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Credit: Heidi VanPelt-Belle, Chef/Owner, FüD, Kansas City, Missouri
The National Culinary Review, November/December 2017
5 lbs. green jackfruit
2 cups water
2 T. liquid smoke
¼ cup onion powder or 1 whole onion, chopped
1-2 T. salt
½ cup oil
Method: Roast green jackfruit in pan with water, liquid smoke, onion and salt for 1 hour with lid on. Remove lid; stir. Drizzle oil over jackfruit; roast 1 hour with lid off. Top with barbecue sauce; roast until slightly blackened.
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