Plant-Based BBQ Jackfruit Sliders

Plant-Based BBQ Jackfruit Sliders

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

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)


  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.

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