Jackfruit Carnitas

5 from 1 vote

These vegan jackfruit carnitas are so juicy, crispy, and full of flavor. A delicious filling for tacos, burritos, enchiladas, or quesadillas.

Prep Time10

Cook Time35

Course: Main Dish

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 195kcal

Drain and rinse the jackfruit. Chop off the center core portion of the fruit and discard (see photos in post above).
Heat the oil over medium-high heat in a large skillet, then add the onion and garlic and cook until soft, stirring occasionally.
Add the jackfruit, and soy sauce and cook until golden brown, stirring occasionally.
Add the spices (salt, black pepper, chili powder, cumin, and oregano), and stir. Cook for 2-3 more minutes, stirring occasionally.
Add the vegetable broth and orange juice, and simmer covered for 15-20 minutes, stirring occasionally. Add extra vegetable broth or water if necessary.
Remove the lid, and use two forks to shred the jackfruit directly in the pan.
Then cook over high heat for 3-5 minutes, stirring frequently.
Serve immediately or store leftovers in and airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Feel free to use any type of oil, onion, spices, and herbs you have on hand.
You could use onion and garlic powder instead, although fresh veggies work best. Also, add any other veggies you want.
For a gluten-free alternative use tamari instead of soy sauce, or coconut aminos if you want to avoid soy.
This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
Liquid smoke is optional, but it will give your carnitas a delicious smoky flavor. You can also use smoke powder or even smoked paprika. However, liquid smoke is the best choice.