Drain and rinse the canned jackfruit well. Using your hands or two forks, pull apart the jackfruit pieces into shreds and tear away any tougher core pieces. Trim and discard seeds if present. Aim for a shredded, pulled texture about 2 cups when done.

Sauté aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown jackfruit

Add the shredded jackfruit to the skillet. Increase heat to medium-high and cook, stirring occasionally, until edges begin to brown and pieces dry out slightly, about 6–8 minutes. This helps develop texture and flavor.

Season and deglaze

Reduce heat to medium. Sprinkle in smoked paprika, ground cumin, ground coriander, chipotle powder, kosher salt, and black pepper. Stir to coat the jackfruit and toast the spices about 1 minute. Add the tomato paste and cook 1 minute, stirring. Pour in the vegetable broth and apple cider vinegar to deglaze the pan, scraping up any browned bits. Add brown sugar and stir to dissolve.

Add smoke and simmer

Stir in the liquid smoke and reduce heat to low. Cover and simmer gently for 10 minutes to let jackfruit absorb flavors, stirring once halfway through. If mixture gets too dry, add up to 2 tbs more broth.

Finish with barbecue sauce

Remove the lid and stir in the barbecue sauce. Increase heat to medium and simmer uncovered for 5–7 minutes until sauce thickens and clings to the jackfruit. Taste and adjust seasoning: add lemon juice, more salt, or a pinch of sugar if desired.

Crisp edges (optional)

For a chewier, slightly charred finish, spread the sauced jackfruit in an even layer on a rimmed baking sheet and broil on high for 3–5 minutes, watching closely, until edges char slightly. Alternatively, pan-sear in batches over medium-high heat for 3–4 minutes per side to crisp.

Garnish

Remove from heat and stir in chopped cilantro if using. Let rest 2 minutes before serving.

To Serve

Assemble sandwiches: Pile 1/3 to 1/2 cup smoked jackfruit onto each bun, top with coleslaw and pickles. Serve remaining jackfruit as a 'by the pound' option with additional barbecue sauce on the side.

Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet with a splash of broth or in a covered oven dish at 350°F (175°C) until warmed through.