mississippi slow cooked jack fruit

adapted from New York Times.

ingredients

• 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

method

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!