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Gluten Free bbq jackfruit sliders

Active time: 1 hour; Total time: 2 hours | Serves: 8

Meat eaters and non-meat eaters rejoice! Mouth-watering BBQ Jackfruit Sliders with a crunchy coleslaw topping. Versatile, comforting and packed with flavor, these scrumptious sliders are an exciting mix-up to a barbecue fan favorite.

INGREDIENTS

Jackfruit Sliders

1 package Bread SRSLY Gluten-Free Sourdough Dinner Rolls

2 20-oz cans jackfruit

2 tbs olive oil for cooking

1 cup of your favorite BBQ sauce

2 tbs coconut sugar

1 tsp paprika

1 tsp garlic powder

1 tsp chili power

½ tsp salt

½ tsp pepper

Simple Coleslaw:

2 cups shredded cabbage

½ cup shredded carrots

½ cup shredded purple cabbage

(or 3 cups pre-made coleslaw blend)

2 tbs olive oil

1 tbs Dijon mustard

1 tbs apple cider vinegar

½ tsp salt

½ tsp pepper

DIRECTIONS

Drain and rinse the jackfruit very well. It’s best to use jackfruit that is not packed in brine or syrup – however if this is the only option, be sure to rinse extra thoroughly.

Remove any hard, large pieces of the jackfruit and begin to shred the remaining pieces with your hands. Continue to remove hard pieces as you come across them until you get a nice shredded consistency (should start to look like pulled pork!)

Mix together your jackfruit seasoning (coconut sugar through pepper) and toss with the jackfruit to coat, set aside for cooking. Measure out 3/4 cup of BBQ sauce and set aside for cooking, save remaining ¼ c for topping later.

Whisk together your coleslaw dressing (oil, apple cider vinegar, grain mustard, salt and pepper) until well blended and combine with the shredded cabbage and carrots. Cover and place in the fridge to set.  

Grab your BBQ sauce and seasoned jackfruit. Heat a large saucepan over low-medium heat with 2 tbs olive oil, and incorporate the seasoned jackfruit. Continue cooking for about 3-4 minutes until fragrant.

Add your BBQ sauce and stir to cover the jackfruit entirely. If more sauce is needed, go ahead and add more to your liking — you can also simply thin out the sauce with a little water. Reduce heat to low, cover and let cook for 30 minutes. Continuously check the jackfruit while stirring to avoid burning.

After 30 minutes of cooking, taste for doneness by ensuring the jackfruit is tender and the BBQ flavor is incorporated. Add salt and pepper to taste.

Slice and toast your dinner rolls. Top with Jackfruit, extra BBQ sauce and coleslaw!

This recipe was adapted from The Minimalist Baker.