I made a few minor changes to the recipe. I was out of the chile powder so I just left that out.
I don’t have a crock pot or slow cooker, so I cooked the jackfruit in my rice cooker on the slow setting, just like I did for the BBQ Pulled Jackfruit Sandwich. As I don’t feel comfortable just leaving the rice cooker unattended, I set it up on a morning when I knew I would be in all day.
I added all of the ingredients and set the cooker for 4 hours. I did have to add a bit of water a couple of times, since it looked like it was starting to get too dry and sticking to the bottom. But other than that, it came out great. It’s an easy recipe and the results are flavorful and a bit on the spicy side.