Ingredients

• 2 tablespoons olive oil
• 1/4 cup chopped Vidalia onion
• 3 cloves garlic, minced
• 3 pounds canned young green jackfruit in water, drained
• 2 cups barbeque sauce, or more to taste

Instructions

1. Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
2. Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.