ST. LOUIS —
BBQ Jackfruit Sliders
BBQ JACKFRUIT
1 ½ tablespoons olive oil
1 small yellow onion, sliced
4 cloves garlic, minced
1 teaspoons salt
1 teaspoons pepper
2 20 oz. cans green jackfruit, in water
1 teaspoons chili powder (or less, if too spicy)
1 teaspoons paprika
1 teaspoons cumin
1 teaspoons liquid smoke
1 cup vegetable broth
1 ¼ cups barbecue sauce
Preheat oven to 400° Line a baking sheet with parchment paper.
Drain and rinse the jackfruit.
In a medium skillet, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
Add the garlic, salt, and pepper, and cook for 2 minutes, until the garlic is fragrant. Add the jackfruit, chili powder, paprika, cumin, and liquid smoke, and mix well. Add the vegetable broth, cover, and cook for 15 minutes, until the jackfruit is soft enough to be mashed and most of the liquid is absorbed.
Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
Transfer the jackfruit to the baking sheet and spread in an even layer.
Bake for 25 minutes, until the jackfruit is slightly browned and crispy.
Remove the jackfruit from the oven, and pour the BBQ sauce over. Mix well.
Return to the oven, and bake for another 10 minutes, until the edges are slightly crispy.
- Use a large bread knife to cut the whole sheet of slider buns in half, spread the BBQ jackfruit on the buns, then top with any additional favorites (pickles, slaw, more sauce!).
Enjoy!