jackfruit carnitas

Smokey, savory, “meaty”. These carnitas will fool an omnivore and delight anyone who’s craving a healthier, plant-powered alternative to pulled-pork. Jackfruit Carnitas are not just a meat alternative or substitute; they can stand in their own right as a great main to tacos, burrito bowls, salads, or nachos.

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

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Jackfruit Carnitas

Vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull adapted from The Edgy Veg

Yields 8 tacos

Prep time: 45 minutes

Cook time: 55 minutes

Total time: 1 hr 40 minutes

INGREDIENTS

For the Marinated Jackfruit

• 2 (20 oz) cans Jackfruit (available at Trader Joe’s), rinsed and pulled apart

• 2 Tbsp Low sodium tamari

• 2 Tbsp Coconut aminos

• 2 Tbsp Maple syrup

• 1 tsp Liquid smoke

• 1 Tbsp Avocado oil

• Juice from 1 large lime (about 3 Tbsp.)

• 2 tsp Mexican Fiesta Seasoning (Frontier Co-op) or Chili Powder

• 1 tsp Chile Lime Seasoning Blend (Trader Joe’s)

• 1 tsp Sweet Paprika (use smoked for added smokey flavor)

• 1 tsp Garlic Granules

• 1/2 tsp Pink Himalayan Salt

• 1/2 tsp Red pepper flakes, optional

• 2 Chipotle peppers in adobo sauce*, chopped + 2 tsp adobo sauce

• 8 tortillas (corn for GF option or wheat/corn combo)

• 1, 15oz can (1 1/2 cups cooked) black beans, drained and rinsed

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 cup filtered water, or more as needed

Additional Ingredients

• Avocados or Guacamole

• Hot Sauce

• Shredded Cabbage

• Cilantro Lime Cashew Crema (recipe below)

METHOD

For the Marinated Jackfruit

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

• Rinse again and shake strainer to remove excess water.

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

• Cover and let sit in the fridge for at least 30 minutes. 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 seasoning to preferences.

• Meanwhile, warm the tortillas and beans, and prepare the Cilantro Cashew Crema.

• Assemble tacos, add desired toppings and enjoy!

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.

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Cilantro Lime Cashew Crema

Vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull 

Yields 1, 12oz jar (24 tbsp, 12 servings)

Total time: 15 minutes

INGREDIENTS

• 1 cup raw cashews soaked*

• 1/4 cup unsweetened plant milk (almond or Ripple)

• 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, drizzle onto tacos, or use as a refreshing salad dressing.

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A few more reasons why jackfruit is one sexy beast in the health department

• It’s abundant in dietary fiber. 7 g/1 cup serving!

• It contains the plant pigments, carotenoids and flavones

  • Both plant pigments

    • Carotenoids offer health benefits including decreasing inflammation and reducing the risk of heart disease and diabetes

    • Flavones (a subcategory of flavonoids), contain anti-inflammatory properties

I can’t say the same for traditional pork carnitas…