Easter Jackfruit Brisket

1Drain and rinse the young green jackfruit (3 cans). Using your hands or a fork, shred the jackfruit to resemble the texture of shredded meat.

2In a large skillet, heat olive oil (1 tablespoon) over medium heat. Add chopped onion (1) and minced garlic (3 cloves). Cook until softened and fragrant, about 3-4 minutes.

3Add the shredded jackfruit to the skillet and sauté for another 5 minutes, allowing it to brown slightly.

4In a bowl, mix vegetable broth (1 cup), barbecue sauce (1 cup), apple cider vinegar (2 tablespoons), soy sauce (1 tablespoon), maple syrup (1 tablespoon), smoked paprika (1 teaspoon), chili powder (1 teaspoon), cumin (½ teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), and black pepper (¼ teaspoon). Stir well to combine.

5Pour the sauce mixture over the jackfruit in the skillet. Stir to coat the jackfruit evenly in the sauce. Bring to a simmer.

6Reduce the heat to low, cover the skillet, and let the jackfruit simmer for 30-40 minutes, stirring occasionally.

7Once the jackfruit is tender and the sauce has thickened, remove from heat and let it rest for a few minutes before serving.

8Serve the Easter jackfruit brisket hot with your favorite sides like mashed potatoes, roasted vegetables, or coleslaw. Enjoy your plant-based Easter feast!