pulled bbq jackfruit sliders with dill pickle slaw
I am becoming one of them pickle people, ya’ll.
Around summertime, the dill pickle becomes a ubiquitous mainstay for food folk across the Interwebs. It never fails: our humble briny cucumber pal shimmies from a background dancer to the star of the cutting board once spring rolls into June.
I mean, shit, someone has probably developed a pickle spring roll. The obsession runs that deep.
I do quite love a good dilly pickle but didn’t keep them around much until I discovered Trader Joes’ mini dill pickles. I bought them for these here sliders. For real, I don’t know what on god’s green Earth those bastards infuse their jars with, but it’s a witchcraft I’m all about worshiping. J and I snarf them down by the mouthful. Neither of us are pregnant.
These saucy, sassy, fun and fresh Pulled BBQ Jackfruit Sliders with Dill Pickle Slaw are hearty enough to enjoy as a main or smol enough to nibble as an app before the big badass barbecue mainstays are pulled off the grill. Jackfruit is one of my favorite meat alternatives to work with (yes, I know, not really a legitimate alt since jackfruit has about -10 protein value) thanks to its propensity to absorbing flavors like an edible sponge.
Atop each pile of smoky savory jackfruit lies a heap of slaw stirred with homemade dill ranch. I’ve made the recipe for that dressing three times in the past month, it is that dope. Absolutely perfect for a summer snack al fresco.
Pull My Finger
Away from eating the jackfruit out of the hot pan because it’s that fucken palatable.
Jackfruit can be tricky to find. I usually have success at Whole Foods and sometimes Trader Joe’s carries their store brand, but I haven’t seen it in awhile. The main caveat is to buy the fruit in brine, and without a premade marinade.
Drain the jackfruit and start to pull it apart with your fingers. As we simmer it away the fruit will become easier to shred, but this preliminary pull gets shit going and gives us the opportunity to remove the seed pods. Is this required? No, but taking as many out as possible will authenticate the “pulled pork” texture we’re going for a bit more.
Heat some olive oil in a large skillet, then toss in your jackfruit with an array of spices: brown sugar, smoked paprika, chipotle chili powder, garlic powder, and onion powder, as well as a pinch of salt and pepper. Stir to combine, then pour in beer and vegetable broth (or all broth, if you don’t cook with alcohol). I just use whatever ale I have lying around.
Simmer the jackfruit, stirring occasionally and smooshing with your wooden spoon, mostly covered for 20-30 minutes. By “mostly covered” I mean to leave a little crack in your lid to let steam escape. Watch your heat to ensure the jackfruit doesn’t start to boil and doesn’t lose water quickly. If either happens, lower your heat and add more broth or beer.
After about 20-30 minutes (or longer if you want), stir in your favorite BBQ sauce. Leave some for serving time!
Slaw ‘Gon It
While the jackfruit bubbles away happily in its pot, make your dill ranch and slaw.
Mix together plain Greek yogurt, vegan or regular mayonnaise, dried dill, garlic powder, onion powder, pickle brine, and chopped pickles. Taste for salt and pepper as needed. To make the dressing vegan, use a dairy free Greek yogurt alternative and egg-free mayo. I like Hellmann’s.
Throw some slaw greens in a bowl and add about 1/4 to 1/3 cup of dressing. Toss to combine. Use the higher amount for a creamier slaw and a lesser amount for a sturdier slaw.
Finally, grab some cute lil slider buns and toast as you see fit. I like to do this under the broiler for a couple minutes just to get a light golden hue.
Plop your jackfruit on the bun, then lots of slaw. Serve with extra pickles, ranch, and some crispy potato chips. Always ruffled for me!
Both the ranch itself and the jackfruit will keep for up to a week in the fridge, covered and sealed properly. The slaw will not once assembled – you might have a day if you’re lucky, otherwise be sure to put together the slaw only before serving to be safe. Leftover jackfruit is fabulous in burrito bowls.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Jackfruit-ful:
Barbacoa Jackfruit Tacos with Garlic Lime Crema
Crispy Salsa Verde Jackfruit Tacos
French Red Wine Braised Jackfruit Stew
Crispy Buffalo Jackfruit Tacos
pulled bbq jackfruit sliders with dill pickle slaw
Ingredients
- 4- 15 oz cans jackfruit in brine, drained
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 1/2 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 12 oz can beer (or more vegetable broth)
- 1 cup vegetable broth
- 1 cup bbq sauce of choice
- 8-10 slider buns
dill pickle slaw
- 1/3 cup plain whole milk Greek yogurt
- 1/4 cup vegan or regular mayonnaise
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp dill pickle brine
- 1/4 cup pickles, chopped
- 2 cups slaw greens
Instructions
- If desired, remove the pods (the little round bean-like thingydos) from the strained jackfruit. This is not required, but leaving them in does disrupt the "pulled" texture we're going for in the jackfruit.
- Heat 2 tablespoons olive oil in a skillet over medium. Stir in the jackfruit along with the brown sugar, smoked paprika, chipotle chili powder, garlic powder, and onion powder. Pour in the beer and broth. Bring to a simmer and cover the pan most of the way with the lid, keeping about an inch in one side to let steam escape. Simmer 20-30 minutes, stirring occasionally. Monitor the heat closely. If the jackfruit begins to dry out or the liquid dissipates too quickly, lower the temperature and add more beer/broth.
- Stir in the bbq sauce and simmer an additional 5-10 minutes.
- Meanwhile, make the slaw. Combine the yogurt, mayonnaise, dill, garlic powder, onion powder, pickle brine, chopped pickles, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Add the slaw to a bowl and toss with about 1/4-1/3 cup of the dill ranch. Cover and refrigerate until ready to serve.
- Toast the buns however you please! I like to slice the buns in half and toast, cut-side up, under the broiler for 2-3 minutes until golden.
- Divide the jackfruit among slider buns and top with a generous heap of dill slaw. Serve with additional ranch on the side and potato chips!
