If you are using canned jackfruit, be sure it is “young, green” fruit packed in water, NOT SYRUP.
Open the can and drain the liquid. Discard the liquid. Rinse the jackfruit and set aside.
Using a non-stick pan, add the onions and garlic, and cook until translucent.
When onions are fragrant, add the bell pepper, jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
Add the vegetable stock and bring to a simmer. Reduce heat to low, cover with lid cocked so it is not closed completely. Simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
Spread the jackfruit on a prepared baking sheet or dish so that it is 1 layer, about ½ to ¾ inch deep.
Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
In a separate small bowl, mix the barbeque sauce with the rum or bourbon.
Pour the barbecue mixture sauce over the jackfruit.
Stir to combine and return the jackfruit and sauce to the oven for 15 more minutes.
Serve warm on toasted whole-grain buns or sourdough bread with vegan coleslaw. See notes for slaw.