For the BBQ Sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and garlic. Sauté for about 6-7 minutes. Add the rest of the ingredients, except the mustard, and cook for about 20-25 minutes, over low heat, stirring occasionally. Add the mustard and taste. Adjust seasonings. Blend using immersion blender.

For the Jackfruit: Drain and rinse the jackfruit. Cut out the tough inner core. Transfer the fruit to a large bowl and mix in the brown sugar, smoked paprika, black pepper, and chili powder.

Heat the olive oil in a large skillet over medium heat. Add the onion and the garlic, and sauté until the onion is translucent, 4-5 minutes. Add the jackfruit to the skillet and cook, stirring, until the jackfruit begins to brown, about 4-5 minutes.

Add the vegetable broth and 3/4 of the BBQ sauce. Reduce the heat and simmer until sauce has thickened about 20 minutes. Stir to break the jackfruit apart as it softens. Optional: Transfer the jackfruit to a baking dish and transfer to a 400˚ oven to brown for about 10 minutes.

Shred the jackfruit with forks and season to taste with salt and pepper. Serve on any buns you like. Top with this Red Cabbage Slaw, some Spicy Mayo, and some cilantro. Or simply top with your favorites: tomato, lettuce, red onion. Serve with the rest of the BBQ sauce. Bon appétit!