Begin by heating your oil in a sauce pan on medium heat. When the oil is hot, add the onions and sauté until fragrant and transluscent. Once the onions are ready, add in the tomato paste and garlic, stir, and sauté another 2-3 minutes until again fragrant.
Next, add in the veggie broth, tomato sauce, worcestershire sauce, liquid smoke, sugar, and black pepper. Stir, bring to a boil, then turn the heat to low and simmer uncovered (remember to stir occasionally) for 30 minutes.
Add the jackfruit and bell pepper. If you are using a nonstick pot, you will want to shred your jackfruit before adding it in. Jackfruit is actually much easier to shred after it is cooked, but to avoid dragging forks along teflon, it is worth an extra minute to shred by hand and then throw in. Cover with lid and simmer an additional 15-30 minutes.
After the jackfruit has simmered and the peppers have softened, and if you haven't pulled your jackfruit already, go ahead and take two forks to shred it now.
That's it! I served mine today with Venezuelan Arepas by the Minimalist Baker (I'll link the recipe below), black beans, and fried sweet plantains! It was SUPER authentic, SUPER savory, and SUPER good!