Locating jackfruit was my first hurdle. After a couple of failed attempts, I finally located canned jackfruit at the Indian grocery. Beware: there are two kinds. For savory recipes, the young jackfruit in brine is the one that is needed. The ripe jackfruit in syrup is too sweet.
Making the pickled red onion was pretty simple, however I managed to accidentally use brown sugar instead of regular. In the end, I really dug the extra flavor from the molasses.
Though I was initially worried about working with the jackfruit, shredding it was simple. The home made sriracha bbq sauce is spicy on its own, but quite nice balanced with avocado and the sweet pickles. That means 1/4 cup of sriracha (the lower end of the scale from the recipe) was more than enough for us.
All in all we loved these the first day. The next day we made leftovers when a friend was visiting and she thought they were amazing as well.
I'm looking forward to getting the cookbook (and cooking more with jackfruit)!
Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion