Rinse, drain and thoroughly dry jackfruit. Chop off the firm center “core” portion of the fruit and discard. Roughly chop the jackfruit. Place in a mixing bowl and set aside. (I personally don’t cut off too much of the core, or any at all, because I don’t want to waste all that jackfruit! If you thinly slice the core up, it softens as you cook it and you won’t even notice it.)
Mix together BBQ seasoning and add to jackfruit. Toss to coat.
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
Add BBQ sauce and thin with enough water to make a sauce. I put in about 1/4 cup of water. Stir, cover, and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
Remove lid and stir occasionally. For finer texture, use two forks to shred the jackfruit as it cooks down.
In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt and pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
Toast buns and place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit. Serve with extra BBQ sauce if your heart desires! Or serve in tortillas as tacos! Store leftover jackfruit and slaw in the fridge.