Chef: Denise Kling-Pelto
Makes: 4-6 Servings
Prep Time: 5 minutes
Cook Time: 7 hours
2 20 oz cans of green jackfruit in water, drained
1 ½ c bbq sauce (your choice)
1 onion diced
1 c celery chopped
1 green pepper; seeded and diced
1 c sliced mushroom (mini portabellas or white button)
Rinse jackfruit thoroughly
Place all ingredients and mix well in a slow cooker, on 200 degree setting for 5 hours
Stir a few times during the cooking process
After 5 hours, using two forks, one in each hand, pull apart the fruit. I place it in a separate bowl to isolate the jackfruit and make sure I didn’t miss any of the pieces.
Place jackfruit back in cooker with bbq mixture and stir thoroughly. Cook for another 2 hours.
Serve on a whole grain bun or over brown rice, quinoa or millet.
Make sure not to leave unseparated large chunks in the mixture.
The longer you cook it, the easier it breaks down. The jackfruit that had been on the bottom of the slow cooker pulled apart more easily.