Place the jackfruit in a medium sized bowl, to shred the jackfruit, you will need to slice off the core and discard it, then using your hands or a pair of sterilised kitchen scissors to shred the jackfruit then set aside.
Season the jackfruit with sazon, smoked paprika, oregano, black pepper and pink salt.
Heat a skillet on medium heat with olive oil, then proceed to saute the red onion and garlic until soft and transparent.
Add the seasoned jackfruit, sofrito then proceed to sear for several minutes.
Stir in the tomato puree and vegetable broth.
Bring the pan/skillet to a rolling boil, stir and, cover with a lid and allow to simmer on medium heat for 20 minutes (if the liquid evaporates too much add a splash of water, so keep watchful eye on things as it simmers away).
Once cooked, do a taste test, adjust for black pepper and pink salt then set aside.