Ingredients
2 x Cans of Jackfruit
(drained and rinsed)
1 Tablespoon Coconut Sugar
1 Tsp Mexican Oregano
1 Tsp Salt & Tsp Black Pepper
1 Tsp Cumin
1 Tsp Garlic Powder
1/2 Tsp Smoked Paprika
1/2 Tsp Chilli Powder
Cup Vegan-Friendly BBQ Sauce
4 Large Sweet Potatoes
2 avocado
1 pomegranate
Method
In a large mixing bowl add the drained jackfruit with all of the spices and stir to evenly coat the
jackfruit.
Add the jackfruit to the slow cooker and pour
the bbq sauce over and stir. Cook on
low for 5 hours.
After 5 hours, shred the jackfruit with a fork and
cook for an additional hour.
Serve with roasted sweet potatoes and top with avocado and pomegranate seeds (optional: add a dusting of coriander)