Make the coleslaw: In a medium bowl, combine the cabbage, sugar, salt, pepper, plant-based mayonnaise and vinegar, tossing until everything is evenly mixed. Cover the bowl and refrigerate for up to 3 days, allowing the flavors to meld, until you're ready to serve.

Remove the jackfruit pieces from the can, rinse them well and drain them thoroughly. In a large bowl, combine the jackfruit, onion powder, garlic powder, cumin, salt, five spice powder and vinegar.

In a large skillet, heat the oil over medium heat. Fry the jackfruit pieces until both sides of the jackfruit have turned golden brown, about 5 minutes on each side.

Add the barbecue sauce and cola to the skillet, and press down on the jackfruit pieces with a fork or spatula. This will “open” the pieces to allow the sauce to get into the jackfruit. Cook until the sauce has completely reduced, about 3 minutes more, then remove the pan from the heat and set aside.

Heat a separate skillet over medium-high heat for toasting the buns. Slice the sandwich buns in half and toast the open facesides in the hot pan, 1 to 2 minutes.

Once the sandwich buns are toasted, assemble the sandwiches by placing a generous portion of coleslaw on the bottom buns. Top with the jackfruit and the top buns and dig in!