BBQ Pulled Jackfruit Sliders with Que Queen's Jammin' Reduced Sugar BBQ Sauce
For the Pulled Jackfruit:
- 2 cans (20 oz each) young green jackfruit in water, drained and rinsed (remove any hard-core pieces to make for easier shredding)
- Salt to taste
- Black pepper to taste
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
For the Sauce:
- 2 cups Que Queen's Jammin' Reduced Sugar BBQ Sauce
- 2 tbsp apple cider vinegar (optional)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 12-16 slider buns
- Vegan coleslaw recipe (or store-bought)
- 1/4 cup chopped cilantro
- ½ tablespoon lime juice
- ½ teaspoon olive oil
- Sea salt and freshly ground black pepper
- Pickles (optional)
Season the Jackfruit: Drain and rinse the jackfruit. Sprinkle with salt and pepper.
Sauté the Veggies: In a large pot, sauté the sliced onion and minced garlic until translucent.
Cook the Jackfruit: Add the seasoned jackfruit and vegetable broth to the pot. Cover and cook on low heat for 1-2 hours on the stovetop until the jackfruit is tender and easy to shred.
Shred the Jackfruit: Once cooked, shred the jackfruit using two forks to mimic pulled chicken.
Prepare the Sauce: In a bowl, combine Que Queen's BBQ Sauce, apple cider vinegar, smoked paprika, and garlic powder.
Mix and Heat: Add the shredded jackfruit back into the pot and pour the sauce mixture over it. Stir well and simmer for an additional 20-30 minutes on low heat to meld the flavors.
Prep the Buns: While the jackfruit is simmering, lightly toast the slider buns.
Assemble the Sliders: Scoop generous portions of the BBQ pulled jackfruit onto the bottom half of each slider bun. Add a layer of vegan coleslaw and optionally, some pickles.
Serve and Woo: Place the top half of the bun on each slider and serve immediately.