Pulled “Pork” Sliders with Asparagus Potato Salad

It’s been pretty unpredictable weather here in Denver as of late, however we’ve been getting more consistently nice nights during the week which means that it’s time to break out the BBQ.  I don’t necessary mean the actual grill, because I’m really not a huge fan, but I do love the traditional foods you bring to BBQ’s.  These type of get-togethers truly marks that Summer has arrived and that it’s time for backyard games, potlucks and drinking cocktails on a patio.  Of course what I bring to a BBQ is much different than everyone else, but I try to make the classics that will appeal to everyone.


I feel like there’s not many BBQ’s I attend that doesn’t have some sort of protein slathered in BBQ sauce, coleslaw and a potato salad to accompany it.  I wanted these exact things, but needed lighten it up and veganize somehow.  Insert: Jackfruit.  This amazing fruit found in a can at most Asian markets is the perfect substitute for pulled “pork.” I’ve also used it in tacos and crab cakes so far and it’s an amazing substitute.  It takes a little bit of work to take the seeds and core out and then pull it apart, but the end results is pretty canning to the real thing.  Done and done, I had my “protein” portion of this meal, now for the sides.

I LOVE potato salad and slaw.  As a kid I remember it being overly dressed with mayonnaise and slightly acidic from the vinegar.  Man was that stuff good, but times have changed and I wanted to lighten it up and switch out the mayo for something a little different.  It  really doesn’t seem right to have a pulled “pork” sandwich and not have a coleslaw to go on top.  Because I’m not using vegan mayo these days, I had to think of an  alternative.  Light bulb: Tahini.  It’s creamy, nutty and although not exactly the same flavor as mayonnaise, really set it apart from the classic dish.  The potato salad posed a more difficult challenge, because mayonnaise is such a traditional ingredient for this.  But the German’s knew what they were doing when they substituted a vinegar dressing for the salad instead.  I added asparagus, fresh dill and parsley, and roasted the potatoes for a new texture.  So.damn.good.

thumb_IMG_4922_1024Pulled “Pork”

  • 2 cans young jackfruit (make sure not to get the one is syrup)
  • 1/2-3/4 cup favorite BBQ sauce
  • 1 tbsp coconut oil



  1. Drain the the jackfruit
  2. Cut the hard core off the end of the jackfruit and squeeze out the seeds
  3. Pull the jackfruit apart until you have string like pieces
  4. Add to a pan on medium-high heat with the melted coconut oil
  5. Sauté until the edges have started to turn brown and crisp up
  6. Add the desired amount of BBQ sauce, making sure that all the jackfruit is coated and caramelized slightly

Tahini Coleslaw

  • 1 cup carrot, shredded
  • 1 cup cabbage, sliced on a mandolin
  • 1 stalk celery, sliced thinly
  • 1/4 cup tahini paste
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 2 tbsp EVOO
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dilled
  • Salt & pepper to taste


  1. Add all the vegetables into a bowl
  2. In a separate mason jar, combine the rest of the ingredients and shake to combine
  3. Pour over the slaw veggies until fully coated
  4. Set aside in the refrigerator until ready to assemble

Potato Salad

  • 2 large organic white or red potatoes, cubed
  • 2-3 tbsp coconut oil
  • Salt & pepperthumb_IMG_4935_1024
  • 8 stalks of asparagus, cut into 1 inch pieces**
  • 1 package fresh dill,chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup apple cider vinegar
  • 1/8 cup EVOO
  • 2 tbsp dijon mustard
  • 1 tsp maple syrup
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

**A trick to know where to break asparagus off, is to take each individual stalk, holding it by each end.  Start to bend slowly until the asparagus snaps.  The end part is woody and inedible, discard this.  The top half is what you want to use for cooking


  • Pre-heat the oven to 375 degrees Fahrenheit
  • Spread the cubed potatoes over a baking sheet
  • Coat with melted coconut oil, salt and pepper
  • Bake 15 minutes then flip potatoes and cook for another 10-15min or until golden brown
  • While potatoes are cooking, heat 1 tbsp coconut oil in a pan over medium-high heat
  • Add asparagus and cook until crisp and still green
  • Add the dressing ingredients into a mason jar and shake thoroughly
  • Once potatoes are cooked, add to a bowl with the asparagus
  • Pour dressing over warm potato salad and coat
  • Put in the fridge too cool


  1. Place 1/2 cup of pulled “pork” onto a whole wheat or gluten free bun
  2. Top with a generous amount of coleslaw
  3. Add avocado (optional, but delicious)
  4. Scoop desired amount of potato salad
  5. Devour



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