Jackfruit Ropa Vieja

steps

1. Cut the onion lengthwise in half and remove the peel. Cut each half lengthwise into slices so you get lots of onion strips. Remove the seeds and membranes from the bell pepper and cut into strips. Cut the jalapeño into strips (I leave the seeds/membranes for heat). Mince enough garlic to get 1 tablespoon.
2. Heat the olive oil in a large, heavy skillet (cast iron if you have it) over medium-high heat. Add the onion and tomato sauce and cook for about 10 minutes, stirring occasionally. After 5 minutes, the onions should be softened. Allow the tomato sauce to thicken and caramelize for another 5 minutes. During the final few minutes, you will need to stir frequently to prevent the sauce from burning. Stir in the salt, cumin, and the half bay leaf and cook for another minute, until the onions are browned. Stir in the peppers and garlic and reduce the heat to low.
3. Drain the jackfruit and shred or chop it finely. Add the jackfruit and vegetable broth to the skillet and stir. Cover and simmer for 20 minutes.
4. Remove the lid and simmer until the sauce thickens. Discard the bay leaf. Stir in the soy sauce and taste for salt. This tastes best if made several hours or a day before serving to allow flavors to marry. Top with cilantro at serving time.