Heat the vegetable broth in a non-stick pan over medium heat.

Add the jackfruit, chipotle, liquid smoke and salt.

Cook, stirring, for 4-5 minutes

Transfer the pan mixture to a slow cooker, add the barbecue sauce and water, toss well.

Cook on high for 1 hour, stirring every 15 minutes and adding more water as needed.

The jackfruit should be fork tender.

Take the jackfruit out of the cooker and shred.

Serve or transfer to a container and refrigerate. Heat before serving.

I like to serve it on a vegan bun topped with a kale cole-slaw.