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Sloppy BBQ Jackfruit Sliders with Slaw, Sriracha Mayo & Pickles

Chad Sarno
These smoky, tangy jackfruit sliders are the ultimate plant-based comfort food. Piled high with BBQ jackfruit, crisp slaw, zesty pickles, and a drizzle of sriracha mayo, they’re perfect for any gathering or indulgent meal at home!
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Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 4 kcal

Equipment

  • Sauté pan or skillet
  • Mixing Bowl
  • Wooden Spoon or Spatula
  • knife and cutting board
  • Mandolin (optional, for shaving cabbage finely)
  • Small whisk (for mixing Sriracha mayo)
  • Citrus juicer (for lime juice)
  • Serving platter or individual plates for sliders

Ingredients
  

Jackfruit Filling:

  • 31/2 cups green jackfruit (from a pouch or can), drained and rinsed
  • 3 tbsp olive oil, divided
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup smoky BBQ sauce (store-bought or homemade)
  • 1 tbsp sriracha sauce
  • 1/4 cup vegetable stock
  • 1/2 cup chopped fresh cilantro

Quick Slaw:

  • 3 cups finely shaved green cabbage
  • 1/2 lime, juiced
  • 1 tbsp olive oil
  • 1/4 cup chopped fresh cilantro
  • Sea salt and black pepper, to taste

Assembly:

  • 8 slider-size buns, toasted if desired
  • 1 cup thin dill pickle rounds
  • 1/2 cup sriracha mayo

Instructions
 

Prepare the Jackfruit Filling:

  • Cut the inner cores of the jackfruit into strips (they don’t shred like the rest of the fruit).
  • Heat 2 tbsp of olive oil in a sauté pan over medium heat. Add the onion and cook until lightly browned, 4-6 minutes.
  • Add the jackfruit and cook, stirring occasionally, for another 4-6 minutes until browned. Add the garlic in the final 2 minutes of cooking.
  • Stir in BBQ sauce, sriracha, and vegetable stock. Bring to a simmer, then reduce the heat to medium-low and cook until the mixture thickens slightly, about 8 minutes. Stir occasionally to prevent sticking.
  • Once the jackfruit mixture is thick but still saucy, stir in ¼ cup of cilantro and remove from heat.

Make the Quick Slaw:

  • Toss the shaved cabbage with lime juice, 1 tbsp olive oil, and the remaining ¼ cup cilantro.
  • Season with salt and pepper to taste, adjusting seasoning as needed.

Assemble the Sliders:

  • Spoon a generous amount of the BBQ jackfruit onto the bottom half of each bun.
  • Top with a scoop of slaw, a few pickle slices, and a drizzle of sriracha mayo.
  • Close the sliders with the top bun and serve immediately.

Notes

Nutrition

Calories: 4kcalCarbohydrates: 0.3gProtein: 0.04gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.2gSodium: 176mgPotassium: 6mgFiber: 0.1gSugar: 0.2gVitamin A: 44IUVitamin C: 2mgCalcium: 1mgIron: 0.03mg
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