Jackfruit, sweet potato, and pineapple cooked in a Hawaiian-style sauce make this vegetarian version of pulled pork taste great.
Ingredients: 1 large sweet potato, peeled and cubed. 1 small pineapple, peeled and cubed. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 1 cup vegetable broth. 1/4 cup soy sauce. 2 tablespoons tomato paste. 2 tablespoons apple cider vinegar. 1 tablespoon brown sugar. 1 tablespoon garlic powder. 1 tablespoon smoked paprika. 1 teaspoon ground ginger. 1 teaspoon black pepper. 1 teaspoon liquid smoke. 2 cups shredded jackfruit canned or fresh. 1/4 cup barbecue sauce. 1 tablespoon cornstarch mixed with 2 tablespoons water.
Instructions: Put pineapple, bell peppers, onion, and sweet potatoes in a slow cooker in that order. Blend vegetable broth, soy sauce, tomato paste, apple cider vinegar, brown sugar, garlic powder, black pepper, liquid smoke, and smoked paprika together in a bowl. Add the mix to the slow cooker with the vegetables. Top it off with shredded jackfruit. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft. After the jackfruit is cooked, take it out and shred it with forks. Put the shredded jackfruit back into the slow cooker. Add the barbecue sauce and cornstarch mix and mix well. Keep cooking on high for another 15 to 30 minutes, until the sauce gets thicker. You can put it in sandwiches or on top of rice. Have fun!
Prep Time: 20 minutes
Cook Time: 240 minutes
Backstage Academy of Dance