Jackfruit Carnitas VM

Jackfruit Carnitas


  • 2 tablespoons avocado oil, divided
  • 1 small yellow onion, diced
  • 5 cloves garlic, minced
  • 1 jalapeno, diced (optional)
  • 1 20-oz can of jackfruit, drained
  • 1-tablespoon (vegan) Worcestershire sauce
  • ½ cup fresh squeezed orange juice
  • 1-teaspoon chili powder
  • 1-teaspoon oregano
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika or chipotle powder
  • Sea salt and pepper, to taste
  • ½ teaspoon brown sugar (optional)


  1. Drain the jackfruit and cut into slices from core to outer edge, slicing through the core.
  2. In a thick paper towel, roll and wring the jackfruit, squeezing out as much liquid as you can.
  3. Heat large skillet on medium heat and add 1 tbsp. avocado oil.
  4. Add onion, garlic and jalapeno and cook, stirring occasionally, until tender and fragrant, about 5-7 minutes. Season with a bit of sea salt, to taste.
  5. Add the jackfruit, Worcestershire sauce, orange juice and spices, stir to combine.
  6. Cook, stirring occasionally for 3-5 minutes – allowing the moisture to cook-off and the jackfruit to dry.
  7. Add the remaining tbsp. of oil and the sugar (if using) until the jackfruit begins to caramelize.
  8. Serve on corn tortillas with onion, cilantro and a squeeze of lime.

*This jackfruit “meat” also works great as an enchilada filling or layered into a burrito bowl!

Enjoy! 💞