1 (20 oz) can jackfruit in brine 1 tsp chili powder ½ tsp salt ½ tsp pepper ½ tsp cayenne pepper (optional) pinch of garlic powder 1 tsp coconut oil ½ c BBQ sauce ½ c water
Drain and rinse jackfruit and remove any tough pieces (if you miss a few, it’s not a big deal). Pat dry and toss with all of the dry spices. In a large skillet, heat coconut oil over medium high heat and add jackfruit pieces to the hot pan to brown on each side. This takes about 2-5 minutes, just to get some coloring on each side. Next, mix the BBQ sauce with water to thin it out into a sauce and add to the pan of jackfruit. Lightly toss each piece to coat it in the sauce mixture and cover with a lid. Simmer over low heat for 20-30 minutes. After cooking, transfer the jackfruit and remaining sauce left in the pan to a bowl and shred with a fork. At this point, the jackfruit should look like pulled pork. Try to restrain yourself from eating all of it with a fork. Add more BBQ sauce to your liking and put on top of a lightly toasted sandwich roll. Top with coleslaw, jalapeños, or whatever toppings you’d like. Makes enough for 2 sandwiches.