Jackfruit Carnitas Recipe
Crispy Jackfruit Carnitas a Mexican-inspired vegan recipe that can be used as a meat substitute in tacos, enchiladas, burritos or burrito bowls. Perfect for Sunday meal prep- this lasts 4 days in the fridge.
How to Make the Best Jackfruit Carnitas
Jackfruit has become one of the most beloved plant-based meat substitutes, and for good reason. When prepared correctly, this tropical fruit takes on a remarkably similar texture to pulled pork or carnitas, making it the perfect centerpiece for vegan Mexican dishes. These crispy jackfruit carnitas are packed with flavor from a blend of traditional spices like cumin, chili powder, and smoked paprika.
The secret to achieving that signature carnitas texture lies in properly draining and pressing the jackfruit to remove excess moisture. This allows the fruit to crisp up beautifully in the pan while absorbing all those delicious spices. The caramelization that happens when you add a touch of sugar creates those irresistible crispy edges that make carnitas so crave-worthy.
Whether you’re following a plant-based diet or simply looking to add more meatless meals to your rotation, this recipe delivers on both flavor and versatility. Pile these jackfruit carnitas into warm tortillas for tacos, roll them up in a burrito, or serve them over rice in a burrito bowl. The best part? They’re perfect for meal prep and will keep in your refrigerator for up to four days.
Jackfruit Carnitas
Crispy Jackfruit Carnitas a Mexican-inspired vegan recipe that can be used as a meat substitute in tacos, enchiladas, burritos or burrito bowls. Perfect for Sunday meal prep- this lasts 4 days in the fridge.
Ingredients
Main Ingredients
Spices
Instructions
Preparation
- Drain the jackfruit and cut into very thin slices, slicing through the core.
- Place it in the middle of a kitchen towel, roll it up and wring it out very firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.
Cooking
- Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until deeply golden and fragrant, about 5-6 minutes stirring often. Be patient here, this is where the flavor is.
- Add the jackfruit and soy sauce, stir well and lower heat. Let the moisture cook off—you want to get this fairly dry but without burning. Low heat, stirring occasionally, uncovered, 3-5 minutes.
- When it seems good and dry, add the salt, sugar, and spices—chili powder, cumin, oregano, smoked paprika—and add 1 tablespoon olive oil. Stir-fry the spices and jackfruit until jackfruit begins to caramelize, crisp, and deepen in color. It should smell amazing!
- Taste and adjust salt and spice level. Feel free to add cayenne, ground chipotle or more smoked paprika. For more tang, squeeze with lime, keeping in mind jackfruit has a natural tanginess.
Notes
- Use Jackfruit Carnitas in tacos, enchiladas, burritos or burrito bowls, and breakfast bowls.
- Add more or less jalapeno depending on spice preference—half a jalapeno is medium spicy.
- This lasts 4 days in the refrigerator, making it perfect for meal prep.
