Place the drained jackfruit in a slow cooker and turn to high heat.
In a bowl combine the ketchup, brown sugar, apple cider vinegar, liquid smoke, nutmeg, and water. Stir to combine.
Add the fresh cranberries and chopped pear to the jackfruit, pour the sauce over the top and stir to distribute evenly.
Place the lid on and cook for about 10-15 minutes on high. Once it starts to simmer, turn the heat to low and cook for four hours.
Optional: Place 1 tablespoon oil in a skillet over medium-high heat. Place batches of the finished BBQ Pulled Jackfruit and cook until browned on the edges. Turn and cook on both sides. Place in a serving dish and repeat until you've browned all of the jackfruit.
Notes
* Use a gluten-free bun to make this sandwich gluten-free