Brown the onions and jackfruit in a deep drying pan in olive oil (a nt oil would work well too), add the garlic and cook till that's clear but not burnt.
Stir in the sliced or chopped chillis, black pepper and paprika, stir for a few seconds, then mix in the liquid ingredients. Cook till thoroughly mixed and keep tasting. Add more salt if you need to.
Cook gently to a chilled-out bubbling till the jackfruit's taken on all the flavours but is still really juicy.
And that's it. Serve! Either in a messy bun with vegan cheese, with chips, on spaghetti as a kind of jackfruitaise, or over brown rice or in taco shells! Or you could just scoop it up with some fresh-out-the-oven crusty bread...