Preparation Time: 10 minutes
Cooking Time: 8 hours
Servings: 8
1 20 ounce can young green jackfruit in brine or water
1 onion, chopped
1-2 garlic cloves, crushed
1 cup barbecue sauce (approximately)
¼ cup water
Drain the jackfruit and rinse several times with water. Let rest in the strainer to remove as much water as possible while sautéing the onion and garlic.
Sauté the onion and garlic in a non-stick pan until softened slightly, about 5 m
Place the jackfruit in the bottom of a crockpot, (it won’t look like there is much of it, but as it breaks apart there will be plenty for 8 servings), spoon the onions and garlic over the top and add ½ cup of barbecue sauce and the water. Stir gently to mix well, cover and cook on high heat in the crockpot for about 3 hours before stirring. After 3 hours stir gently and add about ¼ cup more barbecue sauce. Cook for an additional hour on high.
Uncover and stir, breaking up the jackfruit as much as possible into strands. Reduce heat to low. Cover and continue to cook for another 3-4 hours, stirring and breaking up the jackfruit until it is all broken into strands. Add the remaining barbecue sauce occasionally, as necessary. The jackfruit will become softer and easier to break apart the longer it cooks. It should be very thick and stringy at the end of the cooking time. Serve on buns, topped with coleslaw (May 2010 Newsletter), sautéed onions (May 2010 Newsletter) and Sriracha hot sauce.
Hints: This is a fantastic barbecued sandwich just bursting with flavor. Choose any of your favorite fat-free bbq sauces.
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Another version, this one from Kathy Carmichael.
https://www.kathysvegankitchen.com/bbq-jackfruit-recipe/#recipe