Slow Cooker Jackfruit Carnitas
User Reviews
5
Slow Cooker Jackfruit Carnitas
Description
This recipe develops jackfruit carnitas by rinsing and draining canned young jackfruit, then cooking it slowly with spices like chili powder, onion, garlic powder, cumin, oregano, paprika, and cayenne pepper. The addition of salsa, lime juice, and diced jalapeños infuses acidity and heat. The slow cooker cooks the jackfruit on low heat for eight hours, allowing the fruit to break down and take on the robust flavors.
After cooking, the jackfruit is shredded with a fork and used as a filling for small corn or flour tortillas, topped with optional hot sauce, diced onions, tomatoes, cilantro, and lime wedges. This dish offers a plant-based version of traditional carnitas with satisfying texture and layered seasoning.
Practical notes include options to substitute taco seasoning for the spice mix, adjusting heat for kid-friendly versions by omitting jalapeños and spicier powders, and the possibility to pan-fry the cooked jackfruit for a crispier texture. Leftovers can be repurposed in various Mexican-inspired dishes like burritos, quesadillas, or nachos.
Ingredients
- 3 teaspoons chili powder
- 4 teaspoons onion minced, dried
- 1 teaspoon corn starch
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 2 cans young jackfruit 14-ounce, in brine
- ¾ cups of water
- ¼ cup salsa
- 2 Tablespoons of lime juice
- 1 can jalapeño small, diced
- corn tortilla small
- flour tortilla small
- taco sauce optional for garnish, or hot sauce
- 1 medium onion diced for garnish
- 1 medium tomato diced for garnish
- cilantro chopped for garnish
- lime wedges
Instructions
- Mix chili powder, minced onion, corn starch, garlic powder, cumin, oregano, paprika, and cayenne pepper in a bowl and set aside.
- Rinse jackfruit in a strainer and squeeze out as much water as possible.
- Place jackfruit in a slow cooker. Add water, and stir in seasonings.
- Add salsa, lime juice, and jalapenos.
- Cook on low for 8 hours.
- Shred jackfruit with a fork.
- Scoop the cooked jackfruit onto tortillas and top with taco sauce, diced onions, and tomatoes. (Sprinkle some cilantro and squeeze some lime (optional))
Notes
- You can replace the homemade spice mix with store-bought taco seasoning if preferred.
- Make sure to rinse and thoroughly drain the jackfruit to remove the brine before cooking; the tough core does not need to be removed as it softens during cooking.
- For a crispier texture, pan-fry or sear the shredded jackfruit after slow cooking before serving.
- Omit jalapeños, chili powder, and cayenne to create a milder, kid-friendly version without losing much flavor.
- Enhance flavor by adding herbs like thyme, bay leaves, or dill during cooking.
- Leftover jackfruit carnitas can be used as filling for burritos, tacos, quesadillas, or as a topping for nachos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1788mg | 75% |
| Potassium | 650mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2392IU | 48% |
| Vitamin C | 22mg | 24% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
