Drain cans of jackfruit. Transfer to a colander and rinse with cool water. Cut jackfruit into smaller pieces with a scissors, until it is mostly shredded. I use all parts of the jackfruit, including the seeds and core.
Heat a large skillet over medium-high heat. Once hot, drizzle in the olive oil. Add diced onion to the hot oil. Sauté until softened, around 6-8 minutes. Add in minced garlic and sauté a minute more, until aromatic.
Add in shredded jackfruit and vegetable broth. Cover with lid and let simmer over medium-low heat for 10 minutes.
Uncover the pan. If any large pieces of jackfruit remain, use a potato masher to break them down. Add in the BBQ sauce, stirring to fully cover jackfruit.
Cook jackfruit uncovered over medium-low heat for 10 minutes, stirring occasionally with a spatula to prevent sticking. The jackfruit is done when the sauce is thickened and the jackfruit is no longer watery.
Slice half a white cabbage into thin strips. Cut in half to make smaller as needed. Transfer to a large bowl and toss with shredded carrots.
In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar and salt.
Pour the dressing over the cabbage and shredded carrots. Gently toss to coat. Cover and place in the fridge until ready to serve.
Heat a large non-stick or cast iron skillet over medium-high heat. Add the vegan butter. Once melted, place burger buns on the skillet to toast the insides. Heat for 1-2 minutes, or until golden.
Assemble sandwiches with coleslaw, jackfruit, pickles and extra BBQ sauce as desired. Enjoy!
Jackfruit: Cans of green young jackfruit come in a variety of sizes. Anywhere around 14 ounces will work. Fresh jackfruit and jackfruit canned in syrup do not work.
BBQ sauce: I use homemade BBQ sauce but any sweet BBQ sauce works well.
Salt content: You can cut down on salt content by using homemade BBQ sauce or a lower sodium BBQ sauce, by thoroughly rinsing/draining the jackfruit, and using a reduced sodium vegetable broth. Nutrition facts are calculated using store bought sauce. Nutrition calculations vary widely based on which ingredients you use.