Prepare jackfruit by thoroughly rinsing, draining and drying it. Place in a mixing bowl, shred jackfruit with your fingers or two forks, and set aside. (If you use your hands, you can more easily feel the hard parts that need to be removed.)
In a small bowl, combine hoisin, broth, tamari and rice wine vinegar. In a large saucepan over medium, heat oil. Cook garlic and ginger 1 minute, until fragrant. Add Chinese five-spice powder, and cook 1 minute more.
Stir in jackfruit, and cook for 1 minute; then add hoisin sauce mixture. Season with pepper.
Simmer mixture gently for 10 minutes, adding 1–2 tablespoons of water if it dries out too quickly. Remove from heat and let cool.
Serve hoisin jackfruit in lettuce cups, and garnish with green onions, cucumber, sesame seeds and cilantro.