1 pouch G. Washington’s rich brown seasoning & broth
¼ cup (60 ml) water
2 Tbsp (30 ml) maple syrup
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) sesame oil
1 small onion, chopped
1 apple, peeled and cut into cubes
1 Tbsp (15 m) fresh ginger, chopped
4 cloves of garlic, chopped
Drain the canned jackfruit. Rince with fresh water and drain well. Put in slow cooker.
Add all other ingredients in the slow cooker. Cook on low for 6 hours.
After 6 hours of cooking, use a spoon or spatula to mash all the ingredients. You should obtain something that looks like shredded meat. At this point, the jackfruit is really soft and easy to ‘’mash’’. If there is too much broth left, cook for about 1 additional hour at high intensity. All the broth will be absorbed .
Serve on a bowl of low protein rice with a green vegetable. Can also be served as ‘’wrap’’ in a boston lettuce leaf with pickled cucumber or carrot .
A sweet and savory delight, that tastes like a Koreen bbq !