To make the BBQ sauce, combine the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper in a food processor and pulse until smooth. Set aside.

Use your hands to remove, shred, and discard any of the core's harder pieces as you prepare the jackfruit (see photo). 1 tablespoon of olive oil should be heated to medium heat in a big skillet. Salt and the thinly sliced onion should be added at this point. Cook for 8 to 10 minutes, stirring occasionally, lowering the heat as needed. The shredded jackfruit should then be added and cooked for 5 minutes while stirring occasionally. Add a little water if necessary to prevent it from sticking to the pan. Add the half of the BBQ sauce and the 1/2 cup of water.

Then, for 20 minutes, reduce the heat to low, cover, and simmer. Half of the remaining BBQ sauce is added after removing the lid; the other half is saved for serving.

To make the slaw, combine the cabbage, cilantro, lime juice, olive oil, salt, and pepper in a large bowl.

Together with the jackfruit, remaining BBQ sauce, slaw, and other toppings, serve the sliders.