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BBQ Jack Sliders

Yields1 Serving

 2 12 oz cans young green Jack fruit, drained
 ½ tsp vegan Worcestershire
 2 tbsp ACV
 ½ tsp onion powder
 2 dashes garlic powder
 4 dashes Colgin liquid smoke
 1 tsp coconut oil (or use nonstick pan for WFPB)
 1 cup BBQ Sauce
 ¼ cup ACV
 1 tsp red pepper flake or sriracha (optional!)
for serving
 810 vegan slider rolls
 2 tsp creamy vegan coleslaw

Combine all ingredients aside from Coconut Oil (and those listed under "Sauce") into a bowl. Add drained Jack fruit and let sit for at least 10m to marinate.


Saute for 5 minutes on MED-HIGH in the optional Coconut Oil, stirring frequently to avoid too much sticking. You do want some light browning to occur.


As Jackfruit becomes tender, use a potato-masher / wooden spoon to shred in the pan. Continue cooking for a few more minutes while you shred it up!


When "pulled BBQ" appearance is reached, combine "sauce" ingredients (BBQ sauce thinned with ACV) and mix into the Jackfruit - right in the pan is fine. No need for extra dishes, right?


Saute an additional 3-5 minutes. The BBQ should start to caramelize (slightly chewy / crispy /brown spots....yum!).


Remove from heat. Place onto a slider roll and serve top with coleslaw!
For my Tri-Color Coleslaw Recipe Click Here!


Wing It: Jalapeno BBQ sauce is absolutely amazing here! If not available and you like spice like I can add some crushed red pepper flakes or Sriracha into the sauce.