Drain canned young jackfruit and rinse well. Remove any core pieces and seeds if present. Use two forks or your hands to shred the jackfruit into thin strips resembling pulled pork. Aim for about 2 cups shredded.

Prepare tofu

Press extra-firm tofu at least 15–30 minutes to remove excess moisture. Crumble the pressed tofu with your hands or a fork into small, stringy bits similar in size to the shredded jackfruit.

Combine base ingredients

In a large mixing bowl, combine the shredded jackfruit, crumbled tofu, vital wheat gluten, chickpea flour, smoked paprika, garlic powder, onion powder, black pepper and salt. Toss to distribute dry seasonings evenly.

Add liquids and knead

Whisk together the vegetable broth and soy sauce, then pour over the mixture. Stir until a shaggy dough forms. Using clean hands, knead the mixture briefly (about 1–2 minutes) to help the vital wheat gluten bind the pieces together and give a chewy, meatlike texture. Avoid over-kneading; you want fibrous strands, not a dense loaf.

Rest (optional)

Let the mixture rest for 10 minutes to allow the gluten to relax and hydrate. This improves chew and shredding behavior.

Marinade / Sauce

In a bowl, combine the BBQ sauce, apple cider vinegar, maple syrup or brown sugar, liquid smoke (if using), chili powder and mustard. Whisk until smooth. Taste and adjust for sweetness, acidity or smokiness. This will be your finishing sauce for the shredded pork.

Sauté / Finish

Sear and build texture

Heat a large skillet over medium-high heat and add the oil. When shimmering, add the diced onion and sauté 4–5 minutes until translucent and starting to brown at the edges. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook the shredded base

Add the shredded jackfruit-tofu mixture to the skillet, spreading it in an even layer. Let it cook undisturbed 2–3 minutes to develop browning, then stir and continue to cook another 4–6 minutes, pressing pieces lightly with a spatula to encourage caramelization. If the pan looks dry, add 1–2 tbsp water or broth. After browning, add 1 tbsp soy sauce to deglaze and intensify umami.

Finish with sauce

Reduce heat to medium-low. Pour the prepared BBQ marinade over the browned shredded mixture, tossing to coat evenly. Simmer gently 3–5 minutes until the sauce thickens slightly and clings to the strands. Taste and adjust seasoning with salt, pepper, or a splash more vinegar or maple syrup as needed.

Rest and garnish

Remove from heat and let rest 2 minutes to allow flavors to meld. Sprinkle chopped parsley if desired. The mixture will hold together like shredded pork but remain plant-based.