If you have never cooked with jackfruit before, this recipe is about to completely change your life.
These BBQ Jackfruit Sliders are smoky, saucy, tender, and piled high on soft toasted slider buns with a crisp, tangy homemade slaw on top.
They are completely plant-based, naturally vegan, and I promise you that even the most committed meat eaters at your table will go back for seconds without even thinking about it.
I have served these at barbecues, game days, and casual dinner parties and they disappear every single time.
The best part? They are incredibly easy to make. Jackfruit basically does all the work for you. A little seasoning, a good barbecue sauce, some time in the pan or the crockpot.
You have the most convincing pulled-style filling you have ever tasted from a tin of fruit.
What Is Jackfruit and Why Does It Work So Well?
Jackfruit is a large tropical fruit native to South and Southeast Asia. When it is ripe it is sweet and fruity — but young, unripe jackfruit (which is what you want for this recipe) is almost completely flavourless with a dense, fibrous texture that breaks apart into strands when cooked and shredded.
That neutral flavour means it absorbs whatever sauce or seasoning you cook it in completely, and the texture is genuinely uncanny.
You can find canned young green jackfruit in brine or water at most large supermarkets, health food stores, or online.
Make sure you buy it in brine or water — not in syrup — or it will be sweet and completely wrong for this recipe. Drain it, rinse it, and it is ready to go.
Ingredients You Will Need
For the BBQ Jackfruit:
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
- 1½ cups barbecue sauce, divided
- ½ cup vegetable broth
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
For the Slaw:
- 3 cups coleslaw mix (shredded green cabbage and carrot)
- ⅓ cup vegan mayonnaise or regular mayo
- 1 tbsp apple cider vinegar
- 1 tsp sugar or maple syrup
- Salt and pepper to taste
To Assemble:
- 12 slider buns or Hawaiian sweet rolls
- 2 tbsp vegan butter or regular butter, melted
- ½ tsp garlic powder
- Extra barbecue sauce to serve
- Optional toppings: sliced pickles, sliced red onion, fresh cilantro
How To Make BBQ Jackfruit Sliders
Step 1 — Prep the jackfruit
Drain and rinse the canned jackfruit well. Pat it dry with a paper towel. Use your hands or a fork to break apart any large chunks, pulling the fibrous pieces apart so they start to resemble shredded meat. Remove any tough core pieces or seeds — they are edible but the texture is a bit different. Set aside.
Step 2 — Cook the aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until softened and slightly golden. Add minced garlic and cook for 1 minute until fragrant.
Step 3 — Season the jackfruit
Add the shredded jackfruit to the skillet. Sprinkle smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper over the top. Stir and cook for 3–4 minutes until the jackfruit is coated in the spices and starts to get a little colour.
Step 4 — Add the sauce and simmer
Pour in the vegetable broth and 1 cup of barbecue sauce. Stir everything together and bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
Step 5 — Shred and finish
Use two forks or a potato masher to pull and shred the jackfruit directly in the pan into thin, stringy strands. This is the fun part — it is incredibly satisfying. Add the remaining ½ cup of barbecue sauce, stir to coat, and cook uncovered for another 5 minutes until the sauce thickens and clings to every strand. Taste and adjust seasoning.
Step 6 — Make the slaw
While the jackfruit simmers, combine the coleslaw mix, mayo, apple cider vinegar, and sugar in a bowl. Toss until everything is evenly coated. Season with salt and pepper. Refrigerate until ready to serve — it gets better the longer it sits.
Step 7 — Toast the buns
Slice the slider buns in half. Mix melted butter with garlic powder and brush it over the cut sides. Toast in a dry skillet over medium heat or under the broiler for 1–2 minutes until lightly golden. This step is non-negotiable — toasted buns make everything better and stop them going soggy.
Step 8 — Assemble
Pile a generous heap of BBQ jackfruit onto each bottom bun. Top with a good spoonful of slaw. Add pickles or sliced red onion if using. Close the sliders, press down gently, and serve immediately with extra barbecue sauce on the side.
Slow Cooker / Crockpot Option
If you want an even more hands-off version, the slow cooker works beautifully for this recipe.
Add the drained and prepped jackfruit, diced onion, garlic, all the spices, vegetable broth, and 1 cup of barbecue sauce to the slow cooker. Stir to combine. Cook on low for 6–8 hours or high for 3–4 hours. When done, use two forks to shred the jackfruit directly in the pot, stir in the remaining ½ cup of barbecue sauce, and cook uncovered on high for 20 minutes to let the sauce thicken. Switch to the warm setting and serve straight from the pot.
Tips for the Best BBQ Jackfruit Sliders
Always buy jackfruit in brine or water, never in syrup. Sweet jackfruit will not work for a savoury BBQ filling.
Rinse the jackfruit very well after draining — canned jackfruit can have a slightly metallic smell straight from the tin that disappears completely once rinsed.
Do not rush the shredding step. The more you work the jackfruit with your forks, the better the texture gets. You want thin, stringy strands — not big chunks.
Use a smoky barbecue sauce for the best flavour. The smokiness is what really sells the whole pulled-style experience.
Make the slaw ahead of time and let it chill in the fridge while the jackfruit cooks. Even 15 minutes of resting time makes a noticeable difference to the flavour and texture.
Toast your buns every single time. A warm, slightly crispy bun holds everything together and adds an extra layer of texture that makes the whole slider significantly better.
What to Serve with BBQ Jackfruit Sliders
These sliders are a complete meal on their own but they pair beautifully with sweet potato fries, regular fries, a simple green salad, corn on the cob, baked beans, or potato salad. For a full party spread, set everything out buffet-style with extra toppings and let everyone build their own.
Make-Ahead and Storage
The BBQ jackfruit filling keeps in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat with a splash of vegetable broth, or in the microwave covered with a damp paper towel.
The slaw keeps in the fridge for up to 2 days — store it separately and always add it to the sliders fresh.
To freeze, cool the jackfruit completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Always assemble the sliders just before serving. Pre-assembled sliders go soggy fast.
