# Components:
→ Jackfruit Filling
01 - 2 cans (14 ounces each) young green jackfruit in brine, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup applewood smoked barbecue sauce
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon ground cumin
08 - ½ teaspoon black pepper
09 - ½ teaspoon salt
→ Slaw
10 - 2 cups shredded green cabbage
11 - ½ cup shredded carrots
12 - ¼ cup vegan mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon maple syrup
15 - Salt, to taste
16 - Pepper, to taste
→ Assembly
17 - 6 slider buns
18 - Optional: sliced pickles
19 - Optional: extra barbecue sauce
# Method:
01 - Shred the jackfruit pieces using your hands or forks, removing any tough cores or seeds.
02 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
03 - Add minced garlic to the skillet and cook for 1 minute untilfragrant.
04 - Stir in the shredded jackfruit, smoked paprika, cumin, black pepper, and salt. Cook for 2-3 minutes, stirring frequently to coat the jackfruit.
05 - Pour in the applewood smoked barbecue sauce. Reduce heat to low, cover, and simmer for 15 minutes. Stir occasionally. Uncover and continue to cook for an additional 5 minutes, allowing the sauce to thicken and caramelize.
06 - In a large mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Add the shredded cabbage and carrots, tossing thoroughly to coat.
07 - Lightly toast the slider buns if desired. Spoon generous portions of the prepared BBQ jackfruit filling onto each bun. Top with the slaw, and add sliced pickles and extra barbecue sauce if using. Serve immediately.
