Directions

1Put your slow cooker on high. Then open and drain 2 cans of Jackfruit (17oz or 20oz cans). Jackfruit in brine works best.

2Rinse the jackfruit and pick out any seeds and place into the slow cooker

3Sprinkle the paprika, old bay, your pork rub, sugar (I'll add my favourite recipe to the site soon, but you can find plenty of awesome pre-made pork rubs that are vegan) These rubs should have paprika, sugar, salt, a little chilli, as a decent base. Stir into the jack fruit so it's all covered.

4Pour in your liquid smoke. This is made from natural smoke and is a great ingredient. I use a bit of apple wood and a bit of mesquite, but hickory is amazing too. Stubbs does amazing liquid smoke.

5Add in 1-1.5 cups of vegetable stock.

6Chop your onions up fine and stir in. Add in a tablespoon of garlic paste

7Cook on high for 3.30-4 hours. Stir occasionally

8After 3 1/2 to 4 hours, pull it apart with a fork, or smoosh it a bit so it takes on the texture of pulled pork. Add a few squirts of BBQ sauce and cook for another 45mins to an hour

9Place under the grill for about 10 minutes to crisp it up a little.

10Serve up on a bun with some more BBQ sauce and add some coleslaw if you like to give it a bit of crunch.