Ingredients
Method
- Drain and rinse the jackfruit thoroughly under cold water. Pat dry with paper towels, then use your hands or two forks to shred the jackfruit pieces until they resemble pulled meat. Remove any tough core pieces.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in the shredded jackfruit and cook for 3-4 minutes, allowing it to absorb the onion and garlic flavors.
- In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, and liquid smoke until smooth.
- Add the sauce mixture to the skillet along with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir to coat the jackfruit evenly.
- Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally.
- Remove the lid and continue cooking for 5-10 minutes more until the sauce has thickened and the jackfruit is tender and well-coated.
- Taste and adjust seasonings as needed. Serve hot on challah rolls with coleslaw and pickles.
Notes
Leftovers keep in the refrigerator for up to 4 days and reheat well in the microwave or on the stovetop with a splash of broth. You can make this ahead and keep it warm in a slow cooker on low heat for serving. For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to taste.