Prep the jackfruit: Drain and rinse the canned jackfruit well. Pat dry. Using your fingers or a fork, pull apart the triangular pieces to create shreds. Trim and discard any hard core bits or large seeds. Smaller seeds are fine to keep.

Sauté aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion with a pinch of salt and cook 3–4 minutes until softened and lightly golden. Stir in the garlic and cook 30 seconds, just until fragrant.

Season and simmer: Add the shredded jackfruit, smoked paprika, cumin, chili powder (if using), and black pepper. Stir to coat. Pour in the vegetable broth or water. Cover and simmer 5–7 minutes, stirring once or twice, until most of the liquid cooks off and the jackfruit is tender.

Preheat the air fryer: Set your air fryer to 380°F (193°C). Lightly spray the basket with cooking spray.

Sauce it up: Turn off the heat on the skillet. Stir in 1/2 cup BBQ sauce, the apple cider vinegar, and brown sugar if needed. Taste and add salt if required. The mixture should be moist but not soupy. If it’s very wet, cook another minute on the stove to reduce.

Air fry the jackfruit: Spread the sauced jackfruit in a thin, even layer in the air fryer basket. Avoid thick clumps for best caramelization. Air fry for 8–10 minutes, shaking or tossing halfway, until the edges begin to crisp and darken slightly.

Finish and adjust: If you like it saucier, toss the cooked jackfruit with an extra 1–2 tablespoons of BBQ sauce. For more crisp bits, air fry 2–3 minutes longer.

Serve: Pile onto toasted buns with coleslaw and pickles, or serve over rice, grain bowls, or baked potatoes. Add scallions or hot sauce for a kick.