This is probably the newest rage in whole food meat alternatives. We found it to be simply unbelievable when we first tried it.

Pull out your slow cooker and prepare this delightful recipe at home or at the campsite.

Best we can tell, is that most Jackfruit recipes are made with canned young green (under ripe) jackfruit in BRINE. When cooked, the chunks of fruit come apart in tender shreds that have the texture of slow cooked pork, beef or chicken.

Once the Jackfruit has slow cooked into melt in your mouth strands, serve on buns with coleslaw.

For simplicity for camping preparation, we suggest a package of prepared slaw mix with your favorite dressing, and a bottle of your favorite prepared BBQ sauce.

2          20 ounce cans of Jackfruit, young green in BRINE.

1          small onion, quartered and thinly sliced.

3          cloves of garlic minced.

1          teaspoon of chili powder

1          teaspoon of dried oregano

½         teaspoon of ground black pepper

1          Bay leaf

1          teaspoon of salt

1          teaspoon of sugar (optional)

2          tablespoons of Olive Oil

1          12 ounce bottle prepared BBQ sauce.

1          Package of Prepared Slaw mix

1          Package of your favorite Buns


Place the Jackfruit in a bowl and cover with water. Soak for approximately 30 minutes then drain. While pressing and pulling apart the pieces with your fingers, the fruit will begin to shred. Remove seeds and discard.

In a 4 to 6 quart slow cooker stir in together all ingredients with the exception of the BBQ sauce. Add 1 1/2 cups of water. Cook on high for 4 hours.

Shred the Jackfruit into strands with forks and stir in BBQ sauce. Reduce slow cooker to low and cook for an additional hour, or until sauce thickens.

Serving instructions:

Place a portion of the BBQ Jackfruit on a toasted bun and top with prepared slaw mix. Unbelievable Enjoy!