BBQ Jackfruit Sliders with Poppy Seed Slaw
Ingredients
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2 cans young green jackfruit in water
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1 tablespoon smoked paprika
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1 tablespoon dark brown sugar
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon black pepper
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½ teaspoon celery salt
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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 $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
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