Drain and rinse the jackfruit, then boil it in water for 30-45 minutes to remove the briny flavor. Set aside.
In another pan, sauté 2 tablespoons of homemade sofrito, thinly sliced 1/2 small onion, and 2 mashed garlic cloves in olive oil for 2-3 minutes.
Add the boiled jackfruit to the pan.
Season with Healthy Rican, Sazón, Adobo, and sofrito.
Add 1/2 teaspoon of no chicken bouillon and 1 teaspoon of liquid smoke.
Toss and simmer for 15-20 minutes, mixing occasionally.
Serve the vegan jackfruit “pernil” over a bed of brown rice and gandules, accompanied by a side of spinach.