You won’t believe how tender, yet crispy, and flavorful this vegan jackfruit carnitas is! It makes the best tacos with guacamole, diced red onion and fresh jalapeno slices.
I’ve been having fun experimenting with jackfruit lately. For a long time I heard about jackfruit, but I just didn’t get it. I had a few bad experiences following recipes, and decided maybe I didn’t like the stuff. But a few months ago I thought I’d give it another go, and what do you know? With a few tricks and plenty of spices/flavor, I LOVE jackfruit now!
Recently I posted my BBQ Jackfruit Pulled “Pork” and today I’m sharing this recipe for Jackfruit Carnitas. I’m so excited to share it with you! Carnitas is basically Mexican pulled pork, flavored with spices and usually a hint of citrus like orange and lime. This vegan jackfruit version is incredibly delicious; tender, yet crispy in places and FULL of flavor. I hope you try it!
How do you make Jackfruit Carnitas?
Start by preparing your jackfruit. Drain and rinse it very well (if packed in brine), then chop off any hard core portions. I definitely prefer my jackfruit this way, but if the hard parts don’t bother you, no problem, you can leave them on.
Next, saute 1/2 an onion in olive oil for a few minutes, then add the jackfruit and 1/2 cup of water. Simmer for 10 minutes until jackfruit is softened a bit. While it simmers, stir all the wet spice mixture ingredients in a small bowl. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
(SEE RECIPE CARD BELOW TO PRINT AND FOR FULL AMOUNTS)
After simmering for 10 minutes, remove the lid and mash the jackfruit to create a shredded texture. Add the wet spice mix and cook for 5 minutes, stirring constantly. Next add the orange juice, lime juice and liquid smoke, stir in and simmer on low for 10 minutes.
Spread the jackfruit evenly on the prepared baking sheet, and bake for 15-25 minutes, until crispy and even a little blackened in some spots. The jackfruit should be tender, yet crispy in places, and golden. Now it’s done!
How to serve Jackfruit Carnitas:
This jackfruit tastes wonderful in warmed corn tortillas with diced red onion, guacamole, cilantro and sliced jalapenos. But you can use it in burritos, tacos, burrito bowls or anywhere else you desire. Vegan Sour Cream would be a good addition, as well as lettuce, tomato, salsa, etc.
Because jackfruit itself is not very high in calories or protein, you may want to serve it with a side of rice and beans, or you could stir some black beans right into the jackfruit once it’s done.
How to store leftover jackfruit:
Store any leftover jackfruit in a covered container in the refrigerator for 3-4 days. To re-warm, you can use a microwave or warm on the stovetop.
Jackfruit also freezes well. You can freeze individual sized portions in small baggies, or in a covered container that is freezer safe.
Want more Jackfruit recipes?
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Jackfruit Carnitas
Ingredients
Jackfruit
- 1 tablespoon olive oil
- 1/2 onion, diced
- (2) 20-ounce cans young green jackfruit in water or brine
- 1/2 cup water
Wet Spice Mix
- 1 tablespoon tomato paste
- 2 tablespoons low sodium soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Other
- 1/4 cup fresh squeezed orange juice
- 1 tablespoon fresh lime juice
- 1 teaspoon liquid smoke
- For serving: tortillas, guacamole, diced red onion, lime wedges, cilantro and sliced jalapenos
Instructions
- Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired. I like the texture better with the tougher parts removed.
- Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup of water, cover and simmer for about 10 minutes to soften the jackfruit.
- While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. Preheat the oven to 425 degrees F at this time and line a large baking sheet with parchment paper.
- After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture. Add the wet spice mix and stir into mashed jackfruit, and cook for 5 minutes, stirring frequently.
- Now add in the orange juice, lime juice and liquid smoke and simmer on low heat for about 10 minutes.
- Spread the jackfruit onto the prepared pan, evenly, and bake for 15-25 minutes, until it's golden, crispy and even a bit blackened in some spots.
- Remove from the oven and serve warm in tortillas, burritos, bowls or wherever you desire with guacamole, diced red onion, sliced jalapenos and cilantro.
Notes
- For gluten free, use gluten free tamari instead of soy sauce and serve in corn tortillas.
- Leftover jackfruit carnitas keeps well in the refrigerator for 3-4 days and can also be frozen.
- Jackfruit itself is not incredibly filling, so you may want to serve it with a side of rice and beans. You could even stir in some drained/rinsed black beans at the end to add protein.
Would you have a recommendation for how to prepare this if I did not want to use my oven? It sounds delicious but I’m living in a heat wave right now.
Hi Katie. You can saute the “carnitas” on the stovetop and skip baking them in the oven if it’s too hot.
Fantastic recipe again Nora. Delicious! Baked a little longer for extra crispiness but followed the rest of the recipe to the T. Thank you!
You are welcome! Thank you for sharing your fabulous feedback and review!
Do you know what the drained weight of the jackfruit is? I have Upton’s Naturals young jackfruit, but it’s packed relatively dry.
I don’t know the weight but this recipe makes about 5 cups worth of jackfruit. If you want to make the same amount, you’ll likely need a few extra packs of the dry-packed jackfruit if it contains less than 20 ounces.
