Ingredients

• spray grapeseed (or olive oil)
• three cans (14oz each) jackfruit, drained
• 1 1/2 tablespoons garlic, minced
• 2/3 cup red onion, diced
• 1/2 Asian pear, grated (or use the full pear if you desire a bit more sweetness)
• 5 tablespoons low sodium soy sauce
• 1 tablespoon mirin
• 2 tablespoons sesame oil
• 1/3 cup raw honey
• 1 1/2 tablespoons sesame seeds
• 1 tablespoon arrowroot starch mixed with 1 tablespoon water

Instructions

1. Spray the slow cooker with oil, then add all of the ingredients (minus the sesame seeds and arrowroot) to the slow cooker.
2. Pop on the top and cook on medium high for 4 hours.
3. When there’s about 45 minutes left, open it up and chop up the jackfruit with a spatula so it looks like shredded meat.
4. Mix a little arrowroot starch with water, then pour it in. Cook for the remaining time.
5. Season to taste with pepper.
6. To make tacos, use corn or wheat tortillas, then add a small portion of jackfruit, avocado mash and pico de gallo.