Slow Cooker Jackfruit "Pulled Pork"

🥘 Ingredients

• BBQ sauce
  1.5 c
• coleslaw
• garlic powder
  2 tsp
• jackfruit (drained)
  40 oz
• olive oil
  1 tbsp
• onion (sliced)
  1
• pepper
  1/4 tsp
• water
  4 tbsp

🍳 Cookware

• saucepan

1. 📝

   If using jackfruit packed in brine, ensure you rinse thoroughly and pat dry. When cooking jackfruit to be shredded on the stovetop, I recommend cutting out the core as it can be quite tough. However, when using a slow cooker, it breaks the toughness of the center core down a little more. You can still cut off the core to ensure the jackfruit shreds easily though. The goal is to have a texture like shredded chicken or pulled pork.

2. 1

   Heat up a large saucepan over medium high with olive oil . Add onion and cook until the onion becomes translucent, which takes about ⏱️ 4-5 minutes depending on your stovetop.

   olive oil: 1 tbsp, onion: 1 (sliced)
3. 2

   Season jackfruit with garlic powder and pepper and add to the pan for about ⏱️ 10 minutes to immerse the flavors and until lightly browned. Turn about ⏱️ 5 minutes on each side. You may need to turn down the stovetop to medium if it starts to get too hot.

   jackfruit: 40 oz (drained), garlic powder: 2 tsp, pepper: 1/4 tsp
4. 3

   Transfer to a slow cooker and add BBQ sauce and water . Cook on low for ⏱️ 270 minutes until it shreds easily with a fork.

   BBQ sauce: 1.5 c, water: 4 tbsp
5. 4

   Once the dish is done, shred the jackfruit with two forks. Serve over buns of choice with a good heaping of coleslaw on top. You can also enjoy the coleslaw on the side.

   coleslaw