These vegan jackfruit pulled pork bbq sliders are the perfect dish to make this 4th of July! Perfect for any gathering as a quick meal in between activities. Low calorie, low carb, vegan, and full of flavor! It's definitely one of my favorite jackfruit recipes. A must this summer season!
Course: Side Dish | Snack
Serving Size: 6Sliders
12Sweet Potato Slices
Salt & Pepper
Spring Salad Mix
Sliced Green Onions
Cook the Sweet Potato
Start off by preheating your oven to 425° (I love using my toaster oven for this because it heats up in seconds!).
Try to use thicker sweet potatoes. Wash and then slice your sweet potato into 1/2 inch discs. Depending on how many sliders you’re making, you’ll want less or more slices. For two servings, I cut about 12 slices.
12 Sweet Potato Slices
Place in a baking dish and brush/spray each side with avocado oil. Sprinkle in your spices (be careful with the cayenne – it’s spicy!). Roast in the oven for 10-12 minutes on each side.
Cayenne, Salt & Pepper
Cook the Jackfruit BBQ
Super easy vegan pulled pork is to use a simple premade jackfruit bbq! I grabbed my packet and added it to my large pan (no oil required).
1 package Jackfruit BBQ
Use a spoon or fork to break up the chunks so the jackfruit is more “shredded”. Cook for roughly 5-7 minutes or medium heat.
Build Your Sliders
Now we put our sliders together! Add some green leaves to a sweet potato bun, then your Jackfruit BBQ, and some mayo. Then garnish with green onions & jalapeños. Add whatever you like! I winged it!
Avocado Mayo, Spring Salad Mix, Sliced Green Onions, Jalapeños
Extra Notes & Tips
If you’re not a fan of sweet potato as your “bun”, you most certainly can use regular slider buns for this recipe!
Like I mentioned before, you can totally whip up your own jackfruit bbq for this recipe. Here’s a simple yet tasty recipes by Brittany.
Any mayo can be used for this recipe but to keep it vegan, I highly suggest this brand! You can also make your own vegan mayo which is definitely super easy as well!
I’ll be honest, these sliders taste the best when fresh! Once cooked, the sweet potato won’t remain as crispy and the jackfruit will cool and start to harden. I suggest only making as much as needed but if you do happen to have leftovers, store the sweet potato in an airtight container and the jackfruit in a separate container. When ready to enjoy again, roast the sweet potato in the oven similarly and reheat the jackfruit in your pan.