Preheat your oven to 350 degrees.

To prepare the jackfruit

1. Drain then pull the jackfruit apart to create shredded pieces. Finely chop the tough parts and discard the seeds.
2. Place the oil into a large cast iron pan, rub to coat, then add in the shredded jackfruit.
3. Smother with the BBQ sauce until it covers it only halfway, stir to coat, then place into the oven for 30 minutes.
4. After 30 minutes, remove from the oven and give it a stir. Return it to the oven and let it bake for 15 minutes more.
5. Repeat this process until you have a texture you like. BBQ sauces vary in viscosity and sugar content, so this time will vary. (I baked for an additional 45 minutes total to get this texture.)
6. Allow the jackfruit to cool and serve immediately, or chill in a separate container and serve later by warming it up over medium-low heat in a cast iron pan until heated through.

When you are ready to serve the sandwiches

1. First, toast the hamburger buns. Don’t skip this step because it really makes the sandwiches fantastic.
2. To toast them, melt enough vegan butter in a clean cast-iron pan over medium heat so the bottom is covered. Place the buns in the pan for a few minutes, or until toasty and crisp around the edges.
3. Repeat this process until all of your buns are golden and crispy.

To make the slaw

1. Quickly toss together the cabbage, vegan mayo and vinegar.

To assemble the sandwiches

1. Divide the jackfruit into four portions and place them on the toasted buns. Top with the slaw, fresh jalapeños, and cilantro. Serve immediately.