Prep the jackfruit: Drain and rinse the jackfruit. Use your fingers or a fork to pull apart the chunks into shreds. Trim any hard core pieces and remove seeds if you prefer a softer texture.

Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.

Bloom the spices: Add smoked paprika, cumin, and chili powder. Stir for 30 seconds to wake up the spices and deepen their flavor.

Add the jackfruit: Toss in the shredded jackfruit and season with a pinch of salt and pepper. Cook for 3 to 4 minutes to lightly brown the edges.

Simmer: Pour in the vegetable broth. Cover and simmer for 10 minutes, stirring occasionally. This softens the jackfruit so it shreds more easily.

Shred more, sauce it up: Use two forks to break down any larger pieces. Stir in 3/4 cup BBQ sauce, the apple cider vinegar, and brown sugar or maple syrup if using. Simmer uncovered for 8 to 10 minutes until thick and glossy. Add more BBQ sauce if you like it extra saucy.

Make the slaw: In a bowl, combine cabbage, carrot, mayo, Dijon, and vinegar or lemon. Season with salt and pepper. Toss until lightly coated; you want it crisp, not soupy.

Toast the buns: Lightly butter or oil the cut sides and toast in a hot skillet or under the broiler until golden. This helps prevent sogginess.

Assemble: Pile the BBQ jackfruit onto each bun. Top with slaw, a drizzle of extra BBQ sauce, and any add-ons like pickles or red onion. Cap with the top bun and serve warm.

Optional finishing step: For a smoky finish, spread the sauced jackfruit on a baking sheet and broil for 2 to 3 minutes until lightly charred at the edges.