Prepare the Jackfruit: Drain and rinse the jackfruit thoroughly. Remove the core and any large seeds.

Blanch the Jackfruit: Place the jackfruit in a pot of boiling water and blanch for 10 minutes. Drain well and let cool slightly.

Shred the Jackfruit: Once cool enough to handle, shred the jackfruit with your fingers or two forks.

Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Spices: Stir in the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), thyme, and oregano. Cook for 30 seconds, stirring constantly, until fragrant.

Combine and Simmer: Add the shredded jackfruit to the skillet. Pour in the vegetable broth, soy sauce (or tamari), apple cider vinegar, and maple syrup (if using). Stir well to combine.

Simmer and Reduce: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the jackfruit is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Shred Further (Optional): If you prefer a finer shredded texture, use two forks to further shred the jackfruit while it simmers.

Season and Serve: Season with salt and pepper to taste. Serve hot in your favorite dishes.