Jackfruit Carnitas
Create mind-blowing jackfruit carnitas with this easy-to-follow, Mexican-inspired recipe. Learn how to prepare and cook fresh jackfruit to change the way you view vegan meat replacements!
With just a few basic ingredients, you’ll be able to effortlessly create a dish that’s packed with flavor. It’s perfect for anyone looking to explore plant-based versions of classic favorites, like vegan tacos al pastor.
Why I love this recipe
Using fresh green jackfruit, this dish perfectly emulates traditional carnitas, without any meat! The key is to slow simmer and bake the jackfruit in a single layer to give it a tender and chewy texture, closely resembling pork carnitas.
With my tips, I promise jackfruit carnitas couldn’t be easier to prepare! This recipe is my top choice for feeding a large crowd, especially if I’m catering to multiple dietary choices.
The aroma and flavors are as close to authentic Mexican carnitas as you can get, making it a versatile protein replacement for tacos, enchiladas, burritos, or even on top of nachos.
Ingredient notes
I keep the ingredients as close to the original recipe as possible in this plant-based twist (minus the pork). Here’s a breakdown of everything you’ll need.
Young jackfruit
Look for jackfruit that appears light green on the exterior. This is the perfect time to use it for jackfruit carnitas since the fruit has a fairly neutral flavor at this point. Overly ripe, spotty jackfruit isn’t ideal for savory dishes. You should be able to find fresh jackfruit at Asian food markets or in the produce section of large grocery stores.
Substitute: Your next best choice is canned jackfruit (in water, not syrup), which is usually labeled as “young green jackfruit.” Dried jackfruit is usually my last choice because I find the flavor, texture, and consistency to be tough. However, dried jackfruit is the most convenient option.
Herbs & spices
Traditional herbs used in many carnitas recipes include Mexican oregano, thyme, and bay leaves. Use them whole as an aromatic or ground as I do. In addition to the herbs, I like to add cumin and paprika for extra savory and earthy flavors.
Substitute: If you can’t find Mexican oregano, the closest substitute is marjoram with a pinch of coriander.
Citrus
I use fresh lime and oranges to add a zesty and sweet element to this recipe. The sugars in the orange juice also help deeply caramelize the jackfruit.
Tamari
This Japanese-style soy sauce is formed as a byproduct of miso paste production. It contains no added wheat, making it gluten-free. The umami flavor is described as “meaty” or savory, which is perfect for this dish.
Substitute: If you don’t have tamari available, replace it with liquid aminos or soy sauce. However, note that soy sauce is not gluten-free. You can also use gluten-free soy sauce if needed.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make jackfruit carnitas with my easy, step-by-step instructions. Keep your eyes peeled for the tips in green throughout this section, and follow along with my video tutorial down below!
Preparation
Rub some oil on the blade of a large chef’s knife and cut the jackfruit in half, then quarters. Cut each quarter into thick slices like you would a watermelon, and remove the core from each slice using your knife. It’s helpful to wear gloves for this part since jackfruit is notoriously sticky, but it’s not completely necessary.
Discard the core and begin pulling the fruit pods away from the rind. Open each fruit pod and separate the seeds into one bowl and the pods into another. Cut away the pulp from each rind and add it to the same bowl. Discard the rinds and set your bowl of pods and pulp aside.
Jackfruit pulp (the fibrous white part) is edible and adds to the texture of jackfruit carnitas. Plus, you can prevent food waste by using it!
Cooking
Step 1
Combine the oregano, thyme, cumin, paprika, salt, pepper, orange juice, lime juice, tamari, and water in a mixing bowl. Whisk everything thoroughly so the flavors are evenly distributed.
Step 2
Sauté the diced onions in a large pot with oil until translucent. Add in the minced garlic and cook for another few minutes. Lastly, add the jackfruit, marinade, and bay leaves.
Once the garlic is added, stir the mixture as soon as possible to prevent burning it. If it burns, garlic will impart a bitter taste.
Step 3
Reduce the heat and simmer the jackfruit mixture for 40-45 minutes until the texture softens and the flavor deepens. It should be very easy to shred the jackfruit. During simmering, stir it occasionally to prevent sticking and burning.
Step 4
With about 10-15 minutes left of simmering, preheat your oven to 425 degrees Fahrenheit. Once the jackfruit is tender, shred it with two forks. Spread it on a baking sheet in a single layer. Bake it for 20-25 minutes, mixing halfway. Happy eating!
To achieve optimal crispiness, arrange the jackfruit in a single layer on your baking sheet. I recommend using a non-stick baking sheet or lining the pan with parchment paper.
Expert tip
Don’t skip the combination of slow cooking and baking in this recipe! The initial simmer infuses the jackfruit with the marinade, making it melt-in-your-mouth tender.
The baking is where the real magic happens, though — it crisps up the edges of the jackfruit, giving it a texture that is both satisfyingly chewy and crispy.
