How to Make Jackfruit Carnitas - A Step-by-Step Guide

If you're a fan of traditional Mexican carnitas but are looking for a plant-based alternative, then look no further than this recipe for Jackfruit Carnitas. Jackfruit is a versatile fruit that, when cooked, has a texture similar to pulled pork, making it the perfect substitute for meat in this classic dish. Not only is this recipe delicious and satisfying, but it's also a great way to incorporate more plant-based meals into your diet.

Jackfruit Carnitas are incredibly easy to make and...

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Ingredients

  • 1 (19 ounce) can young green jackfruit packed in water, drained
  • 1 (12 fluid ounce) can or bottle bitter orange soda
  • ⅛ cup vinegar
  • ¼ cup vegetable oil, divided
  • 1 lime, juiced
  • 1 onion, halved and thinly sliced
  • 1 tablespoon ground chili powder
  • 1 tablespoon grated panela
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 bay leaves
  • 8 corn tortillas
  • 1 cup sliced Mexican pickled carrots and jalapenos
  • ½ cup chopped fresh cilantro
  • 1 lime, cut into 8 wedges

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Rinse jackfruit, dry, and set aside.
  • Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
  • Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
  • Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
  • Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.
  • Nutrition

    208 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 625mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 2g
    • Vitamin C: 9mg
    • Calcium: 43mg
    • Iron: 1mg
    • Potassium: 151mg