BBQ Jackfruit Sandwich

Ingredients:

- 2 (14. oz.) cans of young jackfruit in water, drained

- 6 tbsp vegetable oil

- 1 medium-size yellow onion, chopped (about 1 1/2 cups)

- 4 teaspoon minced garlic (about 3 cloves)

- 2 teaspoons ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon smoked paprika

- 1/2 cup vegetable stock

- 1 tbsp maple syrup

Instructions:

1. Rinse jackfruit under cold running water; drain and pat dry with paper towels

2. Heat 2 tablespoons of the oil in a large skillet over medium-high

3. Add onion, and garlic; cook, stirring often, until tender and beginning to brown, about 7 minutes

4. Add jackfruit, and stir to break up fruit

5. Sprinkle with cumin, coriander, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute

6. Add maple syrup and stir

7. Stir in vegetable stock; cook, stirring occasionally until most of liquid has evaporated, about 3 minutes

8. Turn off pan, and allow jackfruit to completely cool. For best results, I like to refrigerate overnight and use for the following day. If you don't have that kind of time, give it at least an hour, before moving to the next step

9. Reheat your pan with a little olive oil, add your cooked jackfruit and cook until slightly crispy about five minutes. If it's too dry, add a little water or stock.

10. Assemble your sandwich, with your favorite slaw, red onions and brioche bun.