Drain the Jackfruit (if using canned) or clean the Jackfruit (if using raw). Add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 10 to 11 minutes. Drain, shred with a fork and set aside.
Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook Jackfruit until translucent. Stir occasionally, about 4 minutes.
In a blender, blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili, black pepper, cumin, coriander, oregano and ¼ cup of water until smooth.
Add the blended sauce to the skillet with onions and cook until the sauce thickens and smells roasted. Stir occasionally, about 6 to 8 minutes.
Add the shredded Jackfruit, 1 cup water and salt to the skillet. Mix well and cover for 10 minutes.
Stir, reduce heat to medium-low and continue to cook for 15 minutes until the sauce reduces and the Jackfruit picks up the sauce flavor.