Make this plant-based jackfruit carnitas recipe to serve with your favorite Mexican dishes, like vegan tacos, tostadas, burritos, and more. Carnitas are crispy, juicy and so flavorful! The trick is pan-frying before serving. See FAQs after the recipe.
Transfer jackfruit to a colander to drain the canning liquid. Run it under water for a few seconds to rinse any of the canning liquid. Set the colander over a bowl to let it drain.
Place a saucepan over medium heat and add one tablespoon of oil. Cook over medium heat until shimmering. Add the onions and jalapeno and cook for up to 5 minutes, until tender. Add the minced garlic and cook for another minute.
Pour the jackfruit into the pan and cook for several minutes. Stir in the soy sauce, orange juice, and spices. Cook for 10 to 15 minutes over medium-low heat until the jackfruit becomes tender. Use a spatula to break it into pieces. The sauce should thicken.
Heat the remaining oil in a skillet over medium heat until shimmering. Add the jackfruit carnitas, spreading it out across the pan. Let it cook for several minutes to brown and crisp the bottom. Then use a spatula to turn the carnitas and cook on the other side, letting it sit in the skillet until browned.