Plant-Based BBQ Jackfruit Sliders

BBQ Pulled Jackfruit Sliders with Que Queen's Jammin' Reduced Sugar BBQ Sauce

Ingredients:

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

For Assembly:

• 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)

Instructions:

1. Season the Jackfruit: Drain and rinse the jackfruit. Sprinkle with salt and pepper.

2. Sauté the Veggies: In a large pot, sauté the sliced onion and minced garlic until translucent.

3. 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.

4. Shred the Jackfruit: Once cooked, shred the jackfruit using two forks to mimic pulled chicken.

5. Prepare the Sauce: In a bowl, combine Que Queen's BBQ Sauce, apple cider vinegar, smoked paprika, and garlic powder.

6. 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.

7. Prep the Buns: While the jackfruit is simmering, lightly toast the slider buns.

8. 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.

9. Serve and Woo: Place the top half of the bun on each slider and serve immediately.