Dry: Drain the jackfruit then rinse it well under running water. Drain well, then transfer to a clean dishcloth. Roll it up and wring tightly to squeeze as much moisture out of the jackfruit as possible.
Flavor: In a large bowl stir together jackfruit, brown sugar, and spices.
Cook: Heat oil in a large saute pan over medium heat. Add the jackfruit mixture, cover, and cook, stirring occasionally, until the edges are crispy and brown, about 20 minutes. Add a dash of water to the pan, as needed, to prevent it from burning.
BBQ: Stir in BBQ sauce then let cook undisturbed for 2 to 3 minutes to create some crispy pieces.
Serve: Serve warm on sliders topped with ranch and slaw.
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Notes
*Canned young green jackfruit is the most reliable, as compared to fresh jackfruit (which can be much sweeter). Look for it in some organic groceries, or at any Asian supermarket.To make this BBQ jackfruit with fresh jackfruit, use 6 cups of shredded fruit, aiming to find one that is underripe and not very sweet