For the Jackfruit:

• Rinse, drain, and thoroughly dry canned jackfruit. Using kitchen shears, cut up the pieces of jackfruit a bit. It will break up in the pan, but this step helps. In a medium-sized bowl, mix together 1 Tablespoon brown sugar, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon chili powder, and ½ teaspoon cumin powder. Add the jackfruit and toss to combine.
• In a large skillet, add 1-2 Tablespoons mild oil and heat to medium. Once oil is hot, add small, diced onion and cook until just beginning to caramelize. Add 2 minced garlic cloves and cook until fragrant. Add the seasoned jackfruit and cook for 5 miutes, until it begins to get some color. Begin to break it up with the back of a spoon. It won't break up completely here but just kind of soften apart.
• Remove the jackfruit from the heat and let cool until you can touch it with your hands. Using your hands or two forks, start to pull apart the jackfruit to shred it. Some of the smaller pieces won't shred, that is totally fine. They're still tender and will be great.
• Start with 1 cup barbecue sauce and mix with the shredded, seasoned jackfruit. Add more if you want the mixture more "saucy". Cook, stirring, just until heated through.
• Serve topped with more barbecue sauce, coleslaw, pickles, and red onions, either on a bun, over rice, or in a tortilla.