BBQ Jackfruit Sandwiches

Make the BBQ sauce: In a food processor, blend the peppers (2 chipotle) from a can of chipotles in adobo sauce, adobo sauce (2 tbsp), ketchup (0.5 cup), apple cider vinegar (0.25 cup), cloves (2 garlic), dijon mustard (1 tsp), smoked paprika (0.5 tsp), ground cumin (0.5 tsp), and freshly ground [black pepper ground] until smooth. Set aside.

Prepare the jackfruit by shredding the pieces with your hands, discarding any harder core pieces. In a large skillet, heat extra-virgin olive oil (1 tbsp) over medium heat. Add the yellow onion (1 small) and sea salt (0.25 tsp), and cook, stirring occasionally, until soft (8 to 10 minutes), turning down the heat as necessary. Next, add the green jackfruit (1 can) and cook 5 minutes, stirring occasionally. If necessary, add a splash of [water] to prevent sticking to the pan. Stir in the water (0.5 cup) and half of the BBQ sauce. Turn the heat to low, cover, and simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving. Start 8m timer

Make the slaw: In a medium-large bowl, combine the shredded green cabbage (2 cups), chopped fresh cilantro (0.25 cup), fresh lime juice (0.5 tbsp), extra-virgin olive oil (0.5 tsp), and pinches of [sea salt] and freshly ground [black pepper ground].

Serve the sliders on the buns (8) with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings such as [pickles], [mustard], or [serrano].