Jackfruit Carnitas

Ingredients

Slow cook

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1/3 cup fresh orange juice
• 2 tbsp lime juice
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

After cooking

• 1 tbsp oil
• Corn tortillas
• Diced white onion, fresh cilantro, salsa verde, and lime wedges for serving

Instructions

1. Shred the jackfruit by pulling apart with a fork or your hands. Discard any hard core pieces.
2. Add jackfruit, onion, garlic, orange juice, lime juice, cumin, smoked paprika, chili powder, oregano, salt, and pepper to the pot. Stir well.
3. Slow cook on low for 6–8 hours or high for 3–4 hours, until jackfruit is very tender and shreds easily.
4. Remove onion and garlic. Shred jackfruit further with two forks.
5. Set pot to sauté. Add oil and spread jackfruit in an even layer. Let it crisp without stirring for 3–4 minutes.
6. Serve on warm corn tortillas with onion, cilantro, salsa verde, and lime.

Notes

Use young green jackfruit in brine or water; not the ripe, sweet kind in syrup. Rinsing it well before cooking removes any tinny flavor. The crisping step at the end is key for texture.