Slice the onion into 1/8"-1/4" slices. Add to a heated, dry skillet. Sauté until translucent and beginning to carmelize. Splash water, broth or wine on the sticking parts if necessary. 

Drain the jackfruit into a colander and squeeze out excess brine. 

Break up pieces, shredding it as it comes apart. 

Add jackfruit to the onions and stir to mix. 

Pour in the barbecue sauce. Start with half and add the rest if you want it saucier. 

Stir to combine. Cover and simmer on low for about 15-20 minutes; stirring occasionally. 

Remove lid, smash up any larger pieces or pods. Everything should be tender by now. 

At this point, you could serve it, but if you want the best possible replica of "pulled pork", do the next step. 

Line a baking sheet with parchment paper. 

Spread the jackfruit mixture out and bake at 375 degrees for about 15-20 minutes until some edges are getting crispy. Stir and return to oven for another 5-10 minutes. 

Now it's ready to use in a sandwich or in a bowl as a topper for rice or other grain.