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Guabanero BBQ Jackfruit Sliders with Tangy Coleslaw

Updated: Jul 3

a delicious & guilt-free plant-based alternative for a family-friendly backyard bbq

Jackfruit BBQ Sliders and a homemade Slaw á la Cuban Kitchen

MEAT EATER TRIGGER WARNING, the following account contains VEGAN PROPAGANDA:

More than six months ago, I was inspired by someone brilliant to go vegan. In truth it was when I noticed how much easier it was washing their (plant-based) used dishes than it was washing the animal products off my own. I started to wonder if my plate might have been an illusionary metaphor for what was occurring inside my body -- unwanted gunk sticking to my internal organs, and gumming up my sponges (read: intestines) rendering them filthy and useless. Making the switch was easier than I expected, more flavorful than I had assumed, and has turned out to be one of the best decisions to which I've ever commit.

Of course there was one thing I desperately missed and that was our Guabanero BBQ Pulled Pork Sliders. My mother and I had been experimenting with jackfruit as a plant-based meat alternative for the restaurant for a while. We had even gone so far as chopping up an entire fruit and putting the seeds & flesh in a pressure cooker in an attempt to render the same flavor and texture we recognized in our pulled pork, lechón. It turns out, it wasn't all that serious. This recipe took me maybe 30 minutes to make the first time and it was really simple, and easily replicable.

Funny thing about this recipe, I didn't write it down - but I made it twice, and both times it was a knock-out. Pues, without further ado, I give you the approximate recipe for my Guabanero BBQ Jackfruit Sliders, and may the odds be ever in your favor!

Guabanero BBQ Jackfruit Sliders

yields: umm, idk 8-12 depending on how much you scoop


  • 2x cans of young jackfruit

  • 2 Tbsp of neutral cooking oil

  • 1/2 red onion (or sweet onion, whichever you prefer)

  • 3 Tbsp of choppped garlic, heaping

  • 1 dash of smoked paprika

  • 1 pinch of cumin

  • 1 smidge of cayenne pepper

  • 1/2 C Guabanero BBQ sauce

  • 1/3 C water

  • 2 tsp Tula's Candela (or more)

  • a squeeze of fresh lime juice

  • 1 oz of homemade coleslaw

  • 2x of our homemade sweet & spicy pickle chips - the perfect topping

  • slider buns of your choice


  1. Rinse your young (preferably organic) jackfruit free of the brine from the can

  2. Heat your pan, and do the little water droplet dance test, then adjust the flame so that when you add your cooking oil and garlic do not burn!

  3. Next add sliced onions, and let them sweat before adding your paprika, cumin, and cayenne

  4. As soon as you say to yourself, wow that smells amazing, add your jackfruit

  5. Continue to mix your jackfruit into your sofrito; after a few minutes you'll notice the fruit start to tenderize

  6. Add the water, and bring to a low simmer

  7. Incorporate the Guabanero BBQ sauce and make sure every piece of fruit is smothered

  8. Let is simmer for a few minutes and stir occasionally. When the jackfruit pulls apart readily, it's time to turn off the stove.

  9. Add the Tula's Candela  (or a hot sauce of your choice), and a squeeze of lime juice and get ready to serve

Serve on your favorite slider buns, top with our homemade sweet & spicy pickle chips, and don't forget this vegan homemade coleslaw, made with our Jalapeño Ají!

Enjoy and buen provecho!

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