Jackfruit Carnitas (Plant-Based, Flavor-Packed, & Meal-Prep Friendly)
These Jackfruit Carnitas are smoky, citrusy, and perfectly crispy—everything you love about traditional carnitas, made completely plant-based.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Dinner, Lunch, Main
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free
Ingredients
Scale
- 2 (20-ounce) cans jackfruit (in water or brine), drained and shredded
- ½ onion, diced
- 1 jalapeño, minced
- 5 cloves garlic, minced
- ¾ cup vegetable broth (divided)
- 1 tablespoon ground cumin
- 1½ teaspoons chili powder
- 1 tablespoon dried oregano
- 1½ teaspoons sea salt (or mushroom powder as an alternative)
- ½ teaspoon coconut sugar
- ½ teaspoon smoked paprika
- ¾ cup orange juice
- 2 tablespoons olive oil
- 1 (4-ounce) can green chilies
Instructions
- Sauté aromatics
In a large pan, sauté the onion, garlic, and jalapeño in a small amount of oil or vegetable broth until fragrant. - Add jackfruit
Add the shredded jackfruit and 2 tablespoons of broth. Stir to combine. - Season and simmer
Add cumin, chili powder, oregano, salt (or mushroom powder), coconut sugar, and smoked paprika.
Pour in the orange juice and ½ cup broth.
Cook for about 5 minutes, stirring frequently, until most of the liquid is absorbed. - Bake for crispiness
- Stir in olive oil and green chilies.
- Spread the mixture evenly in a baking dish.
- Bake at 400°F for 35 minutes, stirring halfway through, until edges are crispy.
Notes
- Make a double batch and freeze for later
- Use for tacos, bowls, nachos, or as a vegan chicken substitute
- For extra crispiness, broil for 2–3 minutes at the end