Game-changing Bbq Jackfruit Recipe
GAME-CHANGING BBQ Jackfruit Recipe is a medium American recipe that serves 4. 350 calories per serving. Recipe by Shakayla Felice on YouTube.
Prep: 30 min | Cook: 55 min | Total: 1 hr 40 min
Cost: $17.22 total, $4.31 per serving
Ingredients
- 2 cups Green Cabbage (shredded)
- 1 cup Purple Cabbage (shredded)
- 1 cup Carrots (peeled and shredded)
- 3 tablespoons Vegan Mayo (store‑bought or homemade)
- 1 tablespoon Apple Cider Vinegar (plus an extra splash for brightness)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Maple Syrup
- to taste Salt
- to taste Black Pepper
- 2 cans (20 oz each) Canned Young Green Jackfruit (drained, seeds removed)
- 1 medium Yellow Onion (diced)
- 3 Garlic Cloves (minced)
- 1 teaspoon Better Than Bouillon Vegetable Base (dissolved in 1/4 cup water)
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Liquid Smoke
- 1 tablespoon Vegan Worcestershire Sauce
- 1/2 cup Barbecue Sauce (vegan-friendly)
- 6 Pretzel Buns (split and toasted)
- 1/4 cup Pickles (sliced)
Instructions
Shred the Cabbage and Carrots
Using a sharp knife or food processor, shred the green cabbage, purple cabbage, and carrots into thin strips.
Time: PT10M
Make the Vegan Coleslaw Dressing
In a separate bowl, whisk together vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until smooth.
Time: PT5M
Combine Veggies and Dressing
Pour the dressing over the shredded cabbage and carrots, toss until evenly coated. Set aside to marinate while you prepare the jackfruit.
Time: PT5M
Simmer the Jackfruit to Remove Brine
Drain the canned jackfruit, remove the seed pods, and place the pieces in a large pot with 1 cup water, diced onion, minced garlic, and the dissolved vegetable base. Bring to a gentle simmer and cook for 20 minutes.
Time: PT20M
Temperature: medium heat
Drain and Pat Dry
After simmering, pour the jackfruit mixture into a colander and press gently with a clean kitchen towel to remove excess moisture.
Time: PT5M
Sauté with Seasonings
Heat olive oil in a skillet over medium‑high heat. Add the jackfruit and sprinkle with smoked paprika, garlic powder, onion powder, liquid smoke, vegan Worcestershire sauce, and barbecue sauce. Cook, stirring frequently, for about 10 minutes until the sauce clings and the jackfruit begins to brown.
Time: PT10M
Temperature: medium-high
Bake to Finish and Dry
Spread the seasoned jackfruit in a single layer on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 350°F for 15 minutes, stirring halfway through, until the edges are slightly crisp and the flavors meld.
Time: PT15M
Temperature: 350°F
Toast the Pretzel Buns
Slice the pretzel buns horizontally and place cut side up on a separate baking sheet. Toast in the oven at 350°F for 5 minutes, or until lightly golden.
Time: PT5M
Temperature: 350°F
Assemble the Sliders
On each toasted bun bottom, place a generous spoonful of the baked barbecue jackfruit, top with a mound of vegan coleslaw, and add a few pickle slices. Cap with the bun top and serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 6g
Dietary info: Vegan, Plant‑based, Dairy‑free, Contains gluten
Allergens: Soy (vegan mayo), Wheat (pretzel buns), Mustard
Ingredient Substitutions
- Instead of Green Cabbage: Savoy cabbage
- Instead of Purple Cabbage: Red cabbage
- Instead of Carrots: Jicama
- Instead of Vegan Mayo: Aquafaba mayo
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Maple Syrup: Agave nectar
- Instead of Canned Young Green Jackfruit: Fresh young jackfruit (if available)
- Instead of Yellow Onion: White onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Better Than Bouillon Vegetable Base: Vegetable broth
- Instead of Olive Oil: Canola oil
- Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
- Instead of Liquid Smoke: Smoked salt (1/4 tsp)
- Instead of Vegan Worcestershire Sauce: Soy sauce (1 tsp)
- Instead of Barbecue Sauce: Homemade BBQ sauce
- Instead of Pretzel Buns: Regular hamburger buns
- Instead of Pickles: Pickled jalapeños
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Whisk
- Large Pot
- Colander
- Skillet
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Tongs (optional)
Critical Steps — Do Not Skip
- Removing the seed pods from canned jackfruit
- Simmering jackfruit with aromatics to eliminate briny flavor
- Patting the jackfruit dry before sautéing
- Baking the seasoned jackfruit to develop texture and flavor
Chef Tips from the Video
- Use two forks to shred the jackfruit while it cooks for a texture that mimics pulled pork.
- For extra depth, splash a teaspoon of apple cider vinegar into the skillet during the sauté.
- If you love heat, stir in a pinch of chipotle powder with the other spices.
Troubleshooting
Jackfruit is too soggy after simmering.
