In a large saucepan, heat the olive oil over medium heat and add the onions and garlic, sauteeing until soft and translucent. Add the jackfruit and toss to coat with the oil, stirring for just a minute. Add the chili powder, cumin, coriander, salt, worcestershire sauce, and mustard, and stir to combine. Add the vegetable broth and bring to a boil. Cover and let the mixture simmer for 45 minutes.

Meanwhile, preheat the oven to 350 degrees and prepare a large baking sheet by covering it with foil. When the jackfruit has finished simmering, spread it out onto the baking pan. Bake for one hour and 15 minutes, or until the liquid is fully evaporated and the jackfruit is dark and evenly caramelized.

Remove from heat and shred any large pieces with a fork and knife. Spoon onto slider buns and serve immediately.