Shredded Jackfruit Veg Carnitas

a 20-ounce can of green jackfruit (in brine or water)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/4 cup chopped garlic
1 teaspoon smoked paprika
1 1/2 teaspoons taco seasoning (or chili powder)
1/2 cup water
big squeeze of lemon or lime juice
scant 1/2 teaspoon of salt, or to taste

I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.

Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.

Makes enough for 4-6 burritos, or more tacos, etc.

Variations:

- A Thai Curry Version: Omit the garlic, paprika, and taco seasoning, and use a 1-2 tablespoon dollop of red curry paste instead. I use this jackfruit in salads, rice bowls, and curry-spiced noodle bowls.

- BBQ Jackfruit: Omit the garlic, paprika, and taco seasoning. Cut back the water to 1/4 cup and add 2/3 cup of your favorite BBQ sauce.