To make the slaw: Whisk together vinegar, ⅓ cup sugar, vinegar, mayonnaise, celery seeds, and black pepper in small bowl. Set aside. Place cabbage and carrot in a large bowl, sprinkle with remaining ⅔ cup sugar and salt, and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer cabbage to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl. Pour dressing over cabbage and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar. Transfer to an airtight container and store in refrigerator until ready to use.

To make the rub: In a small bowl, mix together brown sugar, salt, paprika, chili powder, garlic powder, onion powder, and cayenne pepper. Set aside.

To make the sauce: In a small saucepan set over medium-high heat, whisk together ketchup, brown sugar, vinegar, molasses, soy sauce, 2 tablespoons of the barbecue rub, yellow mustard, lemon juice, chopped chipotles, and adobo sauce. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and set aside.

Place jackfruit in a large bowl and season liberally with barbecue rub, tossing to coat jackfruit evenly. Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, transfer jackfruit to smoker, cover, and smoke for 20-30 minutes.

Transfer jackfruit to a foil tray and add in barbecue sauce and apple juice. Toss to coat. Cover tray with foil, place in smoker, and cook for 30 minutes more. Remove foil from tray and gently toss jackfruit. Cover smoker and continue to cook until sauce thickens slightly, about 15 minutes. Remove tray from smoker and let cool slightly, about 5 minutes. Using two forks, shred jackfruit. Pile jackfruit into buns and top with coleslaw. Serve immediately.