BBQ Pulled Jackfruit

Serves 2 (multiply as needed)

• 1 (20 ounce) can young green jackfruit in brine or water (NOT sweet or syrup), found in Asian markets
• 1 tablespoon olive oil
• 2 to 3 cloves garlic, minced
• About 1/2 cup barbecue sauce, plus more as needed
• For serving: burger buns, barbecue sauce, Carolina Slaw

Drain jackfruit and rinse well to wash away brine. Squeeze out as much excess moisture as possible. Heat oil in a saucepan on medium and sauté garlic until aromatic, 1 to 2 minutes. Add jackfruit and cook, stirring, until garlic is distributed and jackfruit is warmed through, about 5 minutes Add barbecue sauce and mix well to coat. Cover and bring to a simmer, then simmer over low heat 1 hour, stirring every 10 to 15 minutes, until tender. If too dry, stir in a little water. Shred using two forks and mash seeds. Flavor improves when refrigerated several hours or overnight. If refrigerated, reheat gently, stirring often, and adding a little water if needed. Serve on buns with extra barbecue sauce and Carolina Slaw.