Grilled BBQ Jackfruit Sliders
Young green jackfruit brings a pulled-pork-style texture with a useful fiber boost, while crisp cabbage slaw keeps the sliders bright instead of heavy. I cook the jackfruit in a cast-iron skillet on…
Ingredients
- 2 (20-ounce) cans young green jackfruit in water, drained
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 1/4 teaspoons kosher salt, divided
- 1 1/4 cups barbecue sauce
- 2 tablespoons apple cider vinegar, divided
- 1/2 cup vegan mayonnaise
- 14 ounces bagged coleslaw mix
- 12 count vegan slider buns
Instructions
- Set a large rimmed baking sheet beside your work area and drain the jackfruit thoroughly. Rinse it under cool water to remove excess brine, then pat it dry with a clean towel; a dry surface helps the fruit sear rather than steam. Trim away any tough central cores and remove the hard seed pods, keeping the tender leafy pieces.
- Use your fingers or two forks to pull the jackfruit into irregular shreds about 1/2 inch wide. A few small chunks are welcome because they give the finished filling a more convincing pulled texture. Toss the shreds in a bowl with 1 tablespoon of olive oil, the smoked paprika, and 1/2 teaspoon of kosher salt, coating every piece.
- Make the slaw before lighting the grill so it has time to soften slightly. In a medium bowl, whisk the vegan mayonnaise with 1 tablespoon of apple cider vinegar and 1/4 teaspoon of kosher salt until smooth, then fold in the coleslaw mix. Refrigerate the slaw while the jackfruit cooks; it should look lightly coated, not soupy.
- Prepare a two-zone grill for medium-high heat, about 400 to 425°F. For a gas grill, heat all burners and then turn one side to low; for charcoal, bank the coals to one side. Place a 12-inch cast-iron skillet over the cooler side for 3 to 4 minutes to preheat gradually, which reduces the chance of scorching the sauce later.
- Add the remaining 1 tablespoon of olive oil and the sliced red onion to the skillet. Cook over indirect medium heat for 6 to 8 minutes, stirring every 2 minutes, until the onion is soft, lightly browned, and fragrant rather than charred. If it begins catching, move the skillet farther from the coals or reduce the gas burner.
- Stir the seasoned jackfruit into the softened onion and cook uncovered for 8 to 10 minutes, stirring occasionally. The jackfruit is ready for sauce when its edges look dry and lightly browned and the skillet smells smoky and savory; if the pieces release a lot of water, continue cooking until the liquid evaporates.
- Pour in 1 cup of the barbecue sauce and the remaining 1 tablespoon of apple cider vinegar, stirring until every shred is coated. Move the skillet to the indirect side, cover the grill, and cook for 8 to 10 minutes. Stir once halfway through; the sauce should thicken enough to cling to the jackfruit, while the mixture remains moist and spoonable.
- Taste the filling carefully and adjust with the remaining 1/2 teaspoon of kosher salt or a little more vinegar if the barbecue sauce tastes flat. For darker grilled edges, uncover the skillet and move it over direct medium heat for 1 to 2 minutes, stirring continuously; stop as soon as you see browned tips, because sugary sauce can burn quickly.
- Brush the cut sides of the slider buns with a thin layer of the remaining barbecue sauce. Place them cut-side down over direct medium heat for 30 to 60 seconds, watching closely, until the edges are toasted and faint grill marks appear. Remove them immediately so the soft centers do not dry out.
- Let the jackfruit rest in the skillet for 3 minutes with the grill off; this gives the sauce time to settle and makes the filling easier to mound. Fill the toasted buns with about 1/3 cup jackfruit each, top with a small handful of chilled slaw, and serve hot with extra barbecue sauce at the table.
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