Easy stovetop jackfruit carnitas that make a flavorful stand-in for the real thing. Smoky and spicy, this gluten-free and vegan recipe will become a taco night staple.
Recipe by Yup, it's Vegan on December 12, 2015
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.95 stars (19 reviews)
Keywords
jackfruit carnitas
Ingredients
1 tbsp olive oil (or other oil of choice)
1 yellow or white onion (thinly sliced)
5 cloves garlic (minced)
2 jalapeno peppers (seeds and pith removed, thinly sliced (or to taste))
2 20 oz. cans green jackfruit in brine (thoroughly rinsed and drained; seeds removed and center "core" pieces chopped)
jackfruit carnitas spice blend ((recipe below))
juice of 1 orange
1 tbsp red wine vinegar
3 tbsp low-sodium soy sauce ((or tamari for gluten-free))
1 tsp liquid smoke
freshly-squeezed lime juice (to taste (I use about half of a lime))
1/2 tbsp nutritional yeast
1/2 tbsp smoked paprika ((or regular paprika))
1/2 tbsp dried oregano
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tsp freshly-ground black pepper
Categories
Side Dish
Cuisine
gluten-free
Mexican
vegan
vegetarian
Steps
In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and jalapeno peppers along with a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent.
If needed, use a towel to pat excess liquid from the jackfruit. Then add the jackfruit to the pan and stir. Continue cooking, stirring occasionally, for another 5-6 minutes or until the jackfruit has dried out somewhat.
Add about two thirds of the carnitas spice blend to the pan and stir. Cook for about 60 seconds or until fragrant. Reserve remaining spice blend to season to taste at the end of cooking, if desired. (I use almost all of it, but I like it pretty heavily spiced).
Add the orange juice, red wine vinegar, soy sauce, and liquid smoke, and stir.
Simmer until most of the liquid is cooked off, about 15 minutes. Season to taste with additional salt, spice mix, and fresh lime juice. Serve hot.
Nutitrion
Serving Size: 1 third recipe
Calories: 180 kcal
Carbohydrates: 27 g
Protein: 5 g
Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 521 mg
Sugar: 4 g
Unsaturated Fat: 5 g
Reviews
Vanessa on 2020-12-29 (5 stars): Absolutely delicious!
We baked them on a cookie sheet with parchment following our usual Jackfruit Carnitas recipe from Nora Cooks. The flavors got richer and deeper! My kids said they would eat this everyday! My next batch will be a double for a freezer meal.
Thank you!!!
Ginny on 2020-02-09 (5 stars): This was my first time using jackfruit and it was delicious! Thanks for the recipe! I added it to my website with a link to yours!
Carly Colantuono on 2019-08-06 (5 stars): I’m new to Dr. Furhman’s way of eating (Nutritarian, in the 6 week aggressive weight loss plan) and made this tonight to help add to my 1lb of cooked veggies every day. I made it without salt or oil and it was absolutely delicious! Will for sure make again! Thank you for the awesome recipe!
Megan on 2019-03-31 (5 stars): Wonderful- using black beans! I am shy to state I made this- because with my substation and modifications, it could be staid I made an entire other dish. Yet I credit this recipe for all the flavor.
I couldn’t find a black bean barbacoa recipe. So I substituted black beans and it was fabulous. My meat loving teen(15 yo) and husband loved it- as well as my veggie daughter and I. I also loved getting our protein rice there.
LJ on 2019-03-27 (5 stars): These are incredible! Really great flavor and rather meaty! Thanks Shannon!
Jasmine on 2019-01-23 (5 stars): I just made this and it’s so yummy!! my local grocery store didn’t have nutritional yeast so i just decided not to add it but it was still so good. even my brother who isn’t vegan loved it and i added some of the jalapeño seeds to give it a kick. so excited for my parents to try this!!
Stacey on 2018-12-23 (5 stars): I omitted the oil and sautéed in veggie broth. I used only one can of jackfruit, and same amount of everything else, and I thought it was plenty for two people. This was so tasty. Definitely a keeper.
susie on 2018-10-31 (5 stars): I made this last night but with a couple of tweaks. I sautéed in veggie broth instead of olive oil and I used my instant pot as I'm trying to get used to using it. I sautéed the veggies, then pressure cooked on medium for 5 minutes and it was amazing!!! My hubby loved it!
Anne on 2018-05-05 (5 stars): Love love LOVE this recipe! Everyone I've made it for so far has been really impressed! I actually put a bit more of the spices because we love strong flavours in our house :)
I would like to try it with a vegan "meat" that has more protein in it. I think I will try seitan some time and let you know how that worked out!
Thank you for this!
Christy on 2018-04-29 (5 stars): Omg- we just made these and for meat loving midwesterners this recipe was awesome! Highly recommend!
