Preheat oven to 350 degrees. Using cooking spray, oil 24 cavities of a mini muffin pan.
In medium mixing bowl, combine corn flour, vegetable stock, shortening, baking powder and salt. Mix with a large spoon until crumbly.
Add a scant tablespoon of dough to each cavity of mini muffin pan. Using the back of a smaller spoon, press the dough, leaving an indention for the filling.
For the filling:
Drain can of jackfruit and rinse well.
Combine all ingredients in a medium saucepan. Cook over medium heat for approximately 20 minutes. Jackfruit will start to soften and will begin to break into string-like pieces, looking similar to pulled pork or shredded chicken. After most of the water has cooked off, remove from the heat. You may wish to use two forks to further shred the jackfruit and mash up any larger pieces.
Put a heaping spoonful of the jackfruit filling in each of the cups of dough. Bake at 350 for 18-20 minutes. Remove from oven and let sit for a few minutes. Remove from pan and serve. I like to serve this with a side of guacamole.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.