The first step is to prepare your jackfruit. begin by coating your knife with some oil before cutting into the fruit (re-apply as needed)
Next, you need to cut your jackfruit. There are a few methods of cutting into a jackfruit. I've tried them all, and you can get pretty great results with a majority of methods. For this recipe, I decided to slice large 1 1/2-2" slices from the jackfruit. This makes each section manageable to remove the pods, seeds and leftover fibrous flesh and skin.
Separate the different parts of the jackfruit into different bowls; the fruit pods, seeds and the remaining flesh of the jackfruit* . For this recipe you'll be using the fruit pods so you can set everything else to one side for now.**
Thinly slice the onions and sauté them in a big pan for 2-3 minutes with a little oil.
Add the jackfruit and the spices - stir well the coat all the jackfruit with the spices.
Add the BBQ sauce and vegetable broth. Stir again.
Simmer for 30 minutes. Stir occasionally to make sure it's not sticking to the bottom of the pan.
When the jackfruit softened, you can mash it or pull apart bigger pieces with 2 forks. This is how you achieve the "pulled" effect.
If you'd like a softer, more saucy texture, you can serve the BBQ jackfruit now. However, if you want more of a crispy, drier texture, place the jackfruit on a baking sheet and bake in the oven for 20 minutes at 160ºC (Fan assisted).
Serve quickly after baking for the best results.
* For this recipe, we'll be using the fruit 'pods' for the bbq jackfruit as that is the way I've always done it. However, a friend told me that they use the fibrous material around the pods as it already has the stringy nature and meaty texture. You can always experiment with both to see what you prefer.** Note that the jackfruit seeds can be kept and boiled or roasted with seasonings as a lovely snackAny remaining raw jackfruit can be frozen - place fruit bits in a freezer-safe glass container and freeze for up to two months.