2-14-16oz. cans Jackfruit, young green in water, (exact weight varies by brand)
1large yellow onion, thinly sliced
3/4cupapple cider vinegar
2T. coconut sugar(or brown sugar if you prefer)
1T. Braggs aminos or Tamari gluten-free soy sauce(use coconut aminos if soy-resistant)
1T. smoked paprika
2t. sea salt
1 1/2t. Aleppo pepper flakes or crushed red pepper flakes
1/2t. ground black pepper
1/2t. mustard powder
1/2t. garlic powder
1/4t. 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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.