Vegan Jackfruit Carnitas Recipe
Indulge in the flavors of Mexican cuisine with this vegan jackfruit carnitas recipe. Using jackfruit, a tropical fruit that has a similar texture to pulled pork when slow-cooked and seasoned, this vegan jackfruit carnitas recipe is savory, flavorful, and satisfying. This easy recipe requires just a few simple ingredients and minimal prep work, making it perfect for cooks of all levels. Enjoy these vegan jackfruit carnitas as a filling for tacos, burritos, or enchiladas, or serve them with a side of beans and rice for a complete meal.
Ingredients
Jackfruit
- 1 tablespoon olive oil
- 1/2 onion (diced)
- 2 20-ounce cans young green jackfruit in water or brine
- 1/2 cup water
Wet Spice Mix
- 1 tablespoon tomato paste
- 2 tablespoons low sodium soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Other
- 1/4 cup fresh squeezed orange juice
- 1 tablespoon fresh lime juice
- 1 teaspoon liquid smoke
- For serving: tortillas (guacamole, diced red onion, lime wedges, cilantro and sliced jalapenos)
Instructions
- Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired. I like the texture better with the tougher parts removed.
- Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup of water, cover and simmer for about 10 minutes to soften the jackfruit.
- While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. Preheat the oven to 425 degrees F at this time and line a large baking sheet with parchment paper.
- After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture. Add the wet spice mix and stir into mashed jackfruit, and cook for 5 minutes, stirring frequently.
- Now add in the orange juice, lime juice and liquid smoke and simmer on low heat for about 10 minutes.
- Spread the jackfruit onto the prepared pan, evenly, and bake for 15-25 minutes, until it's golden, crispy and even a bit blackened in some spots.
- Remove from the oven and serve warm in tortillas, burritos, bowls or wherever you desire with guacamole, diced red onion, sliced jalapenos and cilantro.
Notes
- For gluten free, use gluten free tamari instead of soy sauce and serve in corn tortillas.
- Leftover jackfruit carnitas keeps well in the refrigerator for 3-4 days and can also be frozen.
- Jackfruit itself is not incredibly filling, so you may want to serve it with a side of rice and beans. You could even stir in some drained/rinsed black beans at the end to add protein.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 144mg | Fiber: 1g | Sugar: 8g | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg