Quick Jackfruit Carnitas

I had never even heard of jackfruit until a few years ago, and honestly, I thought people were pulling my leg when they said it could taste like pulled pork. Growing up, meat alternatives weren’t really a thing in our house – if mom was making tacos, you bet they were filled with ground beef.

But here’s the thing about jackfruit – when you cook it right, it really does have that same pulled-meat texture that makes carnitas so good. And unlike my first attempt at regular carnitas (which turned out dry and tough), jackfruit is pretty forgiving. Even if you’re new to meat alternatives, you can make this work.

What Kind of Jackfruit Should I Use?

For making carnitas, you’ll want to use young green jackfruit that comes canned in water or brine – not the sweet, ripe jackfruit that’s packed in syrup. The canned green jackfruit has a neutral flavor and a stringy texture that makes it perfect for mimicking pulled pork or other meat dishes. When shopping, look for jackfruit specifically labeled as “young” or “green” and double-check that it’s not packed in syrup, as the sweet variety won’t work for this savory dish. Before using, drain and rinse the jackfruit well to remove any brine, then use your hands or two forks to pull apart and shred the pieces, removing any tough core pieces you might find.

Options for Substitutions

This plant-based recipe is pretty adaptable – here’s what you can switch up:

• Jackfruit: Young green jackfruit is key for this recipe and can’t really be substituted since it’s the main ingredient. Just make sure to get jackfruit in water or brine, not syrup!
• Soy sauce: You can swap soy sauce with coconut aminos or tamari if you need a gluten-free option. Use the same amount.
• Brown sugar: Coconut sugar, maple syrup, or agave nectar work well here. Start with 1½ tablespoons if using liquid sweeteners since they’re a bit sweeter.
• Orange juice: No fresh oranges? Use store-bought juice, or try a mix of pineapple juice and water (half and half) for a different but tasty twist.
• Smoke flavoring: If you don’t have liquid smoke, try adding an extra ½ teaspoon of smoked paprika, or use chipotle powder (start with ¼ teaspoon as it’s spicy).
• Tomato concentrate: Tomato paste works exactly the same, or you can use 2 tablespoons of tomato sauce reduced down to 1 tablespoon.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking jackfruit carnitas is not draining and drying the jackfruit properly – excess moisture will prevent it from getting that essential crispy texture, so make sure to squeeze out as much liquid as possible before cooking. Another common mistake is not breaking up the jackfruit pieces enough – use two forks to shred it thoroughly, removing any tough core pieces, which helps it better absorb the seasonings and creates a more meat-like texture. The final step of broiling or pan-searing is crucial for authentic carnitas – don’t skip this part, as it creates those crispy, caramelized edges that make the dish special, but keep a close eye on it since the sugar content can cause it to burn quickly. For the best flavor development, allow the jackfruit to simmer in the seasoning mixture for at least 20-30 minutes, stirring occasionally to prevent sticking and ensure even coating.

What to Serve With Jackfruit Carnitas?

These meaty jackfruit carnitas are perfect for taco night and pair wonderfully with all your favorite Mexican-inspired sides! A pot of Spanish rice and refried beans makes the meal feel complete and authentic. I love setting up a toppings bar with fresh pico de gallo, shredded cabbage slaw, pickled red onions, and extra lime wedges so everyone can customize their tacos. For a refreshing drink pairing, serve up some ice-cold horchata or Mexican-style agua frescas – the sweet cinnamon notes in horchata work really well with the savory carnitas flavors.

Storage Instructions

Keep Fresh: These jackfruit carnitas stay good in the fridge for up to 5 days when stored in an airtight container. They actually taste even better the next day as the flavors have time to mingle and develop!

Freeze: Good news – these carnitas freeze really well! Pack them in a freezer-safe container or bag and they’ll keep for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need for taco night.

Reheat: To warm up your carnitas, spread them on a baking sheet and pop them under the broiler for a few minutes until they get slightly crispy on the edges. You can also heat them in a skillet over medium heat with a splash of oil. The microwave works too, but you won’t get those nice crispy bits!

Make Ahead: These carnitas are perfect for meal prep! You can make them up to 3 days ahead and they’ll taste fantastic. Just store them in the fridge and reheat when you’re ready to serve. The flavors actually get better with time!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

For the jackfruit:

• 2 cans jackfruit (drained and rinsed well)
• 1/2 onion, chopped (about 1/2-inch pieces)
• 1 tbsp olive oil
• 1/2 cup water

For the wet spice blend:

• 2 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1/4 cup fresh orange juice
• 1 tsp garlic powder
• 1 tbsp tomato paste (I use Mutti double concentrated)
• 1 tsp liquid smoke (Colgin is my go-to brand)
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice
• 2 tsp ground cumin (freshly ground preferred for more flavor)
• 2 tbsp brown sugar
• 1/2 tsp salt
• 1 tsp oregano

For serving:

• chopped red onion
• guacamole
• tortillas
• cilantro
• lime wedges
• jalapeño slices

Step 1: Prepare the Jackfruit

Begin by draining and rinsing the jackfruit from the can.

If your jackfruit was packed in brine, ensure you rinse it thoroughly.

Chop off the hard center core portions if desired, as removing these can improve the texture.

Step 2: Cook the Jackfruit and Onions

Heat olive oil in a large skillet over medium heat.

Add chopped onion and cook for 3-4 minutes until translucent.

Then, add the jackfruit and 1/2 cup of water to the skillet.

Cover and simmer on medium heat for about 10 minutes, allowing the jackfruit to soften.

Step 3: Make the Wet Spice Mix and Preheat the Oven

While the jackfruit is simmering, prepare the wet spice mix by combining all of its ingredients in a small bowl and stirring together.

Also, preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.

Step 4: Mash and Season the Jackfruit

After 10 minutes of simmering, remove the lid and use a potato masher or two forks to mash the jackfruit into a shredded texture.

Incorporate the wet spice mix into the mashed jackfruit and continue to cook for another 5 minutes, stirring frequently.

Step 5: Add Juices and Liquid Smoke

Add the orange juice, lime juice, and liquid smoke to the skillet.

Simmer the mixture on low heat for about 10 minutes, allowing the flavors to meld together beautifully.

Step 6: Bake the Jackfruit

Spread the seasoned and softened jackfruit evenly onto the prepared baking sheet.

Bake in the preheated oven for 15-25 minutes, until the jackfruit is golden brown, crispy, and has some blackened spots for added flavor.

Step 7: Serve and Enjoy

Once cooked, remove the jackfruit from the oven and serve warm.

Enjoy it in tortillas, burritos, bowls, or any other creative way you desire, along with toppings like guacamole, diced red onion, sliced jalapenos, and fresh cilantro.