Rinse jackfruit in cold water; drain well. Chop or shred jackfruit to desired texture, pressing out excess water.
Heat oil in large sauté pan over medium-high heat; add jackfruit. Sauté 5 to 6 minutes or until jackfruit starts to brown.
Stir together water and 3/4 cup barbecue sauce in small bowl. Add to pan with jackfruit; reduce heat. Simmer 5 to 6 minutes or until liquid is thickened and reaches 165°F.
Meanwhile, combine Extra Melt Yellow Cheese Sauce and 1/3 cup barbecue sauce in medium saucepan; cook over low heat, whisking occasionally, until smooth and heated through. Hold warm for service.
Toast buns on hot griddle until lightly browned. Top bottom half of each with 3 pickle slices, 2 ounces jackfruit mixture and 1 tablespoon coleslaw. Drizzle with 1 ounce cheese sauce mixture; cover with top halves of buns.