This is the 1st time I’ve used jackfruit and these carnitas were wonderful! It took about 25 minutes to bake, but they came out all crispy and browned. And oh, the flavor!! This is a “keeper” recipe for sure!
I’m so glad you loved the recipe, and will be using it often! Thank you for sharing your feedback! Wishing you happy cooking!
This was sooo good! Seriously in the top 5 best things I have ever made. I didn’t have any liquid smoke and I used store bought orange juice I also shredded my jackfruit immediately in a food processor and it still all turned out wonderful!
I’m thrilled that you loved the jackfruit carnitas! Thank you for sharing your wonderful review!
I don’t have orange juice do you think pinapppe juice will do?
Yes, I think that would be great!
These were worth the wait! I’m confident meat-eaters wouldn’t bat an eye.
Thanks Sammie!
Made this without oil and subbed maple syrup for Brown sugar. Omg!!!! So great. Thank you!!
I’m so glad you loved the carnitas, Kelley! Thank you for sharing your review!
So so good! My boyfriend and I couldn’t help but eat the jackfruit on the baking pan before getting it into a tortilla. Served with cilantro, sour cream, pickled jalapeños, and cheese. We will definitely be making this again!
Hi Maddie. I’m so glad you enjoyed the carnitas! Thank you for sharing your review!
This is my all time favourite recipe. I make it all the time and it never disappoints! Thank you for sharing such a great recipe.
Thanks Ruby! Thank you for using my recipes, and for taking your time to share!
Nora, what kind of jackfruit do you recommend? there are so many different types!
Sometimes I use the jackfruit from Trader Joe’s. I have also ordered it online. Any young green jackfruit in water or brine is good!
Thank you so much for this recipe! I made the carnitas for dinner yesterday and my family couldn’t get enough of it. It was so delicious. I added a can of black beans as you suggested to bulk it up a bit. Had it with red onions, cilantro, avocado and Valentina hot sauce. It’s going on to our regular rotation. Thanks again for an easy, quick recipe – I look forward to reading more of your website soon for additional cooking inspiration!
I forgot to add my rating – five stars all the way!
That’s so great to hear!
Ahhh so good !! I couldn’t stop eating the jackfruit straight out of the pan.
Also used this sauce mixture as a base for chili and it was amazing !!!!! Best chili I’ve made. Thanks Nora (((:
You’re so welcome!!
I made these last night and they were AMAZING! I had to stop myself from just eating the jackfruit off the pan and actually make a taco. I added a pineapple salsa on top, which made it even better! My husband said that this was a top 5 meal and needs to be added to our rotation!
Wow, that’s so great to hear!! Thanks for the comment!
Hi, Nora! I’m excited to try this recipe, but I really don’t like liquid smoke. Can I sub it out with something else?
Yes, you could just leave it out.
Do you think I could sub honey and coconut aminos? I am paleo 🙂
Sure.
Looks incredible! Can this be placed in a crockpot to bring to a potluck when it’s all done cooking?
Sure! Hope you enjoy it!
Hiiii Nora,
Thought I’d come on here and tell you that this recipe is excellent! I followed everything to a T with the exception of the soy sauce. I substituted one tablespoon for vegetable broth because I didn’t realize I was running out of soy sauce. I literally had just one tablespoon of soy sauce left in the bottle. Lol.
I piled everything onto a homemade hand pressed corn tortillas and I was so blown away. I barely took a couple pictures before I inhaled the tacos. So good! Thanks for the recipe!!
You’re so welcome!
Omg! Best jackfruit recipe for tacos I have ever tried. It has the smokey and slight sweet taste I love. With the avocado slices on top, cilantro and diced Serrano peppers it made me a happy person.
I’m so glad to hear that!
Fantastic recipe – results were just right! Served with fresh corn tortillas, lime coleslaw, and some hot sauce! Canned/pantry staple recipe which is exactly what we need right now.
So glad you liked it!
I have tried to make so many jackfruit recipes but they always turn out too sweet and not tasting quite right. This recipe, however, is AMAZING. It’s easy to make and tastes so delicious!! Definitely hits the spot for carnitas. I’ve made this recipe for friends and my parents and everyone loves it.
That’s so great to hear! Thanks!
This has got just the right mix of spicy, smoky, and sweet with a really nice texture. I’ve lived overseas for so long that I don’t know if this tastes anything like “real” carnitas, but I did say “[expletive] yeah!” out loud when I took the first bite straight off the cookie sheet and just KEPT eating straight off the cookie sheet, so, you know. 😉 I really appreciate all the recipes here, actually. I’ve only encountered great ones, which is rare. Thanks so much!
You’re welcome! Thanks for the great comment!
Hi, I’m making this tonight. I have everything except for liquid smoke. Will this recipe be too bland without it? I’ve never used it before.
Thanks!
-K
No worries, you can leave it out, it just adds a smoky flavor. You can find it at most stores near the bbq sauce.
I made jackfruit carnita tacos for my hubby and he loved them! Very tasty recipe. Thank you for sharing!
Wow, these are shockingly delicious. Jackfruit. Who would’ve thought. But the way you’ve created this recipe is so good. My whole family loves it. Thanks!!