Once rinsed, look at the triangle fan-shaped pieces of the jackfruit. The fan part is the part of the jackfruit that will easily shred. Cut the point of the fan off and discard.
Place the trimmed jackfruit in a large bowl along with the avocado oil, sesame oil, ginger powder, garlic powder, sea salt, onion powder, and pepper.
Toss until the jackfruit is coated.
Spray the bottom and sides of the slow cooker with avocado oil.
Add the jackfruit to the crock pot along with the chopped onion, chopped carrot, chopped celery, coconut cream, coconut sugar, tamari (or soy sauce), arrowroot flour (arrowroot starch), fish sauce, and hot sauce.
Cover and cook on low for 6 – 8 hours.
When there are about two hours left, use a fork to press the jackfruit pieces against the side of the crockpot to shred it.
Cover and continue to cook.
With about 30 minutes left of cooking, cut the top off the celery root and use a vegetable peeler to peel off the outer skin.
Cut the celery root into about 1 inch pieces and place in a large pan over medium-high heat.