Jackfruit is a giant, prickly oval fruit grown in India, Southeast Asia, Africa and Latin America. It’s the largest tree borne fruit in the world. Ripe jackfruit is sweet and eaten as a dessert. The canned young green jackfruit in brine is unripe. It’s prepared as a vegetable and is also known as “vegetable meat”. Both versions can be found at Asian grocery stores.
1 20 ounce can young green jackfruit in brine
2 cloves garlic
1 tablespoon olive oil
½ cup + extra BBQ sauce
Drain and wash the jackfruit several times. After washing, squeeze out as much water as you can. In a pan, heat the oil and sauté the garlic. Add the jackfruit and salt to taste, and cook for a 3-4 minutes over medium heat. Transfer the jackfruit to a slow cooker, add the BBQ sauce and mix well. Set the cooker for 1 hour, occasionally stirring and adding more sauce or water as needed. The jackfruit should be fork tender and come apart easily.
Take the jackfruit out of the cooker and shred with fork. Let the jackfruit sit for several hours or overnight to further develop the flavor or if it taste good to you right out of the pot. Serve on toasted buns with your choice of more BBQ sauce, vegan mayo, coleslaw or pickles.