Bring a medium-sized pot of water to a boil over medium heat and lightly salt the water. Rinse the brine off your jackfruit before placing it in the pot of boiling water. Boil the jackfruit for about 30 minutes.

At the end of 30 minutes, drain the jackfruit and let it cool. Use your hands or a potato masher to squeeze all the liquid out of the jackfruit. Remove any seeds you may find.

Once all the liquid and seeds are removed, transfer your jackfruit to a large bowl and add your sofrito, garlic, grapeseed oil, salt, pepper, oregano, adobo, Sazón, cumin, onion powder and lime juice. Mix thoroughly, then cover the bowl with plastic wrap and let the jackfruit marinate in the refrigerator for about 6 hours or overnight.

When you’re ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the jackfruit in a single layer. It is so important not to overcrowd the pan; if you do, the jackfruit will be mushy, and you want this to be a little crisp.

Bake the jackfruit for 30 minutes, stirring it every 10 minutes. Some ovens heat differently, so keep an eye on it and make sure it doesn’t overcook. You want it a little crispy but not burnt. You’re looking for evenly cooked, meat-like pieces that are a bit bronzed. Once the jackfruit is done, remove it from the oven.¡Buen provecho!