I have seen pictures on various blogs for ages now using jackfruit as this new alternative to pulled pork. I made the mistake of buying a full jackfruit from the store, but failed at being able to cook that. Then I found most recipes called for getting canned (as long as it is in water or brine, NOT syrup). I got two cans of it from the local Asian store and was SUPER thrilled with the turn out.
Drain the cans, and cut the cores and seeds out, as well as chopping the fruit in to little pieces.
In a cast iron skillet put 1/2 of a diced onion and 3 Tbsp garlic in some olive oil and cook over medium until translucent. Then add the jackfruit to this as well as 2 Tbsp brown sugar, 1 tsp cumin, 1/2 tsp cayenne, 1 tsp chili powder, 1 tsp paprika, and 2 tsp liquid smoke. Stir and break down the jackfruit as you cook it. Then add 1 cup of water and cover, cooking over low heat for 15-20 minutes, until the water boils off.
If the jackfruit is still in chunks then, smash in to thin pieces. Then spread out on a baking sheet, top with BBQ sauce, and bake at 400 for 15 minutes.
This was the base for our jackfruit tacos. Then I topped one with broccoli slaw and avocado. The other I topped with salsa, vegan sour cream, and avocado.