In a medium bowl, whisk the balsamic vinegar, Worcestershire sauce, tomato paste, maple syrup, garlic powder, chili powder and cinnamon until fully combined to make the sauce.
Drain and rinse the jackfruit and coarsely chop until it resembles pulled meat. You could also use a food processor and pulse 6 to 8 times or shred it with your hands.
In a Dutch oven or a deep stock pot, heat the oil on medium heat. When the oil is hot, add the onion and cook, stirring frequently, until it becomes translucent, approximately 5 minutes.
Pour the beer into the pot, add the garlic cloves and bring to a boil. Add the jackfruit and stir. Cook until the beer is reduced by two-thirds, approximately 10 minutes. Reduce the heat to a low simmer and let the remaining liquid cook until it’s mostly evaporated, about 5 to 7 minutes.
Add salt and pepper to taste, then add the sauce. Stir until the jackfruit is completely coated. Turn the heat to the lowest setting and let simmer for 20 minutes, stirring frequently. Remove the garlic cloves.
Serve on a bun and top with one or more of the toppings suggested in the post.