BBQ Jackfruit

1 diced onion 

2-3 tablespoons of minced garlic

2 cans of jackfruit, drained and shredded (or you can shred at the end after it has cooked)

1 teaspoon of cumin

1 teaspoon paprika

1 tablespoon of brown sugar

several shakes of red pepper flakes

1 cup of BBQ sauce (feel free to eyeball teh amount)

1/2 cup vegetable broth

Saute diced onion with minced garlic for several minutes, add the jackfruit and cumin, paprika, brown sugar, red pepper flakes, and bbq sauce. 

Add the vegetable broth. Add some salt and pepper to taste. Let it simmer for 10-15 minutes, stirring occasionally. 

If it is too runny from the added broth then simmer without the lid, if the consistency looks good to you, simmer with the lid on to retain moisture. 

Remove from heat and shred if you need to, then serve!

For vegan ranch I took a jar of vegannaise that was half empty and added 1-2 tablespoons of onion powder and garlic powder into the jar. I didn't measure, just eyeballed. I chopped about 1 cup of fresh parsley with my nut chopper and dropped that into the jar (again, just eyeballed). I put in a dash or two of vinegar and shook the jar really hard with the lid on. Then I repeated the shaking after adding 1-2 tsp of almond milk to get it to a consistency that was good for spreading.

Serve on toasted bread or buns with the fixings you'd normally serve pulled pork with. Top with the ranch sauce. Very very good!

(Leftovers make a great tamale filling too)