We have been cooking up a jackfruit frenzy over here, because Jackfruit my friends is about as tasty as it can get, with an uncanny pulled pork texture. It is not a meat alternative or substitute, it can stand on its own as a great main to something like tacos, burrito bowls, salad, nachos, and more.

Here is my take on carnitas, jackfruit style.

Cheers!

*For the printer-friendly version with nutrition facts click the following link: Jackfruit Carnitas*

JACKFRUIT CARNITAS 

Vegan, gluten-free, dairy-free

Yields 8 servings

Recipe by Jentry Lee Hull adapted from The Edgy Veg

INGREDIENTS

For the Marinade

• 2 (20 oz) cans Jackfruit (available at Trader Joe’s), rinsed and pulled apart
• 2 Tbsp. Low sodium tamari
• 2 Tbsp. Coconut aminos
• 1/2 Tbsp. Maple syrup
• 1 tsp. Liquid smoke
• 1 Tbsp. Avocado oil (or other neutral oil)
• Juice from 1 lime (about 3 Tbsp.)
• 2 Tbsp. Mexican Fiesta Seasoning (Frontier Co-op) 
• 1 tsp. Chili Lime Seasoning Blend (Trader Joe’s)
• 1 tsp. Sweet Paprika (can used smoked for added smokey flavor)
• 2 tsp. Red pepper flakes
• 1 1/4 cup Chipotle peppers in adobo sauce* (La Morena), chopped

For the Carnitas

• 1 tsp. Avocado oil
• 1 large onion, small dice (1/4 in”)
• 6 garlic cloves, finely minced
• Marinade mixture (above)
• 1/4 filtered water, or more as needed

METHOD

For the Marinade

Rinse jackfruit thoroughly using a strainer and pull apart into smaller, bite-sized pieces. It should fall apart pretty easily and resemble pulled pork.

Shake strainer to remove excess water.

In a large bowl, whisk together remaining ingredients, add jackfruit, and toss to evenly coat.

Cover and let sit in the fridge for at least 2 hours. Let sit overnight if possible.

For the Carnitas

Once jackfruit is marinated, heat a large skilled to medium heat.

Sauté onion with avocado oil for about 5 minutes, or until golden brown. Add minced garlic, toss, and sauté for another minute.

Pour in marinated jackfruit, with all the juices, reduce heat to low-medium and partially cover.

Simmer for 15-20 minutes, stirring occasionally to prevent any sticking. 

Add water, in 1/4 cup increments, if jackfruit sticks to the bottom of the pan. 

After 15-20 minutes, remove lid and let cook for another 5 or so minutes, until some of the liquid has evaporated. 

Taste and adjust seasons to preferences. 

NOTES

Chipotle peppers in adobo sauce are available at most specialty grocery stores, some of the major stores, and Amazon. Look for La Morena brand. 

Can’t find adobo sauce? Try combining 1 Tbsp. Tomato paste, 1 Tbsp. Apple cider vinegar, 1 tsp. Chipotle chili powder, 1/2 tsp. cumin, 1/4 tsp. Dried oregano, 1/4 tsp. Garlic powder, 1/8 tsp. salt. 

Additional Ingredients

• Whole Corn Tortillas
• Black Beans, Refried Beans, or both
• Avocados
• Hot Sauce
• Diced jalapeños
• Shredded Cabbage
• Cilantro Lime Cashew Crema (recipe below)

CILANTRO LIME CASHEW CREMA

Vegan, gluten-free, dairy-free

Yields 1, 12oz jar

Recipe by Jentry Lee Hull 

INGREDIENTS

• 1 cup raw cashews soaked*
• 1/4 cup plant milk
• Juice from 1 lime 
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. nutritional yeast
• 1-2 Tbsp. water, to thin
• ½ tsp. pink salt
• 1 small bunch of cilantro

METHOD

*Boil water and soak cashews for 10 minutes, or soak cashews for at least 1 hour at room temp.

Drain cashews and rinse.

Combine all ingredients in a high-powered blender or food processor, and blend until creamy and smooth (for 1-2 minutes).

Adjust seasoning to taste and keep chilled until ready to serve.

Store leftovers in an airtight container in the fridge for 5-7 days.

Toss with shredded cabbage, add to tacos, or use as a salad dressing.

Thrive on,

Coach Jentry