Trick your taste buds with one of my favorite vegan food hacks of all time. Jackfruit is a magical ingredient in that it has a similar texture to pulled pork and can take on whatever flavor you cook it in. After one taste, I bet you’ll be amazed!
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- One 15-ounce can tomato sauce
- 1/2 cup vegan yellow mustard
- 1/2 cup firmly packed vegan dark brown sugar
- 1/3 cup vegan cane sugar
- 2 tablespoons apple cider vinegar
- 2 heaping teaspoons garlic powder
- 2 heaping teaspoons onion powder
- 2 teaspoons liquid smoke
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1 small onion, sliced (1 1/4 cups)
- Two 14.1-ounce cans jackfruit, drained
- 12 slider buns
- Dill pickle chips, for topping
Instructions
- Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste.
- For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick.
- After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 505 mg |
Reviews
This was really good and easy to make. So many options
Delicious! My vegan daughter and daughter in law thought they were absolutely yummy. Every recipe I’ve tried of yours Miss Brown have been wonderful. Please keep bringing everyone the opportunity of trying your recipes and trying them ourselves. My daughter took the leftovers and added soy milk and vegan cheese and slowly heated together for a great dip with tortilla chips!
Amazing! I wanted to try these after watching Kardea Brown make them on the Food Network. They were so good. My meat eating husband thought they were great, too. They were very easy to make. The hardest part was finding canned jackfruit (I found it in the Asian aisle) . Shredding the jackfruit was a bit tedious but well worth it. I would give this recipe more than five stars if I could.