Drain jackfruit and rinse in a colander. Cut off the tougher core portion of the jackfruit. You can either finely chop the core or throw it away. For the remaining jackfruit, use your hands to shred the jackfruit into small stringy pieces. Rinse the jackfruit once more in a colander, drain, and pat dry (see photos for additional references to starting fruit and shredded fruit.)
Heat a large skillet over medium heat. Once hot, add olive oil, onion, and garlic. Sauté for 4 minutes, until onions are soft.
Add jackfruit, salt, smoked paprika, cumin, chili powder, onion powder, cane sugar, chipotle peppers, adobo sauce, soy sauce, water, and lime juice.
Stir to coat evenly. Reduce heat to low - medium. Cook uncovered for 20 minutes, stirring occasionally. As jackfruit is cooking, you can further shred if you desire a stringier pulled pork consistency.
After simmering, taste and adjust flavor as needed. Add balanced amounts of smoked paprika and cumin for smokiness, chili powder for heat, chipotle pepper or adobo sauce for spice, sugar for sweetness, soy sauce for saltiness and depth of flavor, or lime for acidity. I added more smoked paprika, cumin, soy sauce, and lime juice.
Turn up heat to medium-high and cook for 2-3 more minutes. Remove from heat.
Serve immediately with fresh corn tortillas, sliced cabbage, cilantro, hot sauce, pepita seeds, and avocado. You can also eat this spicy jackfruit in burrito bowls, burritos, salads, nachos, or tropical sloppy joes.
Store leftover jackfruit in covered container in refrigerator up to 4 days.