Print

Crispy Jackfruit Carnitas with Fresh Jackfruit Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This recipe for Crispy Jackfruit Carnitas uses fresh young jackfruit simmered in a flavorful marinade, then shredded and baked until delightfully crispy. Perfect as a vegan alternative to traditional carnitas, it pairs beautifully with warm corn tortillas, guacamole, jalapeños, and fresh lime for an authentic Mexican-inspired meal.

Ingredients

Jackfruit and Marinade

  • 2 pounds fresh, young jackfruit
  • 2 tablespoons olive oil, divided
  • ½ medium white onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Mexican oregano
  • ¾ teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ tablespoon salt
  • ½ teaspoon black pepper
  • 1½ fresh navel oranges, juiced
  • 2 tablespoons lime juice
  • 2 tablespoons tamari
  • ⅔ cup water
  • 2-3 Mexican bay leaves

To Serve

  • Corn tortillas
  • Guacamole
  • Sliced jalapeños
  • Lime wedges
  • Chopped cilantro
  • Salsa of choice

Instructions

  1. Prepare the Jackfruit: Rub olive oil on a sharp knife to prevent sticking. Cut the jackfruit in half, then quarters. Slice each quarter into thick slices similar to cutting watermelon. Carefully remove the tough core from each slice; wearing gloves is recommended to handle the sticky sap.
  2. Separate Fruit Pods and Seeds: Pull the fruit pods away from the rind and remove seeds from inside the pods, placing seeds in one bowl and the fruit pods in another.
  3. Remove Pulp from Rind: Cut away the white pulp from the rind and add it to the bowl with fruit pods. Discard the remaining rinds completely. Set the combined fruit pods and pulp aside.
  4. Make the Marinade: In a bowl, mix Mexican oregano, thyme, cumin, paprika, salt, black pepper, freshly squeezed orange juice, lime juice, tamari, and water until thoroughly combined.
  5. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  6. Simmer Jackfruit: Add the prepared jackfruit, marinade, and bay leaves to the pot with onions and garlic. Stir well to combine, reduce heat to low-medium, cover, and let simmer for 45 minutes. Stir occasionally to prevent sticking, allowing flavors to meld and jackfruit to become tender.
  7. Preheat Oven: With about 10-15 minutes left of simmering, preheat your oven to 375°F (190°C) to prepare for crisping the jackfruit.
  8. Shred Jackfruit: Once the jackfruit is tender and easily pulled apart, use two forks or a potato masher to shred it into pieces resembling pulled meat.
  9. Crisp Jackfruit in Oven: Spread the shredded jackfruit in a single layer on a baking sheet to ensure even crisping and some char. Bake for 20-25 minutes, tossing halfway through. Begin checking for crispiness at 20 minutes and watch closely to avoid burning.
  10. Serve: Serve the crispy jackfruit carnitas on their own or in warm corn tortillas with guacamole, sliced jalapeños, lime wedges, chopped cilantro, diced onions, and your favorite salsa. Enjoy your vibrant and satisfying plant-based meal!

Notes

  • Wear gloves when handling fresh jackfruit, as it releases a sticky sap that can be hard to remove from skin and surfaces.
  • If fresh jackfruit is unavailable, canned young green jackfruit packed in water can be a substitute, but adjust cooking time accordingly.
  • Be sure to shred jackfruit thoroughly before baking to get maximum crispiness.
  • Use tamari instead of soy sauce for a gluten-free option in the marinade.
  • Adjust spices and heat level by adding more or less paprika or jalapeños according to preference.

Find it online: https://marthatasty.com/crispy-jackfruit-carnitas-with-fresh-jackfruit-recipe/