Saute the garlic, shallots, sun-dried tomatoes and young jackfruit in a cast-iron skillet.
Add pepper, cumin, smoked paprika, apple cider vinegar, maple syrup and gradually add 1/2 cup of water to the pan.
Cover with lid and let it simmer for 15 minutes. Stir every 5 minutes to prevent the jackfruit from sticking to the pan.
Add the nutritional yeast and BBQ sauce and mix it well. Cook for another 10 minutes
Enjoy!

1 tbsp apple cider vinegar
2 shallots, sliced
2 tbsp yeast
1 tsp ground cumin
1 tbsp smoked paprika
2 tbsp maple syrup
3 cloves garlic, diced
1 tsp black pepper
1 cup sun-dried tomatoes
8 tbsp BBQ sauce
1 can or 300 g young jackfruit.