pulled bbq jackfruit sliders with dill pickle slaw
The most pork-esque non-pork recipe you will find this summer.
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!