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.
Servings 6 servings
- 20 oz can Jackfruit (young green in water)
- 1 tablespoon olive oil, divided
- 1 cup chopped onion
- 1 tablespoon soy sauce
- 1 jalapeño, seeds removed and chopped
- 4 cloves garlic, peeled and minced
- ½ cup orange juice
- ¼ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon taco seasoning
Drain the liquid from the can of jackfruit. Cut the jackfruit into thin slices.
Place a saucepan over medium heat and add the onions and jalapeno and cook for up to 5 minutes, until tender.
Add the jackfruit to the pan and cook for several minutes to allow the jackfruit to release its juices. Stir in the garlic, soy sauce, orange juice, and spices. Cook for 10 to 15 minutes over medium-low heat until the jackfruit becomes tender. You should be able to 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.
Serve carnitas with vegan tacos, burritos, vegan nachos, salads, and more!
Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 534mg | Fiber: 2g | Sugar: 21g | Vitamin A: 220IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 1mg