can also simply thin out the sauce with a little water.

7. Reduce heat to low, cover and let cook for 30 minutes. Stir the jackfruit every five minutes to prevent scorching.

8. After 30 minutes of cooking, taste for doneness by ensuring the jackfruit is tender and the BBQ flavor is incorporated. Add more salt and pepper if desired.

Slice and toast your dinner rolls. Top with jackfruit and coleslaw!

 

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