Make sure to pat the jackfruit dry thoroughly and increase sauté time before baking. You can also spread it thinner on the baking sheet.
Coleslaw turns watery.
After tossing with dressing, let the slaw sit for 5‑10 minutes, then drain any excess liquid before serving.
Sliders lack smoky flavor.
Add a little more smoked paprika or a few extra drops of liquid smoke during the sauté step.
Storage
Refrigerator: Store cooked jackfruit and coleslaw in airtight containers for up to 3 days.
Freezer: Jackfruit can be frozen for up to 2 months; thaw in the fridge before reheating.
Room temperature: Assembled sliders are best eaten the same day; keep at room temperature no longer than 2 hours.
Make-Ahead Tips
- Prepare the coleslaw dressing and toss the veggies up to 24 hours ahead; keep refrigerated.
- Cook the jackfruit fully, then store in the fridge and reheat in a skillet or microwave before assembling.
- Toast the pretzel buns just before serving to retain crunch.
Frequently Asked Questions
What is the cultural significance and history of Barbecue Pulled Jackfruit Sliders in American vegan cuisine?
Barbecue pulled jackfruit sliders are a modern plant‑based reinterpretation of the classic Southern pulled pork sandwich. As vegan cooking gained popularity in the United States, jackfruit emerged as a favorite meat substitute because its shredded texture mimics pork, allowing vegans to enjoy familiar BBQ flavors without animal products.
What are the traditional regional variations of pulled pork sandwiches in the United States, and how does this jackfruit version compare?
Traditional pulled pork varies by region—North Carolina favors vinegar‑based sauces, while Kansas City leans toward sweet, tomato‑rich BBQ. The jackfruit slider uses a sweet‑smoky barbecue sauce similar to Kansas City style, but you can swap in a vinegar‑heavy sauce for a Carolina twist.
How is Barbecue Pulled Jackfruit traditionally served in Southern American gatherings?
In Southern gatherings, pulled pork (or its jackfruit counterpart) is often served on soft buns with coleslaw, pickles, and sometimes a drizzle of extra sauce. The sliders are a bite‑size version, perfect for potlucks and cookouts, just like the classic sandwich.
What occasions or celebrations are Barbecue Pulled Jackfruit Sliders traditionally associated with in American culture?
These sliders are popular at summer barbecues, Fourth of July picnics, and casual game‑day gatherings. Their handheld size makes them ideal for crowds and for serving as a main‑course snack at parties.
What authentic traditional ingredients are used in a classic pulled pork sandwich, and what are acceptable vegan substitutes in this recipe?
Classic pulled pork uses pork shoulder, BBQ sauce, and sometimes apple cider vinegar. In this vegan version, young green jackfruit replaces pork, and a vegan Worcestershire sauce plus liquid smoke provide the umami and smoky notes. All other components—buns, coleslaw, pickles—remain the same.
What are the most common mistakes to avoid when making Barbecue Pulled Jackfruit Sliders at home?
Common pitfalls include not removing the brine from canned jackfruit, which leaves a salty taste; over‑cooking the jackfruit so it becomes mushy; and under‑seasoning the slaw. Follow the critical steps of draining, patting dry, and seasoning well for the best result.
Why does this recipe simmer the jackfruit with onion and garlic before sautéing, instead of just baking it directly?
Simmering with aromatics helps draw out the canned brine and infuses the jackfruit with savory flavor. Skipping this step can leave a salty, watery texture that doesn’t absorb the barbecue seasoning properly.
Can I make Barbecue Pulled Jackfruit Sliders ahead of time and how should I store them?
Yes. Cook the jackfruit and coleslaw up to 24 hours in advance. Store each component in separate airtight containers in the refrigerator. Reheat the jackfruit in a skillet before assembling, and toast the buns just before serving.
What texture and appearance should I look for when the jackfruit is done cooking?
The jackfruit should be browned at the edges, slightly crisp, and coated in a glossy barbecue glaze. It should retain a shredded, meat‑like texture—not mushy or watery.
How do I know when the Barbecue Pulled Jackfruit Sliders are done cooking?
The sliders are ready when the baked jackfruit is golden‑brown and the sauce has thickened, the pretzel buns are toasted, and the coleslaw is crisp. A quick taste should reveal smoky, sweet, and tangy flavors with no residual brine.
What does the YouTube channel Shakayla Felice specialize in?
The YouTube channel Shakayla Felice focuses on plant‑based, health‑conscious recipes, meal‑prep ideas, and lifestyle content that encourages viewers to incorporate more whole‑food, vegan meals into their daily routine.
How does the YouTube channel Shakayla Felice's approach to vegan cooking differ from other vegan cooking channels?
Shakayla Felice emphasizes easy‑to‑follow, ingredient‑friendly recipes that often use pantry staples and accessible produce. She blends nutrition tips with flavorful, comfort‑food style dishes, whereas many channels focus more on gourmet techniques or raw food preparations.
Last updated: August 30, 2026
