motocrash,
When it's available, I've cooked with jackfruit before a fair number of times. I don't recall ever using it with traditional BBQ pulled prok, but with carnitas, it's a match made in Heaven. I've also used it with cochinita pibil, and it works very well. It's also a great addition to curried and stir-fry dishes, etc. Most of the recipes for using jackfruit are focused on vegans/vegetarians, but you can easily incorporate the fruit with any number of meat recipes.
It's availability is seasonal, at least where I am, and it starts appearing in the Spring and is almost always on offer through Summer. Don't let the prices mentioned scare you off as it's actually pretty cheap. Jackfruit is the world's largest tree-borne fruit with some growing to 100 pounds. Where I get it they're usually 20-40 pounds whole, which you can buy that way, or in thick slices. Either way, as the season progresses, the price ranges from $.99/lb. to around $1.30/lb.
When purchasing the fruit, especially the slices, you want to look for fully ripe ones that have sort of light brownish skin with dark splotches on them. Bright green specimens are unripe. I suppose you could buy an unripe whole one and let it continue to ripen at home, but I'm not going there.
If you can find jackfruit, give it a try. I don't think you'll regret it. A word of caution, however. Separating the actual fruit pods from the body of the beast your first time out is a PITA if you don't know what you're doing. There's any number of YouTube videos out there which will give you some guidance and simplify your life quite a bit.
