2 x 20 oz cans young green jackfruit in water or brine (not syrup)
2 tbsp extra virgin olive oil, or neutral cooking oil
1 medium onion, diced
3 cloves of garlic, minced
1 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 cup Cloud City Hazy IPA
1 tsp salt
1 cup barbecue sauce
1/2 cup vegan mayo
2 tbsp apple cider vinegar
1 tsp dijon mustard
3 cups red cabbage, shredded
1 cup carrots, shredded
1/2 red onion, thinly sliced
6 slider rolls, lightly toasted
Salt and black pepper, to season
Heat oven to 400° F. Drain and rinse jackfruit. Pulse in a food processor a few times to lightly shred.
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook until onions are lightly browned, 5-7 minutes. Add chili powder, cumin, and paprika. Stir and cook until fragrant, 30 seconds. Add jackfruit, Cloud City Hazy IPA and salt. Cover, lower heat to a simmer, and cook for 15 minutes.
Remove cover and mash jackfruit with a potato masher or the back of a fork. Cook until most liquid has evaporated. Remove from heat and spoon onto a parchment-lined baking sheet. Pour bbq sauce over jackfruit and mix together, spreading evenly. Bake for 20-30 minutes, stirring a couple times, until browned around the edges.
To make slaw, combine vegan mayo, cider vinegar and dijon in a mixing bowl. Fold in cabbage, carrots and onions. Season and toss well to combine.
Assemble sliders – top rolls with jackfruit and cabbage slaw.
Grab a 6-pack of Cloud City Hazy IPA and make these savory sliders today. Click here to see more recipes like this one from Beer Belly.