DIRECTIONS

1. Combine coleslaw mix and mayo in a bowl with salt, pepper, and vinegar.
2. Refrigerate coleslaw for at least 30 minutes.
3. Rinse and drain jackfruit.
4. Cut thick core and put to side.
5. Use a fork to separate the jackfruit flesh.
6. Saute chopped mushrooms and onions until fragrant over medium high heat.
7. Add jackfruit and stir to heat.
8. Season jackfruit and veggie mixture before pouring 3/4 jar of bbq sauce into skillet.
9. Stir in brown sugar and allow to simmer over low heat for 10 minutes.
10. Add remaining sauce and stir periodically for 5 minutes.
11. Slice pretzel buns and top with jackfruit and then coleslaw.