Name: Jackfruit Carnitas Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: US
Ingredients: 28 ounces young green jackfruit packed in water, drained; 1 serrano chile pepper; 1 tablespoon vegetable oil; 0.5 cup chopped red onion; 3 cloves garlic, minced; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.5 teaspoon dried oregano, crushed; 0.25 teaspoon smoked paprika; 1 medium orange, zested and juiced; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon cider vinegar; 0.75 cup finely chopped fresh pineapple; 1 small Roma tomato, finely chopped; 2 tablespoons finely chopped red onion; 1 tablespoon chopped fresh cilantro; salt to taste; 12 (6 inch) corn tortillas, warmed

Transform humble jackfruit into a flavor-packed vegan delight! These "carnitas" boast a savory, smoky depth, brightened by a zesty citrus marinade and finished with a vibrant pineapple salsa. Perfect for tacos, bowls, or salads, this dish is a guaranteed crowd-pleaser.

Follow The Directions

01

Step

Prepare the Jackfruit and Chile: Pat the drained jackfruit thoroughly dry using paper towels. Shred it into bite-sized pieces, mimicking the texture of pulled pork. Carefully seed the serrano chile pepper and finely chop it. (5 minutes)

02

Step

Sauté Aromatics: Heat the vegetable oil in a large skillet (preferably cast iron) over medium heat. Add 1/2 cup of chopped red onion, the minced garlic, and half of the chopped serrano pepper. Cook, stirring frequently, until the onions are softened and fragrant. (Approximately 5 minutes)

03

Step

Simmer and Brown the Jackfruit: Add the shredded jackfruit, ground cumin, 1/2 teaspoon of salt, crushed oregano, and smoked paprika to the skillet. Stir well to combine. Cook for 1 minute, allowing the spices to bloom. Then, add the orange zest and juice, soy sauce, and cider vinegar. Increase the heat to medium-high and cook, stirring occasionally at first, then more frequently as the liquid evaporates. Continue cooking until almost all the liquid has evaporated and the jackfruit begins to brown and caramelize in the skillet, developing a rich color and slightly crispy edges. (20-25 minutes)

04

Step

Prepare the Pineapple Salsa: While the jackfruit is cooking, prepare the pineapple salsa. In a medium bowl, combine the finely chopped fresh pineapple, Roma tomato, 2 tablespoons of red onion, chopped fresh cilantro, and the remaining chopped serrano pepper. Season to taste with salt. (10 minutes)

05

Step

Assemble and Serve: Warm the corn tortillas according to package directions. Serve the jackfruit carnitas in the warmed tortillas, topped generously with the fresh pineapple salsa. Enjoy immediately! (5 minutes)

For a spicier kick, leave the seeds in some of the serrano pepper.
If you don't have fresh pineapple, canned pineapple tidbits (drained) can be substituted, but the fresh flavor is preferable.
The jackfruit can be cooked ahead of time and reheated before serving. This allows the flavors to meld even further.
Feel free to add other toppings to your tacos, such as avocado, pickled onions, or a drizzle of your favorite hot sauce.