Similar to pulled pork, this filling is served on corn tortillas topped with coleslaw. You could serve it on a bun instead but I love it on the tortillas. Add hot sauce to the pot if you like it spicy.
Saute onion in medium skillet until opaque, adding small amounts of water as onions stick to pan. Add garlic and cook 1 minute. Transfer to plate and set aside.
Add jackfruit to pan, sautéing until lightly browned, adding small amounts of water to unstick. Break up the chunks as much as possible while cooking.
Transfer jackfruit and onion to crockpot and add BBQ sauce and hot sauce, if using. Stir to combine, further breaking up the chunks to resemble pulled pork. Cover and cook on low 6-8 hours. The longer the better. Break up any last chunks before serving.
About an hour prior to serving, assemble the coleslaw by whisking together yogurt, mayo, vinegar, agave, garlic powder, lime and salt and pepper in a small bowl. Pour over cabbage and stir until cabbage is evenly coated.
When filling is ready, cook each tortilla over open flame on stove, about 20-30 seconds per side, or until just beginning to char. Fill tortillas with a little coleslaw, BBQ filling, then top with more coleslaw.