adapted from New York Times.
- 3- 15 oz cans young green jackfruit in water, drained and rinsed
- 2 oz (1/2 stick) butter
- 1 packet Ranch dressing mix
- 1 packet onion soup mix
- 12 pepperoncini
- vegetable stock, as needed
- Put all ingredients in a crock pot on low and cook for 5-6 hours. Check every couple of hours and add some vegetable stock if it seems like it needs more liquid.
- Shred jackfruit, and increase heat to high and cook for 1 hour. Serve immediately with mashed potatoes!