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BBQ Jackfruit Sliders with Poppy Seed Slaw

Canned jackfruit’s shreddable texture and mild flavor makes it the perfect stand-in for pork in this vegan sandwich recipe. Not only is it much healthier than pork, it also cooks much faster. A lot of grocery stores carry canned jackfruit these days but you can also find it online or at Asian markets--just be sure to use jackfruit canned in water, not brine or syrup. Swap in store-bought BBQ spice mix (aim for about ¼ cup) and use bagged coleslaw to save some time. You’ll have extra dressing for your salad needs throughout the week.

Prep Time — 25 min
Cook Time — 30 min
Servings — 6
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Ingredients

2 cans young green jackfruit in water

1 tablespoon smoked paprika

1 tablespoon dark brown sugar

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon celery salt

½ teaspoon ground cumin

½ cup diced onion

2 tablespoons canola oil

1 tablespoon Dijon mustard

¼ cup diced onion

2 tablespoons apple cider vinegar

2 tablespoons water

1 tablespoon sugar

½ teaspoon salt

¼ cup canola oil

2 cups shredded red cabbage

½ cup shredded carrots

½ teaspoon poppy seeds

½ cup barbecue sauce

12 slider buns

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425℉ on the Roast cook mode using the button below.

June Oven

Prepare the jackfruit

Place the jackfruit on a chopping board and pat dry with paper towels. Cut each piece into ½”-thick strips.

2 cans young green jackfruit in water

chopping board

knife

paper towels

Mix the spices

In a large bowl, combine the paprika, brown sugar, garlic powder, salt, pepper, celery salt and cumin. Whisk to mix and break up any clumps.

1 tablespoon smoked paprika

1 tablespoon dark brown sugar

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon salt

½ teaspoon celery salt

½ teaspoon ground cumin

measuring spoons

whisk

large bowl

Season the jackfruit

Add the jackfruit, onions, oil and Dijon to the bowl with the spices. With a potato masher or the back of a wooden spoon, smash the jackfruit until it looks shredded. Toss well to distribute the seasonings.

½ cup diced onion

2 tablespoons canola oil

1 tablespoon Dijon mustard

potato masher

spatula

Spread the jackfruit on the June Pan

Spread the seasoned jackfruit in an even layer on the June Pan.

June Pan

Start roasting the jackfruit

Transfer the jackfruit to the middle shelf of the June Oven. Roast 15-20 minutes, until the jackfruit has crisped and browned a bit on the edges. June will notify you when to add the barbecue sauce.

Start the dressing

In the base of an immersion blender or tall cup, combine the diced onion, vinegar, water, sugar and salt. Blend with the immersion blender until the onion has puréed, about 1 minute.

¼ cup diced onion

2 tablespoons apple cider vinegar

2 tablespoons water

½ teaspoon salt

1 tablespoon sugar

immersion blender

measuring cups

Add the oil

Add the oil to the dressing and blend until the dressing has thickened slightly, about 1 minute.

¼ cup canola oil

Toss the slaw

In a large bowl, combine the shredded cabbage and carrots. Add the poppy seeds and enough dressing to coat. Toss to combine and set aside.

½ cup shredded carrots

2 cups shredded red cabbage

½ teaspoon poppy seeds

Add barbecue sauce

When June notifies you that the jackfruit is ready, remove it from the June Oven, closing the door to keep the June Oven hot. Place the June Pan on a cooling rack and add the barbecue sauce. Stir to coat the jackfruit in sauce.

½ cup barbecue sauce

Preheat the June Oven

With the shelf still in the middle position, preheat the June Oven to 425℉ on the Roast cook mode using the button below.

Finish cooking the jackfruit

Return the jackfruit to the June Oven. Roast 8-10 minutes, until the sauce has crisped and darkened the edges of the jackfruit. June will notify you when the jackfruit is ready. If desired, follow on-screen instructions to continue cooking.

Assemble the sandwiches

Remove the jackfruit from the June Oven. To serve, scoop the jackfruit into buns and top with additional barbecue sauce, if desired, as well as a scoop of slaw. Serve sandwiches hot with extra slaw and barbecue sauce on the side.

12 slider buns

barbecue sauce

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