Thinly slice the onion on a cutting board.

Heat 1 tablespoon of cooking oil in a wide pan over medium heat.

Add the sliced onion and salt to the hot oil.

Stir in the sugar and reduce the heat to medium.

Cook the onion until deeply caramelized, stirring occasionally, for about 12 to 15 minutes.

Drain the young green jackfruit in a colander.

Squeeze excess liquid from the jackfruit and pull it apart into strands with your fingers.

Add the remaining 1 tablespoon cooking oil to the caramelized onion.

Add the shredded jackfruit to the piping-hot pan in an even layer.

Leave the jackfruit undisturbed for 2 to 5 minutes to develop a crisp caramelized base.

Stir the jackfruit and cook until evenly crisp and caramelized, about 5 minutes.

Add the smoked paprika and ground cumin to the pan.

Add the tomato paste and fry the seasoning mixture for 2 minutes.

Pour in the bbq sauce and water.

Simmer the jackfruit for at least 20 minutes, stirring occasionally.

Add small splashes of water if the sauce becomes dry, then simmer longer for deeper flavor if desired.

Spoon the pulled jackfruit into tortillas and top with burnt corn salsa.