60 oz Young Green Jackfruit preferably in water – brine works ok too. Usually sold in Asian Markets or sections of your local grocery store
2 TSP each – Paprika, Cumin, Cayenne, Black Pepper, Chili Powder & Onion Powder
2 TBSP Ketchup or Tomato Paste
3 TBSP of either Maple Syrup, Agave, Date Sugar or Honey (or a mix – I like Honey Maple)
1/3 Cup Apple Sauce
1 TSP Liquid Smoke
1 TBSP Molasses
1 TBSP Prepared Mustard
1 TBSP Apple Cider Vinegar
Medium Onion Diced
3 Garlic Cloves pressed or 1 tsp Garlic Powder
1/2 Cup Water
Drain the cans of Jackfruit and rise them off. Cut the harder “core” sections off the pieces.
Mix all the dry spices together and then toss with the Jackfruit inside Instapot or Slow Cooker pot. Add all other ingredients. Pressure cook on High for 25 minutes or Slow Cook 2 Hours on High. Pull and separate the Jackfruit pieces until desired size.
Enjoy on your favorite bun. I like topping mine with Cabbage Cole Slaw and a dash of Paprika & Black Pepper. Serves 6.