Heat the oil in a medium skillet with a lad over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the jackfruit, Ponzu sauce, honey, ginger, and red pepper flakes. Bring to a boil. Reduce heat, cover the pan, and let simmer for 15 minutes, stirring occasionally.
While the jackfruit cooks, make the coleslaw. Combine the coleslaw mix, mayonnaise, vinegar, sugar, salt, and pepper. Mix well.
Serve the jackfruit on toasted rolls or buns with the coleslaw and pickled shallots.
Notes
*To make pickled shallot, bring equal parts grenadine and Marukan Seasoned Rice Vinegar to a boil. Add thinly sliced shallots, take off the heat and let sit for at least 15 minutes. Place in a covered glass container and keep in the refrigerator.