As a veteran vegan food critic who’s seen every “pulled” plant-based riff, I can attest that these Smoky Chipotle BBQ Pulled Jackfruit Sliders stand out in both texture and flavor. Young green jackfruit, slow-simmered until its strands mimic pulled pork, absorbs a robust chipotle barbecue sauce that I craft from toasted spices, smoky chipotles in adobo, and a housemade vinegar-molasses blend. The result is juicy, satisfying, and packed with deep umami—so much that even devoted carnivores in my test kitchen begged for seconds. Tucked into soft mini buns and crowned with a tangy cabbage slaw, these sliders strike the perfect balance between sweet, spicy, and acidic, making them ideal for game-day spreads or casual gatherings.

Why You’ll Love Them

• Authentic “meaty” texture: Properly rinsed and shredded jackfruit achieves tender, stringy strands that soak up sauce beautifully.

• Balanced BBQ sauce: Smoky chipotle heat is tempered by brown sugar and brightened with apple cider vinegar.

• Contrast of textures: The cool, crunchy slaw offsets the warm, saucy jackfruit, delivering a refreshing bite in every slider.

• Make-ahead ease: Jackfruit can be cooked and sauced ahead, then reheated to serve—perfect for entertaining.

Ingredients (makes ~12 sliders)

• 2 cans young green jackfruit in water or brine, drained and rinsed

• 2 tbsp neutral oil

• 1 small onion, finely diced

• 3 garlic cloves, minced

• Chipotle BBQ Sauce:

  • 2 canned chipotle peppers in adobo, chopped

  • ½ cup ketchup

  • 2 tbsp molasses

  • 2 tbsp apple cider vinegar

  • 1 tbsp Worcestershire sauce (vegan if needed)

  • 1 tbsp smoked paprika

  • 2 tbsp brown sugar

  • Salt, to taste

• Slaw:

  • 2 cups shredded green and purple cabbage

  • 1 carrot, julienned

  • 2 tbsp vegan mayo

  • 1 tbsp lime juice

  • Salt and pepper

• 12 mini slider buns, lightly toasted

• Fresh cilantro leaves, for garnish

Step-by-Step Preparation

1. Prep the jackfruit:
   Drain and rinse jackfruit. Use your hands or forks to shred each piece into strands, discarding any tough core chunks.

2. Sauté aromatics:
   In a large skillet over medium heat, heat oil. Add onion and cook until translucent (4–5 minutes). Add garlic; sauté 30 seconds.

3. Cook jackfruit:
   Add shredded jackfruit to skillet; stir to combine. Cook 5 minutes to lightly brown and evaporate excess moisture.

4. Build BBQ sauce:
   In a bowl, whisk chipotles, ketchup, molasses, vinegar, Worcestershire, paprika, sugar, and a pinch of salt. Taste and adjust for heat, sweetness, or tang.

5. Simmer together:
   Pour sauce over jackfruit, stirring to coat every strand. Reduce heat to low; simmer 10–12 minutes until sauce thickens and flavors meld.

6. Make the slaw:
   In a separate bowl, toss cabbage, carrot, mayo, lime juice, salt, and pepper. Chill until ready to serve.

7. Assemble sliders:
   On bottom half of each bun, pile generous spoonfuls of pulled jackfruit. Top with a heaping tablespoon of slaw and a cilantro sprig. Cap with bun top.

Serve these sliders with crisp pickles and extra BBQ sauce on the side. Their bold, smoky character and pillowy buns make them a hit at potlucks, tailgates, or casual dinner parties. Even meat-lovers won’t believe the jackfruit’s uncanny likeness to traditional pulled pork—until they taste it for themselves.