Crispy Jackfruit Carnitas (With Fresh Jackfruit)
Create mind-blowing jackfruit carnitas with this easy-to-follow, Mexican-inspired recipe. Learn how to prepare and cook fresh jackfruit to change the way you view vegan meat replacements!
Equipment
- Chef knife and cutting board
- Large pot
- Mixing bowls
- Baking sheet
Ingredients
Carnitas
- 2 pounds fresh, young jackfruit
- 2 tablespoons olive oil, divided
- ½ medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Mexican oregano
- ¾ teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ tablespoon salt
- ½ teaspoon black pepper
- 1 ½ fresh navel oranges, juiced
- 2 tablespoons lime juice
- 2 tablespoons tamari
- ⅔ cup water
- 2-3 Mexican bay leaves
To serve
- Corn tortillas
- Guacamole
- Sliced jalapeños
- Lime wedges
- Chopped cilantro
- Salsa of choice
Instructions
Jackfruit
- To prepare the jackfruit, rub some oil on your knife and cut the fruit in half then quarters. Cut each quarter into thick slices like you would a watermelon. Then, remove the core from each slice using your knife (it's also helpful to have gloves on for this part).
- Once you have discarded the core, begin to pull the fruit pods away from the rind and remove the seeds from inside the pods. Separate the seeds into one bowl and the fruit pods into another.
- Once you have removed the fruit pods, cut away the white pulp from the rind and add it to the same bowl as the pods. Discard what is left of the rinds and set your bowl of fruit pods and pulp aside.
Cooking
- Combine the oregano, thyme, cumin, paprika, salt, pepper, orange juice, lime juice, tamari, and water in a mixing bowl.
- Then, preheat 2 tbsp of oil in a large pot over medium. Add in the diced onions and cook for 3-4 minutes, or until translucent. Add in the minced garlic, and cook for another 1-2 minutes.
- Next, add the jackfruit, marinade, and bay leaves into the pot of onions and garlic. Give it a good stir, then reduce the heat to low-medium. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking to the bottom.
- With about 10-15 minutes left of simmering, preheat your oven to 375°F.
- Once the jackfruit is tender enough to pull apart, begin shredding it with 2 forks or a potato masher (it should come apart quite easily).
- Transfer the jackfruit to a baking sheet in a single layer (this is important to get a nice crisp and char). Bake for 20-25 minutes, mixing halfway. Check to see if they are crispy starting at the 20-minute mark and keep a close eye until done.
- Serve your jackfruit carnitas on their own or in homemade corn tortillas with guacamole, diced onions, sliced jalapeños, hot sauce, lime wedges, cilantro, etc. Happy eating!
Notes
Oil your knife and wear gloves: Although not entirely necessary, it reduces the amount of sticky sap that gets stuck to your hands and knife.
Check the water level: Make sure the jackfruit simmers in a good amount of liquid to prevent it from drying out and sticking to the pot.
Monitor the oven closely: Keep a close eye on the jackfruit in the final baking stage. The line between perfectly crisped and overly dry or burnt is a thin one!
Balance with acidity: A squeeze of fresh lime juice just before serving helps elevate the flavors. The acidity cuts through the richness and adds a fresh dimension.
Jackfruit pulp (the fibrous white part) is edible and adds to the texture of jackfruit carnitas. Plus, you can prevent food waste by using it!
Once the garlic is added, stir the mixture as soon as possible to prevent burning it. If it burns, garlic will impart a bitter taste.
To achieve optimal crispiness, arrange the jackfruit in a single layer on your baking sheet. I recommend using a non-stick baking sheet or lining the pan with parchment paper.
You will need approximately 1/4 of a medium-large jackfruit to get 2 pounds.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 26.1g | Protein: 2.4g | Fat: 3.5g | Saturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 554.7mg | Potassium: 486.7mg | Fiber: 2.4g | Sugar: 19.6g | Vitamin A: 268IU | Vitamin C: 29.6mg | Calcium: 45.1mg | Iron: 0.7mg
Don't miss another recipe!Subscribe to our newsletter!