Combine all ingredients aside from Coconut Oil (and those listed under "Sauce") into a bowl. Add drained Jack fruit and let sit for at least 10m to marinate.
Saute for 5 minutes on MED-HIGH in the optional Coconut Oil, stirring frequently to avoid too much sticking. You do want some light browning to occur.
As Jackfruit becomes tender, use a potato-masher / wooden spoon to shred in the pan. Continue cooking for a few more minutes while you shred it up!
When "pulled BBQ" appearance is reached, combine "sauce" ingredients (BBQ sauce thinned with ACV) and mix into the Jackfruit - right in the pan is fine. No need for extra dishes, right?
Saute an additional 3-5 minutes. The BBQ should start to caramelize (slightly chewy / crispy /brown spots....yum!).
Remove from heat. Place onto a slider roll and serve top with coleslaw!
For my Tri-Color Coleslaw Recipe Click Here!
Wing It: Jalapeno BBQ sauce is absolutely amazing here! If not available and you like spice like I do...you can add some crushed red pepper flakes or Sriracha into the sauce.