I've had some excellent "pulled pork" made out of jackfruit. The consistency is similarly chewy/stringy, and if you are looking for American-style BBQ flavor then a lot of that flavor comes from the sauce anyway, so it's pretty easy to sub out the meat. When I lived in a country where it was trivial to buy fresh jackfruit, I just sliced it and threw it into a stir fry and it worked pretty good as a meaty consistency in those too.

One thing I still haven't found is a good plant-based version of carnitas, which is a sort of pulled pork from Mexico where they crisp up the top of it as well as have it swimming in lard. I think you could probably get somewhere close to it by using toasted pepitas (pumpkin seed) or something to get the crispy aspect, but to nail all the textures and flavors you'd be getting into a big time-consuming exercise for home cooking. Although, to be fair, I'd never cook meat carnitas at home either due to the time requirement.