4 tbsp Olive oil

6 cups Jackfruit

2 cups Medium onion, sliced

¼ cup Garlic, minced

1 tbsp Salt

2 tsp Cumin

2 tsp Pepper

2 tsp Chili powder

1 tsp Cayenne pepper

1.85 oz Matriark Upcycled Vegetable Broth Concentrate (1.85oz broth + 1qt of hot water)

1 cup BBQ Sauce, prepared

2 tsp Liquid smoke

2 tsp Worcestershire sauce

2 tsp Paprika

  1. Preheat oven to 350°F

  2. Cut jackfruit in half and remove the core. Pull each fruit out and remove seeds and outer coating. Rinse fruit and let dry.

  3. Heat oil over medium heat in a Dutch oven.

  4. Add garlic and onions, cook until translucent, about 4 minutes.

  5. Add jackfruit, cumin, pepper, chili powder, cayenne pepper and paprika, Worcestershire and liquid smoke. Stir evenly.

  6. Add the vegetable stock and bring to simmer. Reduce heat and simmer covered for 45 minutes til the jackfruit has broken down.

  7. Place jackfruit on a baking sheet in one layer.

  8. Bake for 75 minutes, jackfruit should be deep brown and moisture should be baked out.

  9. Add barbecue sauce over the jackfruit. Mix and bake for another 15 minutes.

    To serve: Serve 6oz of Jackfruit with 2.5oz roll