You’re going to love these Jackfruit Pulled Pork Sandwiches. Ciabatta rolls stuffed with BBQ Jackfruit and topped with Avocado Mango Salsa. Made in just 20 minutes. Vegan and soy-free!
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You may have noticed that I’ve been on a bit of a jackfruit kick recently. Most recently I shared these Buffalo Jackfruit and Cilantro Slaw Tacos because jackfruit tacos are INCREDIBLE. Then there was, of course, these Vegan Jackfruit Taquitos and this Jackfruit Tortilla Soup. Yum! But with all those vegan jackfruit recipes, this blog is still missing something. What is it?
Why, jackfruit sandwiches!
Of course, I immediately went to work remedying the situation. And I think you’re going to be pleased. These BBQ Jackfruit Slides are packed with the sweet and tangy flavors of barbeque sauce and the creamy citrusy flavors avocado mango salsa for a sandwich that is simply delightful!
Let’s take a closer look, shall we?
Recommended Ingredients & Equipment
Making a delicious vegan chicken salad means finding the perfect meat replacement. While there are many options: tempeh, tofu, and even chickpeas, I wanted to try something new.
Ingredients & Substitutions
- Jackfruit. If you don’t like or can’t find jackfruit, feel free to use tempeh, tofu, or mashed chickpeas following these instructions.
- Slider Buns – Any type will do. You can also use ciabatta rolls or homemade vegan challah rolls.
- Oil – Any high heat oil will do. I recommend coconut or avocado.
- BBQ Sauce – Feel free to use either homemade or store-bought.
- Mango Avocado Salsa – This is a combination of avocado, mango, jalapeño, cilantro, lime juice, and salt.
Recommended Equipment
For this recipe, you will need basic cooking equipment including a colander, mixing bowls, a large skillet, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to make BBQ Jackfruit Sliders
Step One – Make the BBQ Jackfruit
Start by preparing our jackfruit.
When buying jackfruit in a can, it comes in small triangles. At the base of the triangle, you’ll find a thick core. To shred it, hold the core between your thumb and forefinger and gently press up while pressing into the fruit with your thumb. The tops will easily shred.
Heat up oil over medium heat in a large, nonstick skillet. Add the shredded jackfruit and gently sauté. Once it starts to brown slightly, add the BBQ sauce and continue to cook until most of the liquid has absorbed.
Step Two – Make the Avocado Mango Salsa
To make the salsa, cube the avocado and mango. Throw it in a bowl and add diced jalapeño, minced cilantro, fresh lime, and salt. Mix, taste, and adjust seasonings.
Pro Tip: Other than these sliders, it is delicious with chips, on a salad, in burrito bowls, or just eaten with a spoon (that’s my fave!).
Step Three – Assemble the Vegan Sliders
Now it’s time to assemble our jackfruit sliders. These work best when the buns are slightly toasted. You can either do this in your oven on the broil setting or in your toaster. A light toasting prevents the buns from getting soggy.
With your buns toasted, add about 1/4 cup vegan pulled pork on the bottom of the bun. Top with about 2 tablespoons Mango Avocado Salsa and the top of the bun. Do this until all the BBQ jackfruit and salsa are used up. Depending on the size of your buns, this makes between 4 and 6 sandwiches.
Serving and Storing
Serve these sliders immediately to prevent the buns from getting soggy. Serve as part of your summer potlucks or for your next party.
Storing – Store the components of this recipe separately. The jackfruit can be stored in an airtight container in the refrigerator for up to 5 days. Gently reheat on the stove or in the microwave. The mango salsa should be used up within a day as the avocado and mango will start to brown.
Make in Advance – You can prepare the jackfruit pulled pork and avocado mango salsa several hours in advance. When ready to serve, gently reheat the pulled pork and assemble the sandwiches.
Frequently Asked Questions
For those of you who are unfamiliar, jackfruit is a large green tropical fruit that, when green, has very little flavor. The stringy texture, however, is similar to that of chicken or pulled pork, making it one of the most popular whole food vegan meat substitutes.
While some people buy jackfruit whole, I find getting it canned isthe most convenient way to introduce jackfruit into your recipes.
Make sure to check the ingredients of your BBQ sauces. While most store-bought BBQ sauce is vegan, that is not always the case.
You can also, of course, make your own BBQ sauce which I prefer as it is cheaper and you have more control over how it tastes. Store homemade sauce in the refrigerator for up to 7 days.
More Vegan Jackfruit Recipes
- Vegan Jackfruit Taquitos with Salsa Verde
- Buffalo Jackfruit Tacos with Creamy Cilantro Slaw
- Jackfruit Chicken Salad Sandwich
- Vegan Jackfruit Crab Cakes
- BBQ Jackfruit Stuffed Sweet Potatoes
Jackfruit Pulled Pork Sliders with Avocado Mango Salsa
Ingredients
- 6 small ciabatta rolls or slider buns
- 1 (14 oz) can of green Jackfruit
- 1 tbsp. avocado oil
- 1 cup BBQ sauce, store bought or homemade
- 1 batch Mango Avocado Salsa
Instructions
- Drain and rinse the jackfruit through a colander. Shake out any excess water. Lay the jackfruit on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside.
- Next make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.
- Add avocado oil (or oil of choice) to a large skillet. Place over medium heat. Once the oil is hot, add the jackfruit and sauté, stirring often, for about 3 minutes until lightly browned. Add BBQ sauce and continue sautéing until most the liquid absorbs into the jackfruit. Remove from heat.
- Set your oven to broil and lightly broil your ciabatta rolls, ensuring they don't burn. This will just take 2-3 minutes.
- To assemble the sandwiches, place about 1/4 cup of jackfruit pulled pork on top of a ciabatta bun. Add about 2 heaping tablespoons of Avocado Mango and top with the bun. Serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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