JACKFRUIT PULLED "PORK" SLIDERS

Jackfruit Pulled

Provided by Kardea Brown

Time 1h35m

Yield 12 servings

Number Of Ingredients 15

One 15-ounce can tomato sauce
1/2 cup vegan yellow mustard
1/2 cup firmly packed vegan dark brown sugar
1/3 cup vegan cane sugar
2 tablespoons apple cider vinegar
2 heaping teaspoons garlic powder
2 heaping teaspoons onion powder
2 teaspoons liquid smoke
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 small onion, sliced (1 1/4 cups)
Two 14.1-ounce cans jackfruit, drained
12 slider buns
Dill pickle chips, for topping

Steps:

Make the smoky sweet BBQ sauce: Combine the tomato sauce, mustard, brown sugar, cane sugar, vinegar, garlic powder, onion powder, liquid smoke and smoked paprika in a small saucepan. Bring to a boil, then simmer until thickened, about 30 minutes. Set aside. Season to taste.
For the sliders: Heat the canola oil in a saucepan over medium-high heat. Add the onion and cook until it begins to brown, 3 to 4 minutes. Add the jackfruit and 1 1/2 cups of the Smoky Sweet BBQ sauce and bring to a boil. Stir well to combine, then cover and simmer for 20 minutes, stirring occasionally. Add water if the sauce becomes too thick.
After 20 minutes, remove the lid and shred the jackfruit with two forks. Increase the heat and cook until the jackfruit is well coated with BBQ sauce and heated throughout, another 3 to 4 minutes. Remove the pan from the heat. Divide the jackfruit evenly among the slider buns and top with pickles.