Pulled jackfruit meat

Wash the jackfruit under running water. If you are going to use a small jackfruit that fits whole in the pressure cooker, you don't need to cut it into pieces. Otherwise, oil all the utensils that will have contact with the jackfruit, before cutting it to prevent the glue from sticking, this facilitates the cleaning of the utensils used.
Put gloves or disposable plastic bags in your hands and cut the jackfruit into smaller pieces, keep the bark.
Also grease the entire interior of the pressure cooker including the lid.
Place the jackfruit and add enough water to cover the pieces. If everything doesn't fit, cook in two or more steps. Do not exceed the limit of water that the pot has.
Cover the pan and place over high heat until it starts to sizzle. Cut the heat in half and cook for about 15 minutes, the time may vary according to the size of the pieces. If you are using the whole jackfruit, cook for about 30 minutes under pressure.
Turn off the heat and wait for the pressure to come out naturally.
Open the pan and stick the jackfruit with a fork. If it is soft, drain the water and wait for it to warm. If it's hard, cook some more. If you cooked the whole jackfruit, cut it in half to make sure it is tender.
Cut the peel and discard. If the jackfruit is well cooked, this step will be easy.
Cut the heart of palm (core), remove the stones and shred the meat. (All parts of the jackfruit can be used in different preparations).
Use immediately!
Store in the refrigerator for up to 3 days or freeze in tightly closed bags for up to 2 months.