The Best Vegan Jackfruit Carnitas Recipe (No One Will Miss the Meat)
Carnitas. They’re juicy, crispy, and bursting with flavor. But traditionally, they’re all about pork. So, what’s a vegan to do?
Enter jackfruit—the magical fruit that looks and shreds like meat but keeps things 100% plant-based.
Ready to turn this tropical fruit into taco magic? Let’s get started.
Why You’ll Love Jackfruit Carnitas
Jackfruit is the ultimate meat substitute. It’s got a neutral flavor, so it soaks up spices like a sponge.
When cooked right, it mimics the texture of slow-cooked pork carnitas—crispy edges and all. Plus, it’s way healthier, easier on the planet, and still ridiculously delicious.
Bonus: These carnitas aren’t just for tacos. Pile them onto nachos, stuff them into burritos, or throw them on a salad. The possibilities are endless.
Ingredients You’ll Need (Your MVPs)
For the Carnitas:
- 2 cans young green jackfruit (in water or brine, not syrup!)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- Juice of 1 orange (fresh is best!)
- Juice of 1 lime
- 1/2 cup vegetable broth
- Salt and pepper to taste
For Serving:
- Warm corn tortillas
- Fresh cilantro
- Sliced avocado
- Diced onions
- Lime wedges
Let’s Cook Some Jackfruit Carnitas
1. Prep the Jackfruit
Drain and rinse the jackfruit, then pat it dry. Use your fingers or a fork to pull it apart into shreds. Don’t worry about the seed pods; they’re totally edible and add some texture.
2. Saut\u00e9 the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
3. Season and Cook the Jackfruit
Add the shredded jackfruit to the skillet. Stir in the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Let it cook for 2-3 minutes to toast the spices.
4. Add the Liquids
Pour in the orange juice, lime juice, and vegetable broth. Stir everything together, then reduce the heat to low. Cover and simmer for 10-15 minutes, letting the jackfruit soak up all those delicious flavors.
5. Crisp It Up
Turn up the heat to medium-high and cook uncovered for another 5-7 minutes. Let the liquid evaporate, and don’t stir too much—you want those crispy edges to form. That’s where the magic happens.
6. Assemble and Serve
Warm up your corn tortillas (pro tip: heat them directly over a gas flame for some charred goodness). Pile on the jackfruit carnitas and top with fresh cilantro, diced onions, avocado slices, and a squeeze of lime. Serve immediately and prepare for happy taste buds.
Pro Tips for Jackfruit Carnitas Success
- Pick the right jackfruit. Look for young green jackfruit in water or brine. The sweet stuff in syrup? That’s for desserts.\n- Get crispy. Don’t rush the final step. Those caramelized bits are what make carnitas special.\n- Make it ahead. The jackfruit filling keeps well in the fridge for up to 3 days and tastes even better as leftovers.\n- Customize the spice. Want it spicier? Add more chili powder or a pinch of cayenne.
Common Mistakes to Avoid
- Using ripe jackfruit. Sweet jackfruit won’t shred or soak up spices. Stick to the young green variety.
- Skipping the liquid step. The orange and lime juice add essential flavor. Don’t skip it!
- Over-stirring while crisping. Let the jackfruit sit in the pan to develop those crispy edges.
- Not draining the jackfruit well. Excess moisture can make your carnitas soggy.
- Forgetting to taste as you go. Adjust the salt, spices, and acidity to your liking.
Why This Recipe Will Be Your New Go-To
These vegan jackfruit carnitas are a game-changer. They’re smoky, tangy, and crispy in all the right ways.
Whether you’re making tacos, burritos, or even carnitas bowls, this recipe delivers every time.
Plus, it’s easy, versatile, and perfect for impressing both vegans and non-vegans alike. 🌮
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