Remember to maintain a consistent low-medium heat during simmering to help the jackfruit absorb flavors without burning. Also, I suggest turning the jackfruit every so often throughout baking for even crisping.
Serving suggestions
With how versatile jackfruit carnitas are, there are so many ways you can serve them! I love to use this recipe as a filling in homemade corn tortillas or vegan flour tortillas with guacamole, fresh or pickled onions, fresh or pickled jalapeños, salsa verde, lime wedges, and cilantro.
You can also add them to vegan empanadas, vegan chilaquiles verdes, vegan breakfast burritos, or even plant-based nachos.
Cooking tips
Oil your knife and wear gloves: Although not entirely necessary, it reduces the amount of sticky sap that gets stuck to your hands and knife.
Check the water level: Make sure the jackfruit simmers in a good amount of liquid to prevent it from drying out and sticking to the pot.
Monitor the oven closely: Keep a close eye on the jackfruit in the final baking stage. The line between perfectly crisped and overly dry or burnt is a thin one!
Balance with acidity: A squeeze of fresh lime juice just before serving helps elevate the flavors. The acidity cuts through the richness and adds a fresh dimension.
FAQ
This recipe is gluten-free due to the use of tamari instead of soy sauce. If you have celiac disease, always make sure there is no cross-contamination.
You can find fresh jackfruit at most Asian supermarkets or natural food stores. Canned jackfruit is more widely available, so check your favorite grocery store.
Storing & reheating
If you end up with leftover jackfruit carnitas, the good news is that they store well! Let them cool completely before transferring them to storage containers.
Fridge
Jackfruit carnitas will last in your fridge for up to 4-5 days in an airtight container. I prefer glass containers to prevent flavor seepage from other recipes.
Freezer
This recipe is also freezer-friendly. Once cooled, transfer the jackfruit to an airtight container or freezer-safe bag. It’s best to use your leftovers within 2-3 months.
Reheat
The easiest way to reheat jackfruit carnitas is in a skillet over medium for 3-5 minutes until warm, stirring occasionally. Alternatively, you can throw them in the oven again and bake them at 350 degrees Fahrenheit until hot and crispy.
Serving size
This jackfruit carnitas recipe yields enough for four people, but it’s also easy enough to double or triple if you’re feeding a crowd. If you are making a large recipe, you’ll need an extra large stockpot.
You’ll also need to use multiple baking sheets or bake in batches to prevent overcrowding the pan. If you’re only able to find a whole large jackfruit, batch cooking is a great option since you can freeze it to keep on hand for meals throughout the week.
Watch how to make it
More vegan meat recipes
Hungry for more?
If you enjoyed this recipe, please consider leaving a star rating and a comment down below! Your feedback not only helps others discover our blog but also gives us valuable insights from your experience.
Don’t forget to subscribe to our newsletter for the latest recipes, and check out our shop for our top kitchen recommendations. Thank you for supporting BBV!
Recipe
Crispy Jackfruit Carnitas (With Fresh Jackfruit)
Equipment
- Chef knife and cutting board
- Large pot
- Mixing bowls
- Baking sheet
Ingredients
Carnitas
- 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
- 1 ½ 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
Jackfruit
- To prepare the jackfruit, rub some oil on your knife and cut the fruit in half then quarters. Cut each quarter into thick slices like you would a watermelon. Then, remove the core from each slice using your knife (it's also helpful to have gloves on for this part).
- Once you have discarded the core, begin to pull the fruit pods away from the rind and remove the seeds from inside the pods. Separate the seeds into one bowl and the fruit pods into another.
- Once you have removed the fruit pods, cut away the white pulp from the rind and add it to the same bowl as the pods. Discard what is left of the rinds and set your bowl of fruit pods and pulp aside.
Cooking
- Combine the oregano, thyme, cumin, paprika, salt, pepper, orange juice, lime juice, tamari, and water in a mixing bowl.
- Then, preheat 2 tbsp of oil in a large pot over medium. Add in the diced onions and cook for 3-4 minutes, or until translucent. Add in the minced garlic, and cook for another 1-2 minutes.
- Next, add the jackfruit, marinade, and bay leaves into the pot of onions and garlic. Give it a good stir, then reduce the heat to low-medium. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking to the bottom.
- With about 10-15 minutes left of simmering, preheat your oven to 375°F.
- Once the jackfruit is tender enough to pull apart, begin shredding it with 2 forks or a potato masher (it should come apart quite easily).
- Transfer the jackfruit to a baking sheet in a single layer (this is important to get a nice crisp and char). Bake for 20-25 minutes, mixing halfway. Check to see if they are crispy starting at the 20-minute mark and keep a close eye until done.
- Serve your jackfruit carnitas on their own or in homemade corn tortillas with guacamole, diced onions, sliced jalapeños, hot sauce, lime wedges, cilantro, etc. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.