pulled pork sandwich

i live in kansas city, and there is no shortage of good barbecue sauces here.  and man, do i love a good bbq sauce - especially grilled up on some veggies. since it's winter and too cold to grill, lately i've been enjoying it on pulled pork sammies.  there are a variety of ways to make vegan pulled pork - my personal favourite would have to be using young green jackfruit, as it has a nice shredded texture and absorbs the bbq flavour well. i get it at my local asian grocer. you can find a handful of pulled pork recipes using jackfruit online - it's not a new concept - but here is the recipe i've created and always use. 

• 1 can young green jackfruit
• 2 cloves garlic, minced
• 1/4 tablespoon onion powder
• 1/2 teaspoon mustard powder
• 1 tablespoon bragg liquid aminos
• 1/4 teaspoon ground pepper
• 1/3 cup water
• 2/3 veggie broth
• 1/2 tablespoon liquid smoke
• 1/2 cup hickory bbq sauce
• 1½ tablespoon heinz 57 sauce
• 1/2 tablespoon apple cider vinegar

drain the quartered jackfruit from the brine or water it's in (be sure to use young or green jackfruit).  rinse all the pieces thoroughly and squeeze each piece to remove as much water as possible. while draining and squeezing, shred each piece (it's very tender) before putting into a 2 quart saucepan.  after all the jackfruit pieces are in the pan, add in the water, garlic, onion and mustard powder, bragg's and ground pepper.  turn the heat on medium high and cook for approximately 12 minutes or until the water has completely evaporated.  since the water content is so low, be sure and stir often - almost sautéeing.  if it starts to stick to the bottom of the pan but hasn't started to darken up a bit, add in a couple tablespoons of water...  but be sure to cook that off again.

after the water is gone, the jackfruit should be a little darker in colour, almost like a very light brown or dirty white.  at this point, turn the heat to low and stir in the rest of the ingredients. cover and simmer on low heat for about an hour and a half, removing the lid half way through.  the sauce should reduce an thicken up considerably.  after it's done cooking,  let it sit for about another hour to really allow the jackfruit to marinate.  finally,  toss it back on low heat for about another 15-20 minutes and then serve.  with pickles.