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Pat the drained jackfruit dry with paper towels. Using your hands or two forks, pull apart any large chunks into shreds, discarding any tough core pieces. The texture should resemble pulled meat.
Heat 1 tbsp of the olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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