Ingredients
Young green jackfruit, drained: 2 cans (40 oz / 1.13 kg)
Yellow onion, diced: 150 g (1 cup)
Garlic, minced: 10 g (2 tsp)
Neutral oil: 30 ml (2 tbsp)
Smoked paprika: 6 g (2 tsp)
Ground cumin: 3 g (1 tsp)
Chili powder: 3 g (1 tsp)
Brown sugar: 12 g (1 tbsp)
Tomato paste: 30 g (2 tbsp)
BBQ sauce (vegan): 180 ml (¾ cup)
Apple cider vinegar: 15 ml (1 tbsp)
Salt: 6 g (1 tsp)
Black pepper: 1 g (½ tsp)
Corn tortillas: 8

Method
Squeeze jackfruit dry; shred with hands.
Sauté onion + oil 5 min. Add garlic 30 sec.
Add spices, sugar, tomato paste; cook 1 min.
Add jackfruit + BBQ sauce + vinegar + 120 ml water.
Simmer 20 min uncovered. Shred more if needed.

Plating
2 tacos per plate, pickled red onion + cilantro.