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Slow Cooker Pulled Not-Pork Jackfruit, Carolina Style
- 2-14-16 oz . cans Jackfruit , young green in water, (exact weight varies by brand)
- 1 large yellow onion , thinly sliced
- 1 cup filtered water
- 3/4 cup apple cider vinegar
- 2 T . coconut sugar (or brown sugar if you prefer)
- 1 T . Braggs aminos or Tamari gluten-free soy sauce (use coconut aminos if soy-resistant)
- 1 T . smoked paprika
- 2 t . sea salt
- 1 1/2 t . Aleppo pepper flakes or crushed red pepper flakes
- 1/2 t . ground black pepper
- 1/2 t . mustard powder
- 1/2 t . garlic powder
- 1/4 t . cayenne pepper
- Drain cans of jackfruit and rinse well. Slice onion thinly. Place in slow cooker. (I have used a small 3 quart slow cooker and also a large, standard sized slow cooker. Both worked just fine.)
- In a small mixing bowl, combine all remaining ingredients, including water and apple cider vinegar. Stir to combine then pour over jackfruit and onions in crockpot. Stir well to coat jackfruit.
- Cook in slow cooker on high for 4 to 5 hours or on low for 7 to 8 hours.
- Using a slotted spoon, lift jackfruit and onions out in small batches. Separate onions out into a serving dish. Using two forks on a large cutting board, shred the jackfruit and return to the liquid in the slow cooker.
- Serve on a bun or sliced bread, adding a few of the onions on top of the jackfruit.
- Leftovers store well and easily reheat in the microwave.
I’m sharing this at Gluten-Free Homemaker’s Gluten-Free Wednesdays. Drop by for a visit, there are lots of terrific recipes there!
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