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If using Jackfruit packed in Brine, ensure you rinse thoroughly and pat dry. When cooking Jackfruit to be shredded on the stovetop, I recommend cutting out the core as it can be quite tough. However, when using a slow cooker it breaks the toughness of the center core down a little more. You can still cut off the core to ensure the jackfruit shreds easily though. The goal is to have a texture like shredded chicken or pulled pork.
Heat up a large sauce pan over medium high with one tablespoon of oil. Add the sliced onions and cook until the onion becomes translucent which takes about 4-5 minutes depending on your stovetop.
Season the jackfruit with garlic powder and pepper and add to the pan for about 10 minutes to immerse the flavors and until lightly browned. Turn about 5 minutes on each side. May need to turn down the stovetop to medium if it starts to get too hot.
Transfer to slow cooker and add BBQ sauce and water. Cook on low for 4.5 -5 hrs until shreds easily with a fork.
Once the dish is done shred the jackfruit with two forks. Serve over bun of choice with a good heaping of coleslaw mix on top. You can also enjoy the coleslaw on the side