Drain and rinse the jackfruit. Chop off the center core portion of the fruit and discard (see photos in post above).
Heat the oil over medium-high heat in a large skillet, then add the jackfruit and cook until golden brown, stirring occasionally.
Add the spices (garlic powder, salt, black pepper, and chili powder) and stir. Cook for 2-3 more minutes, stirring occasionally.
Add the BBQ sauce and the water, and simmer covered for 20 minutes, stirring occasionally.
Remove the lid, and use two forks to shred the jackfruit directly in the pan.
Then cook over high heat for 3-5 minutes, stirring frequently.
Serve immediately on buns with vegan coleslaw or any fresh or cooked veggies, and extra BBQ sauce. I served mine with vegan mayo, cooked red cabbage, and fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Use jackfruit in brine or water, but not in syrup or your pulled pork will taste too sweet. It can be found at practically any Asian market, some grocery stores, and on Amazon.
Use any type of oil and salt you want.
This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
Nutritional info doesn’t include the buns, or any other side dishes or sauces.