Prep the jackfruit: Drain the canned jackfruit and rinse well. Remove any hard core pieces or seeds (these are edible but fibrous) and discard. Using two forks or your fingers, shred the jackfruit into long strands — this mimics pulled meat and exposes more surface area so the sauce can penetrate. Pat the shredded jackfruit dry with paper towels to remove excess water; excess moisture prevents browning and will dilute the sauce.

Flavor base: Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the thinly sliced onion and a pinch of salt and cook, stirring occasionally, until deeply softened and beginning to caramelize (6–8 minutes). Caramelizing onion builds sweet, savory base flavors that are essential to a good BBQ profile.

Add garlic and spices: Stir in the minced garlic, smoked paprika and chili powder and cook for 30–45 seconds until fragrant. Toasting the spices in oil 'blooms' their oils and intensifies aroma and flavor — don’t skip this short step.

Cook the jackfruit: Add the shredded jackfruit to the pan and toss so it gets coated with the onion, garlic and spices. Allow it to cook undisturbed for 2–3 minutes so some pieces dry and get a little color; browning creates savory Maillard flavors. Then stir and continue cooking 2 minutes more.

Build the sauce in the pan: Stir in the brown sugar, tamari (or soy sauce) and apple cider vinegar, scraping up any browned bits from the pan. These ingredients add sweetness, umami and bright acid to balance the BBQ sauce. Add the optional liquid smoke here if you want extra smoke flavour.

Add BBQ sauce and simmer: Pour in 3/4 cup BBQ sauce and 1/4 cup water or low-sodium vegetable broth (if necessary to loosen). Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened and the jackfruit fibers have softened and pulled apart. Simmering concentrates flavors and lets the jackfruit absorb the sauce — this is when the texture becomes 'pulled.'

Finish for texture: For a slightly caramelized, sticky exterior (restaurant-style), increase heat to medium-high for the last 2–3 minutes and press the jackfruit down with a spatula to crisp some edges. Alternatively, transfer to a rimmed baking sheet and broil 2–3 minutes to develop charred bits — these textural contrasts make the sandwich more compelling.

Make the egg-free coleslaw: While the jackfruit simmers, whisk together 1/3 cup egg-free mayo (or 1/3 cup plain yogurt for lower fat), 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with 3 cups shredded cabbage–carrot mix and taste; the slaw should be bright and slightly tangy to cut the richness of the BBQ. Chill until assembly.

Toast the buns: Heat a clean skillet over medium heat. Spread a thin layer of butter or vegan butter on the cut sides of the buns and toast, butter-side down, until golden (about 1–2 minutes). Toasting adds flavor and prevents the bun from getting soggy from the BBQ sauce.

Assemble the sandwiches: Pile about 3/4 to 1 cup of pulled jackfruit onto each bottom bun, spoon a little extra sauce from the pan over the jackfruit if you like it saucier, then crown with 1/2 cup slaw. Top with the bun and press slightly. Serve immediately so the slaw retains its crispness.

Leftovers & storage: Cool leftover jackfruit completely, then refrigerate in an airtight container for up to 4 days — flavors deepen overnight. Reheat gently in a skillet with a splash of water or BBQ sauce to loosen before serving.