Drain and rinse the jackfruit, then pat it dry with a clean towel. Cut away the firm triangular core pieces and discard any hard seeds. Roughly chop the remaining pieces.

Make the slaw first so the flavors can meld: in a bowl, stir together the mayonnaise, apple cider vinegar, sugar, salt and pepper. Toss in the coleslaw mix and refrigerate until serving.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic and cook 30 seconds more.

Add the jackfruit, smoked paprika, chili powder, cumin and salt. Stir to coat and cook for 3 minutes.

Stir in the barbecue sauce, vegetable broth and apple cider vinegar. Cover, reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the jackfruit is very tender.

Use two forks or a potato masher to shred the jackfruit right in the pan. Simmer uncovered for a few more minutes until the sauce is thick and sticky.

For crispy edges, heat the broiler. Spread the jackfruit on a lined baking sheet and broil for 3-5 minutes, watching closely, until the edges are caramelized.

Pile the jackfruit onto the toasted buns, drizzle with extra barbecue sauce and top with the slaw. Serve right away.