mississippi slow cooked jack fruit

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


  1. 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.
  2. Shred jackfruit, and increase heat to high and cook for 1 hour. Serve immediately with mashed potatoes!

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