1largesweet onion, peeled, halved and thinly sliced
3cloves garlic, smashed and peeled
1 1/2cupsof veggie broth (I used a 'no-beef' version for this.)
1Tablespoonof canola or other light oil
salt to taste
Drain and rinse jackfruit.
Place all ingredients except salt into a slow cooker. Stir.
Allow to cook, covered, on low 4-6 hours. If, after 2/3 of the cooking time, there is still a lot of liquid in the pot, remove lid for the remainder.
Jackfruit will have become tender. To shred it further, use two forks to pull pieces apart. Taste for salt.
Use for whatever you like! I them jackfruit carnitas simple, in a toasted tortilla, with a slice of avocado and cilantro. They'd also be delicious in tamales or enchiladas!
Note: Though I used a slow cooker for this recipe, it can also be prepared on the stove top. Combine all ingredients in a heavy-bottomed pot, cover and simmer on low for an hour, stirring often and checking to make sure your jackfruit isn't sticking to the bottom.