BBQ Jackfruit Pulled Pork Sliders (Gluten-Free, Vegan)

jackfruit sliders

Meat eaters and non-meat eaters rejoice! Mouth-watering BBQ Pulled Pork Jackfruit Sliders pairs with a crunchy coleslaw topping. This recipe is versatile, comforting and packed with flavor. With just a few ingredients, you can mix up your summer barbecue with a vegan and gluten-free favorite!

For this recipe, you'll need jackfruit in water. It's important to drain and shred your jackfruit either with your hands or with a fork to achieve a pork-like consistency. Then, you'll simply mix with seasonings and BBQ sauce. No homemade sauce needed! Just use your favorite and ensure it is gluten-free and vegan if you are cooking with dietary restrictions. 

The coleslaw is just as easy to make. You can buy shredded cabbage and carrots at the store or you can shred it yourself by thinly slicing the cabbage and grating your carrots. Or, if you want to make it even easier, buy a coleslaw mix. Next, you'll mix mayo with dijon mustard and apple cider vinegar. The vinegar helps to break down the cabbage fibers and create a softer bite, while mayo makes this coleslaw creamy and fatty. Dijon adds the necessary tang to every good coleslaw. If you're vegan, use your favorite vegan mayo or use avocado oil.

We're using Bread SRSLY's sourdough rolls for these sliders. They are gluten-free and vegan, yet no one would know it! Forget a gluten-free roll that will have party guests wondering why their bread isn't holding holding together quite right - these rolls do! Plus, the tangy sourdough flavor complements the smokey sweet flavors of the jackfruit. Soft on the inside, crispy golden on the outside, these dinner rolls make for a delicious slider. 

 

This recipe was adapted from The Minimalist Baker
Active time: 20 minutes Total time: 50 minutes | Serves: 8 (2 sliders each)


NUTRITION

Calories: 224
Carbs: 31.8 g
Fiber: 3.0 g
Protein: 1.9 g
Fat: 9.8 g

INGREDIENTS

Jackfruit Sliders

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 (vegan mayo to make this recipe vegan) 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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