Here’s a recipe that seems too good to be true. “At Palomar Health, we serve barbecue jackfruit sliders for our special events,” says Jim Metzger, director of hospitality at Palomar Health in San Diego. “The sliders are plant-based, and some of the staff have even challenged us to see the recipe since they thought barbecue without meat wasn’t possible.” The staffers were converts, as these plant-based sliders deliver smoky barbecue flavor, a meaty bite and a crunchy slaw on top.
Barbecue jackfruit sliders
YIELD: 4 sandwiches
1 Tbsp. olive oil
1 (20-oz.) can green jackfruit in water
1 small onion, finely chopped
2 cloves garlic, minced
¼ tsp. smoked paprika
¼ tsp. cayenne pepper
¼ tsp. salt
1 cup prepared barbecue sauce
½ cup water
For roasted garlic mayo:
1 head garlic, roasted and puréed
1 gallon mayonnaise
juice and zest of 4 lemons
3 Tbsps. poppy seeds
2 Tbsps. barbecue rub or chili powder
salt and black pepper, to taste
4 pretzel buns
1 oz. broccoli slaw
1. Drain jackfruit in colander. Heat oil in large pot or rondo with medium heat and add jackfruit, onion, garlic, paprika, cayenne, salt, barbecue sauce and water. Simmer until mixture reduces and resembles pulled pork. Taste and add more barbecue sauce if needed.
2. For roasted garlic mayo: Combine mayo ingredients in large mixing bowl. Using wire whip, mix until thoroughly incorporated. Taste and adjust seasoning if needed and set aside for service (you will make more than you need for this recipe).
3. To assemble: Coat broccoli slaw with mayo, as needed. Spread mayo on top and bottom of warmed pretzel bun; place barbecue jackfruit on bottom of bun and top with slaw. Serve immediately.
Photo and recipe: Jim Metzger, director of hospitality, Palomar Health