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BBQ Jackfruit Sliders with Avocado Slaw

Updated: Sep 29, 2019

Smoky barbecue jackfruit sliders are an easy summertime meal. Everyone will enjoy this healthy and filling alternative to pork.

And the swine, though he divide the hoof, and be clovenfooted, yet he cheweth not the cud; he is unclean to you. Leviticus 11:7


1 can young green jackfruit in water (NOT in syrup or brine)

BBQ Seasoning (1 tablespoon smoked paprika, 1 tablespoon regular paprika

1 tablespoon onion powder & 1 teaspoon garlic powder)

3/4 cup BBQ sauce (make your own or buy one without high fructose corn syrup from grocery store)

1/4 cup Organic Vegetable Broth (Trader Joe's Brand)

Salt to taste

AVOCADO SLAW (optional)

2 cups shredded cabbage & carrots (used in class: Trader Joe’s Organic Coleslaw Mix sans included dressing)

1 ripe avocado

1 tablespoon maple syrup (or sweetener of choice)

1 lime (juiced)

Salt (to taste)

Water (to thin)


4-6 whole grain vegan buns (Try this one for gluten-free eaters)


Rinse and drain jackfruit. Chop jackfruit with sharp knife or shred with hands. Place in a mixing bowl and set aside. Mix together BBQ seasoning and add to jackfruit. Toss to coat.

Heat a large skillet over medium heat. Once hot, add 1-2 tablespoons oil of choice and seasoned jackfruit (use less or no oil, as needed). Toss to coat and cook for 2-3 minutes. Add vegetable broth and let simmer for 5-10 minutes.

Add BBQ sauce and thin with vegetable broth, if necessary. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a richer flavor). Remove lid and stir occasionally. While jackfruit cooks, make coleslaw by adding all ingredients to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made. Set in the refrigerator until serving. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture, then remove from heat. Place generous portions of slaw on the bottom buns, top with BBQ jackfruit. Serve with extra BBQ sauce. *recipe adapted from

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